<span>Shoulder</span>

Like beef, the veal shoulder consists of the neck, shoulder blade and arm. These cuts of veal are on the tougher side and have a good amount of fat. They are ideal for slow cooking in liquids like braising or stewing. Also, ground veal from the shoulder is ideal because of the fat content.

SEARCH
PRODUCT NAME
SIZE/PACK SIZE
REQUEST A QUOTE
  • PRODUCT NAME Whole veal blade
    SIZE/PACK SIZE
  • PRODUCT NAME Whole veal blade (netted for roast)
    SIZE/PACK SIZE
  • PRODUCT NAME Veal blade sliced
    SIZE/PACK SIZE
  • PRODUCT NAME Veal stew
    SIZE/PACK SIZE
  • PRODUCT NAME Whole veal clods
    SIZE/PACK SIZE
  • PRODUCT NAME Whole veal clods (netted for roast)
    SIZE/PACK SIZE
  • PRODUCT NAME Veal clod sliced
    SIZE/PACK SIZE
  • PRODUCT NAME Lean ground veal
    SIZE/PACK SIZE

Zone 1

L4H, L6A, L4L, L4K, M9V, M9L, M3N, M3J, M9M, M3I, M3K, M3M, M9W

Zone 2

L7A, L6Z, L6R, L6P, L6X, L6V, L6S, L6Y, L6W, L6T, L5N, L5W, L5T, L5P, L5S, L4T, L4V

Zone 3

L5M, L5V, LSR, L4Z, L4W, M9C, L5L, L5C, L5B, L5A, L4Y, L4X, L5K, L5H, L5G, L5E, L5J

Zone 4

M9R, M9P, M9N, M9B, M9A, M8Z, M8X, M8W, M8V, M8Y

Zone 5

L4E, L4S, L4C, L4B, L4J, L3T, M2R, M2M, M2H, M3H, M2N, M2K

Zone 6

M6L, M6A, M5M, M2P, M2L, M3B, M4N, M4R, M4P, M59, M6B, M6M, M6N, M6E, M6C, M4G, M3C, M4A, M4B, M4H, M4T, M4V, M6G, M6H, M6P, M6S, M6R, M6J, M6K, M5V, M5T, M5S, M4Y, M4X, M5G, M5B, M5J, M5E, M5J, M5A, M4M, M4L, M4E

Zone 7

L6C, L6E, L3R, L3P, L6G, L3S, M1W, M1V, M2J, M1T, M1S

Zone 8

L6B, M1X, M1B, M1G, M1E, M1C

Zone 9

M3A, M1R, M1P, M1H, M1L, M1K, M1J, M1N, M1M

WHOLESALE REQUEST

REQUEST A QUOTE