Veal Products

Our understanding of Veal cuts and their potential uses is a key to selling more Veal. Stores will naturally sell the most popular cuts (Loin Chops, Rib Chops and Cutlets), but will also profit by merchandising other cuts and suggesting new possibities for their preparation. Standard Veal Primals include bone-in or boneless Leg, untrimmed or trimmed Loin, Rack, Breast, square-cut Shoulder and Shank. We also sells Sub-Primals such as top, bottom and Sirloin (T B S), Strip-Loins, Rib Eyes, as well as variety meats, including ver, Sweetbreads, Kidneys and Tongues.

Kansas Packing's carcasses are always top quaty and offer consistently high yield, making every cut a retail profit center.

Veal Cuts Chart

Veal, Veal Portion Control

  • Bone Concentrate
  • Bones Mixed
  • Veal Breast
  • Breast Boneless
  • Butt Tender
  • Cubed Steak Deluxe
  • Eye of Round
  • Flank
  • Ground
  • Heartbreaks
  • Hindshank Rough
  • Hindshank Trimmed
  • Itaan Ovals
  • Kidney
  • Leg Bones
  • Leg Sces
  • ver
  • ver Sces
  • Long Tender
  • Neck Bones
  • Knuckle Bones
  • Osso Buco 1"
  • Osso Buco 2"
  • Rack Chop Ready
  • Rack Trimmed & Spt
  • Ribeye
  • Short Tender
  • Shoulder Clod
  • Stew
  • Striploin Nude Boneless 0x0
  • Striploin Super Clean 0x0
  • Sweetbreads
  • TBS Leg
  • Top Round SemiTrim
  • Top Round Cap Off
  • Top Round Sces
  • Veal Loin
  • Whole Leg
  • Whole Rack
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