World-class sophistication makes European veal among the most highly prized ingredients in all European cuisine and a prime attraction of many fine dining experiences such as blanquette de veau and veal parmesan.
Veal is available from global suppliers in a variety of cuts to add continental allure to any meal.
Popular cuts are shoulder (roasts, stew meat and ground veal), shank (braising meats), rack (roasts and chops), loin (roasts, chops and medallions) and leg (cutlets). Learn more about the different cuts and how to cook veal at the link below.
See how the “Trusted Veal from Europe: Simply the Best in Taste and Tradition” campaign is raising awareness of European veal among meat consumers throughout the U.S. and Canada.
Please reach out if you have any questions about or would like to discuss why the continental allure of European veal represents a high-quality, safe and irresistible addition to your menu or meat case.