Assortment

Veal meat

Whole carcasses / Calf quarters

Bone-in and boneless cuts

Precious parts

Meat products for processing

Packaged meat products

Milk-fed veal

Milk-fed veal is the meat of younger calves, which is given a very whitish colour by a low-iron milk diet. Controlled slaughter takes place during the first eight months.

Rosé-veal

Rosé veal is the juicy meat of young calves, which, after a special iron-rich feed, acquires a distinctive rosé colour. Slaughter also takes place in the first eight months.

Finest from Netherlands

Our veal comes from Holland and not without reason!

Dutch veal is by far one of the best veal in the world. That’s why we have deep-rooted partnerships with well-known slaughterhouses in the Netherlands.

 

All veal products are supplied fresh or frozen, in E2 boxes, vacuum packed or in cartons for export. We can also realise your request as Halal meat. Per request, we also offer packed meat in trays for the food retail trade. In principle, our products are fully traceable and their origin is transparent.

Veal (Rose´)  forquarter elements
Shoulder clod - Sp / PAD
Chuck tender - Sp / PAD
Shoulder blade - Sp / PAD
Shin boneless
Shin bone-in
Osso bucco in slices 3-4 cm
Neck boneless
Marrow bones
Marrow bones / in slices 5 cm
Marrow bones / in slices 5 cm
Brisket boneless
Flank boneless
Veal (Rose´) proccesing elements
100% Trimmings (Goulash meat)
90/10 Trimmings
80/20 Trimmings
70/30 Trimmings
Membrane
Fat
Caul fat milk-fed)   offals
Veal (Rose´) hindquarter elements
Topside cap on - Sp / PAD
Topside cap off - Sp / PAD
Silverside - Sp
Silverside w/o eyeround - Sp / PAD
Eyeround - Sp / PAD
Knuckle - Sp / PAD
Rump - Sp
Heart of rump - PAD
Rump tail - Sp / PAD
Eyeround - SP / PAD
Shank boneless
Shank bone-in
Heelmuscle
Tenderloin
Tenderloin w/o chain
Loin 8 ribs bone-in
Striploin boneless 8 ribs
Striploin boneless 4 ribs
Striploin PAD
Rib-eye / Cuberoll
French rack
Veal (Rose´) offals
Ox muzzle / snout
Head skin
Head meat
Cheek meat
Lip
Tongue
Bloody trimmings
Paddywhack
Lung
Trachea
Heart
Liver
Sweetbread (heart + throat)
Spleen
Kidney
Thick skirt
Thin skirt
Tripe
Tail
Moon bones
Veal (Milk-fed)  forquarter elements
Shoulder clod - Sp / PAD
Chuck tender - Sp / PAD
Shoulder blade - Sp / PAD
Shin boneless
Shin bone-in
Osso bucco in slices 3-4 cm
Neck boneless
Marrow bones
Marrow bones / in slices 5 cm
Marrow bones / in slices 5 cm
Brisket boneless
Flank boneless
Veal (Milk-fed) proccesing elements
100% Trimmings (Goulash meat)
90/10 Trimmings
80/20 Trimmings
70/30 Trimmings
Membrane
Fat
Caul fat milk-fed)   offals
Veal (Milk-fed)   hindquarter elements
Topside cap on - Sp / PAD
Topside cap off - Sp / PAD
Silverside - Sp
Silverside w/o eyeround - Sp / PAD
Eyeround - Sp / PAD
Knuckle - Sp / PAD
Rump - Sp
Heart of rump - PAD
Rump tail - Sp / PAD
Eyeround - SP / PAD
Shank boneless
Shank bone-in
Heelmuscle
Tenderloin
Tenderloin w/o chain
Loin 8 ribs bone-in
Striploin boneless 8 ribs
Striploin boneless 4 ribs
Striploin PAD
Rib-eye / Cuberoll
French rack
Veal (Milk-fed) offals
Ox muzzle / snout
Head skin
Head meat
Cheek meat
Lip
Tongue
Bloody trimmings
Paddywhack
Lung
Trachea
Heart
Liver
Sweetbread (heart + throat)
Spleen
Kidney
Thick skirt
Thin skirt
Tripe
Tail
Moon bones