Top Cut Foods - Veal Products (2024)

Tenderloin

Lean, with a delicate flavour and tenderness

Veal Tenderloin is prepared from the Hindquarter. The Veal Tenderloin is one of the most tender cuts on the animal. It is lean and therefore needs to be cooked quickly at a high temperature to maintain moisture. Whole tenderloins can be roasted or grilled and barbecued.

Tenderloin Denuded

One of the most tender cuts of veal

Veal Tenderloin denuded is prepared from the Veal Tenderloin with the silverskin removed.The Veal Tenderloin is one of the most tender cuts on the animal. It is lean and therefore needs to be cooked quickly at a high temperature to maintain moisture. Whole tenderloins can be roasted or grilled and barbequed.

Tenderloin Portions

Best served medium rare

Veal Tenderloin portions are cut from a Denuded Tenderloin.Veal Tenderloin Portions are best grilled or barbequed and served medium rare to maintain moisture.

Osso Bucco

A traditional winter favourite

Veal Osso Bucco is cut across the bone from either the fore or hind shin into specified portion thicknesses.

Shank

Great for slow cooked applications

Veal Shanks Square Cut are prepared from the muscles that make up the fore and hind legs. The also contain the fore and hind leg bones.Veal shanks are best braised to soften connective tissue and release flavour from the bone.

Shanks Frenched

Frenching helps to improve visual impact on the plate

Veal Shanks frenched are prepared from the muscles that make up the fore and hind legs. The also contain the fore and hind leg bones but differ from the square cut by trimming of the muscles to specified length on the Tibia or the Fore shank bone.Veal shanks are best braised to soften connective tissue and release flavour from the bone.

Osso Bucco

A traditional winter favourite

Veal Osso Bucco is cut across the bone from either the fore or hind shin into specified portion thicknesses.

Shank

Great for slow cooked applications

Shanks Frenched

See Also

Scaloppine

Veal Rump can either be removed from the leg set along its natural seam or from the Sirloin Butt.

Mince

A versatile all rounder

Veal Leg Mince is great for bolognese, meatballs and adding to fillings for stuffing.

Short Ribs

Short Ribs perform best when cooked slowly in liquid

Veal Short Ribs are prepared from the Rib Set and are cut from the middle portion of the ribs. They contain the muscles overlying the rib cage.Short ribs can either be cooked whole or cut into individual portions and produce the most tender and flavoursome meat when cooked slowly in moist conditions.

OP Rib (Rack)

Roasting with the bone in amplifies the flavour

Ribs prepared are prepared from a rib set (by the removal of the short ribs). The chine bone is removed, exposing the meat but leaving the feather bones attached. The ligamentum nuchae (paddy whack) is removed.Veal OP Rib produces a great roast due to the flavours released when cooking on the bone.

OP Rib Frenched (Rack)

A very tender cut

The Veal OP Rib frenched consists of the OP Rib with the removal of the intercostals to a specified point on the rib bones.A Frenched Veal OP Rib looks and tastes fantastic as a roast.

Rib Cutlets Frenched

Tender and flavoursome when grilled

Veal Rib cutlets are cut from the OP Rib and contain the Cube Roll muscles as well as a rib bone.Veal Ribs Cutlets contain the cube roll which is tender and flavoursome. Cutlets are best cooked on the grill or barbecue.

Topside Schnitzel

Ideally suited for schnitzels or escalopes for pan frying

The Topside is removed from the leg set along its natural seam. The Cap is removed and the primal is sliced into portions.Veal Topside Portions are best suited for schnitzels and can be pan or shallow fried.

Topside

A lean cut suited for roasting, or often portioned into steaks

Veal Topside can be a dry cut and therefore care needs to be taken when roasting. When diced, Topside is great in slow moist cooked meals.

Outside Flat

Ideally suited to slow cooking methods

The Veal Silverside is removed from the Leg set along its natural seam. The Outside Flat is then prepared from the Silverside by removal of the Eye Round.Veal Silverside contains little fat and can be tough if cooked too quickly. Slow moist cooking methods maintain the moisture and aids the tenderness of this cut.

Outside Flat Schnitzel

Great for crumbed schnitzels

The Veal Silverside is removed from the Leg set along its natural seam. The Outside Flat is then prepared from the Silverside by removal of the Eye Round. Veal Outside Flat Portions are best suited for schnitzels and can be pan or shallow fried.

Eye Round

Versatile with a mild flavour

The Veal Eye Round is prepared from the Silverside by removal of the Outside Flat.his cut can be very lean but is suitable for roasting or slow moist cooking methods such as braising.

Chuck Roll

Use slow, low cooking methods to deliver the best flavour and tenderness

Veal Chuck Roll is prepared from the Chuck by removal of the neck. Veal Chuck Roll contains a lot of connective tissue due to the amount of work the shoulder muscles do on the animal. Slow cooking renders the connective tissue down to add flavour.

Knuckle Schnitzel

Extremely flavoursome and firm in texture

Veal Knuckle is prepared from the leg set by removal along its natural seam. Like the other leg set muscles the Veal Knuckle is suitable for portioning for schnitzel.

