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VEAL

Veal is a type of meat with unique properties. It is distinguished by its gentle structure, bright pink colour and a small amount of fat. It is a good source of protein, zinc, potassium, iron, as well as group B vitamins (niacin, pantothenic acid). When cooked properly, it is flavourful, mild and easily digested. One of the benefits of veal is its high nutritional value, that is why it is recommended for children and seniors. Due to its low fat and saturated fatty acid content it is recommended for people with a higher risk of atherosclerosis and ischaemic heart disease. Veal has a low caloric value, therefore it should be essential in a diet for people who care about their health and shape.

Veal
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Product number:
601

VEAL CHUCK WITHOUT BONE

Element obtained after line of cutting the loin and brisket and by cutting off the neck.
Best before
12 days
Bulk weight
approx. 3 kg
Packing methods
VAC
Storage temperature
0-4OC
Product number:
641

VEAL CHUCK WITHOUT BONE

Element obtained after line of cutting the loin and brisket and by cutting off the neck. Element divided into portions.
Best before
10 days
Bulk weight
approx. 2 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
250-350 g
Product number:
603

VEAL LOIN WITHOUT BONE

Element obtained by cutting off the upper breast and lumbar part of a half-carcass, along the line of chuck and leg separation, along the brisket separation line.
Best before
12 days
Bulk weight
approx. 3 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
1-1.5 kg
Product number:
603A

VEAL LOIN WITH BONE

Element obtained by cutting off the upper breast and lumbar part of a half-carcass, along the line of chuck and leg separation, along the brisket separation line. Includes rib bones.
Best before
10 days
Bulk weight
approx. 3 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
1-1.5 kg
Product number:
643

VEAL CUTLET WITHOUT BONE

Cutlets obtained by portioning veal loin, without bone.
Best before
10 days
Bulk weight
approx. 2 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
250-350 g
Product number:
646B

VEAL LEG WITHOUT BONE

Element obtained from veal half-carcass. Leg bones removed. Without shin. Muscles without membrane. Portioned element.
Best before
12 days
Bulk weight
approx. 2 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
approx. 350 g
Product number:
606A

VEAL LEG WITHOUT BONE

Element obtained from veal half-carcass. Leg bones removed. Without shin. Muscles without membrane. Portioned element, divided into: bottom round with silverside and gastrocnemius, top round, wing with rump.
Best before
12 days
Bulk weight
approx. 15 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
1-1.5 kg
Product number:
606

VEAL LEG WITHOUT BONE

Element obtained from veal half-carcass. Leg bones removed. Without shin. Muscles without membrane.
Best before
12 days
Bulk weight
approx. 3 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
1-2 kg
Product number:
646C

VEAL LEG WITHOUT BONE

Element obtained from veal half-carcass. Leg bones removed. Without shin. Muscles without membrane. Divided into portions.
Best before
12 days
Bulk weight
approx. 5 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
700-750 g
Product number:
646A

VEAL SCHNITZEL

Veal schnitzel without bone, obtained from leg muscles.
Best before
10 days
Bulk weight
approx. 2 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
250-350 g
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