Categories

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:
602

VEAL BLADE WITHOUT BONE

Element obtained from upper forelimb, with blade cartilage removed.
Best before
12 days
Bulk weight
approx. 3 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
approx. 1.5 kg
Product number:
602A

VEAL BLADE WITH BONE

Element obtained from upper forelimb, with blade cartilage removed. Includes scapula and humerus.
Best before
10 days
Bulk weight
approx. 3 kg
Packing methods
VAC
Storage temperature
0-4OC
Product number:
642A

VEAL FROM BLADE

Veal meat for goulash obtained from veal blade. Meat cut into cubes.
Best before
12 days
Bulk weight
approx. 2 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
300-400 g
Product number:
642

VEAL MEAT FOR GOULASH

Veal meat for goulash obtained from blade and leg muscles. Meat cut into cubes.
Best before
10 days
Bulk weight
approx. 2 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
300-400 g
Product number:
646

VEAL FOR ROAST

Veal meat obtained from blade and leg muscles. Element divided into portions.
Best before
10 days
Bulk weight
approx. 3 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
500-700 g
Product number:
604

VEAL BRISKET WITHOUT BONE

Element constitutes middle portion of the breast part. Brisket includes meat from ribs and flank.
Best before
12 days
Bulk weight
approx. 3 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
1-1.5 kg
Product number:
644A

VEAL BRISKET WITH BONE

Element constitutes middle portion of the breast part. Brisket includes meat from ribs and flank, rib and brisket bones. Portioned element.
Best before
10 days
Bulk weight
approx. 2 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
approx. 350 g
Product number:
604A

VEAL BRISKET WITH BONE

Element constitutes middle portion of the breast part. Brisket includes meat from ribs and flank, rib and brisket bones. Element divided into strips.
Best before
10 days
Bulk weight
approx. 15 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
1.5-2 kg
Product number:
644

VEAL MEAT FOR STOCK

Element constitutes middle portion of the breast part. Brisket includes meat from ribs and flank, rib and brisket bones. Portioned element.
Best before
8 days
Bulk weight
approx. 2 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
250-350 g
Product number:
607

VEAL SHIN WITHOUT BONE

Muscles from anterior and rear shin, without bone.
Best before
12 days
Bulk weight
approx. 3 kg
Packing methods
VAC
Storage temperature
0-4OC
Unit weight
1-2 kg
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