Blade Boned and Rolled

A moist and flavoursome roast

Veal Blade is prepared from the Forequarter by removing the group of triceps muscles along the natural seam between the scapular and ribs.The bones and connective tissue are removed before rolling and trussing. Veal blade contains several muscles separated by soft connective tissue. Slow cooking or roasting renders the connective tissue adding flavour and moisture to the finished product.

Blade Diced

Full of flavour

Veal Blade is prepared from the Forequarter by removing the group of triceps muscles along the natural seam between the scapular and ribs.Diced Veal forequarter is great for casseroles or braising.

Scallopini

Perfect for pan frying

The Veal Eye Round is prepared from the Silverside by removal of the Outside Flat.Due to its consistent round shape the Veal Eye Round is great for portioning for scallopini.

Rump Steaks

Sweet and rich in flavour

Veal Rump can either be removed from the leg set along its natural seam or from the Sirloin Butt.Veal rump muscles generally do less work than the other leg set muscles and are therefore more tender. Veal Rump portions are suitable for quick, high heat cooking methods such as grilling or barbecuing.

Chuck Diced

A great addition to stews and casseroles

Veal Chuck Roll is prepared from the Chuck by removal of the neck. When diced, this cut is a great addition to stews and casseroles.

FAQs

What is an example of veal? ›

The most readily available cuts of veal today include rib chops, loin chops, cutlets, veal for stew, arm steak, blade steak, rib roast, breast, shanks, and round steak.

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Which type of meat has a unique and mild flavor is bright pink red in color and has brittle white fat? ›

Lamb Sheep less than a year old. Unique, mild flavor; bright, pink-red color; brittle white fat. Sometimes covered with a fell, a thin membrane under the hide, which helps retain juices during cooking.

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Is top cut beef halal? ›

Where required, our sites are able to process and deliver in accordance with stipulated Halal requirements and are fully accredited for Halal processing. Top Cut Foods currently holds an accreditation from Aus-Meat.

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What are the three main parts of meat? ›

Meat and poultry is composed of muscle, connective tissue, fat and bone. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein with the remaining 5% representing a combination of fat, carbohydrate and minerals.

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What are veal products? ›

Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks of age, weighing up to 450 pounds. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer.

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What are the 5 cut of veal? ›

The veal carcass yields five primal cuts: three from the foresaddle (the shoulder, foreshank and breast, and rib), and two from the hindsaddle (the loin and leg). The veal shoulder, rib and loin primals contain both bilateral portions; that is, a veal loin contains both sides of the animal's loin.

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What is a little pink in steak called? ›

Myoglobin is needed for muscles that need oxygen on demand, for active and frequent use. (FYI – that red liquid in your steak is called the “purge” in the beef industry.) So you can relax when you see that red liquid the next time you eat a steak.

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Why do chefs like pink meat? ›

It's not just chefs, but the majority of people that like they're meat red/pink in the middle. 1: It is the natural taste of the animal, 2: It's hold's more nutrients then meat that's been cooked Medium to Well done. 3: It doesn't take as long to cook.

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What meat stays pink when cooked? ›

Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat.

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Do Muslims eat beef steak? ›

Permissible meats and animals

Livestock or cattle, i.e. grazing beasts, are lawful except those that are explicitly prohibited. However, hunting is prohibited during "the pilgrimage". This means that most herbivores or cud-chewing animals like cattle, deer, sheep, goats, and antelope are considered halal to consume.

Is A Wagyu steak halal? ›

Is Wagyu Beef Halal? Regarding its halal status, Wagyu beef can be either halal or haram (permissible or forbidden). If the cattle are slaughtered according to Islamic principles, it is halal, and if it isn't, it's haram. Halal Wagyu can be purchased on That Fat Cow.

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Do halal butchers sell steak? ›

Ideal for both steak nights and summer barbecues, our range of halal Wagyu is the perfect choice when it comes to halal beef. Offering second-to-none flavours, halal Wagyu is well sought after around the world and popular in restaurants everywhere.

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Are we eating muscle when we eat meat? ›

Put simply, meat is the muscle of an animal that has been processed for human consumption. Meat is rich in protein, minerals and vitamins and is composed primarily of three basic materials.

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What is deer meat called? ›

In current usage, the term venison is used to describe the meat of a deer or antelope. Venison comes from animals such as our native whitetail deer, reindeer, moose, elk, and several non-native animals such as red deer, axis deer, fallow deer, sika deer, blackbuck antelope, and nilgai antelope.

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Which meat is veal? ›

Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed; however, most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle.

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Are there different types of veal? ›

The meat industry categorizes veal into several distinct types: rose veal, bob veal, and slink veal. These designations point to the age of the calf at slaughter—or worse.

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What meat is veal similar to? ›

All the cook need do is think pork, chicken or turkey instead. With no more equipment than a sharp knife and a suitable pounding tool, one and a half pounds of meat from a pork loin, fresh ham or even shoulder, or some boneless, skinless chicken or turkey breast, can be turned into an entirely acceptable replacement.

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