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
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
Download
Dutch Valley
Veal
Item List
-- Click Here --
|
|
|
||||||||||
|
|
|
|
|||||||||
Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
|
|
|
|
|
|
|
|
|
|
