BLADE STEAK

The veal blade: beautiful, tender braised steak! Slowly cooked, deliciously tender, with a tasty rim of fat, and easy to prepare. The meat in the blade originates from the calf's shoulder. In the middle runs a sinew, which becomes both vitreous and soft after preparation.

EYE OF ROUND

The eye of round is the technical term for a long, round muscle found in the haunch of the calf. It is a cut that can be prepared in different ways, such as whole as roast beef or a roast, cut lengthwise into schnitzel, or cut along the grain into cutlets for carpaccio or vitello tonnato. It is a versatile cut of veal.

HIND SHANK

The shank is located above the calf's foot and is similar to our upper leg. It is a muscled cut of meat with bone. This bone stays in the meat when it is prepared. After cooking, you can use a spoon to take out the marrow. According to many, it is a delicacy. Of course, you can also remove the bone and simply enjoy the delicious, tender, and tasty veal. The dish ossobuco is made with veal shank. The shank is cut into slices, seasoned, and braised with vegetables. The dish takes some time to prepare, but it really is worth a try.

BONE-IN LOIN

The loin of the veal is located in its back. The most popular cut from the loin is the entrecote. Veal entrecote has a thin layer of fat on top. We recommend leaving it on the meat as you cook it, as it adds flavour. If you prefer, you can remove it after cooking. The entrecote can be cooked in a frying pan, in the oven, on the grill, and on the barbecue. It tastes best when still pink on the inside.

FRENCHED RACK

The frenched rack is a nice cut of meat for impressing your guests. The combination of the beautifully marbled meat of the forerib and the still-attached ribs results in a presentation that pleases the eye. The ribeye is also cut out of the forerib. In that case, the bones and the “cap”—a cut of meat on top of the ribeye—are removed. It can be prepared in a skillet, on the grill, or on the barbecue, but a longer preparation time in the oven at a low temperature (slow cooking) also yields a fantastic result.

SHOULDER ROAST

The shoulder roast is a very versatile cut. Prepare it in the oven at a moderate temperature as a traditional roast. You can also braise the shoulder in a Dutch oven with vegetables, veal stock, and fresh herbs or marinate the shoulder in your favourite spices and cook it sous vide. Keep in mind that meat from the fore end always needs a longer preparation time.

T-BONE

The T-bone is also located in the back. On one side of the bone, you have the loin, and on the other side is the fillet. The T-bone can be prepared in a frying pan over moderate heat. You can also try it on the barbecue. Keep it simple and season the T-bone with coarse sea salt and freshly ground black pepper.

TENDERLOIN

The tenderloin is located under the ribs of the loin. Because of this, the tenderloin is the muscle that gets the least exercise. Once all the outer sinews have been removed, you can cut it into different steaks for a range of preparations. Use the “chain” for stews or bouillons. The tail can be cut into small chunks for sautéed dishes or your favourite skewers. The centre can be cut into the most delicate veal steaks or roasted whole in the oven. The head can be cut lengthwise and then cut into small filet mignons.

TOMAHAWK

The tomahawk is located in the front section of the backbone. It therefore has a little more fat. This fat gives plenty of extra flavour to this steak. You can use the tomahawk in different preparations, such as pan-fried, grilled, barbecued, or broiled. Always keep the centre pink.

TOPSIDE

The topside is very lean. This cut is ideal for small, succulent steaks, but it is also the cut for the original classic Wiener schnitzel. Only cuts from veal topside can be put on the menu as Wiener schnitzel. Of course, you can also prepare it as scallopini with your favourite Italian garnishes or as small “rouleaux” with a delicate veal and mushroom stuffing.

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About us

The “Trusted Veal from Europe: A Trusted Tradition” campaign aims to promote European veal among meat consumers in North America and Japan.

It is co-funded by the European Union and executed by the Dutch Meat Industry Association (COV) in order to raise awareness about European veal as a high-quality, safe alternative to other meats.