Available Processing
PRIMALS & SUB-PRIMALS
DV Hindquarters, Forequarter
DV Leg
DV Loins Trim Split
DV Hotels (6 or 7 Rib)
DV Square Cut Chucks
DV Breasts
DV Foreshanks Center Cut
DV Hindshanks Center Cut
The above-listed cuts are available as further processed cuts, either in boxed quantities or in case-ready form.
PORTION CONTROL
& RETAIL ITEMS
Leg Slices
Cubesteaks
Stewmeat
Rib or Loin Chops
Osso Bucco
Ground Veal
Chuck Rolls Netted
Luncheon Steaks (Breaded, Unbreaded)
Italian Breaded Steaks
There are
seven basic
major cuts
into which a
veal carcass is separated:
SPECIALTY ITEMS
DV Boneless Leg
DV TBS Leg (Rough, Skinned)
DV Inside Rounds (Rough, Skinned)
DV Rumps Skin
DV Butt Tenders, Loin Tenders
DV Whole Tenders
DV Boneless Strips
DV Flank Steaks, Briskets
DV Rlbeye Rolls
DV Ribs (Short, St. Louis, Back)
6/7# Netted Leg Roast Frozen/Box
Boneless Veal Trim (75%, 85%)
Nueske's Sliced Pork Bacon
OFFAL ITEMS
DV Livers
Sweetbreads 12/UP Frozen
Kidneys Frozen
[
D.V. Veal
] [
Tracy Lynns Veal
] [
D.V. Lamb
] [
Tallgrass Beef
] [
Kings Pride Lamb
] [
Dakota Beef
] [
H.V. Foie Gras
]
Download
Dutch Valley
Veal
Item List
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