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Veal
VEAL
Veal is a red meat from young cattle. It stands out for being a more tender and mild meat, and is also an essential source of high-quality protein, iron, zinc and vitamin B. Its balanced composition makes it a versatile meat, suitable for different cuts and cooking methods, and widely used in professional kitchens.
LOIN
The beef loin comes from the dorsal and lumbar section of the animal, along the upper back. It is considered one of the premium cuts, characterised by a very tender texture and low intramuscular fat content. It can be used for steaks such as entrecôte, as well as whole roasts (roast beef), consistently delivering juiciness and a mild, refined flavour. It is particularly suited for quick cooking methods such as grilling or pan-searing, preserving the natural quality of the meat.
SHOULDER
The beef shoulder comes from the forequarter of the animal, specifically the shoulder area. It contains a higher amount of connective tissue, which enhances flavour when properly cooked. It is best suited for slow-cooking methods such as stews, braises, or long oven roasts, and can also be shredded after cooking. It is a highly versatile cut, offering strong yield and excellent results in professional kitchens when correctly prepared.
TOPSIDE
This cut comes from the inner thigh. It is lean and relatively tender, retaining juiciness when properly cooked. Suitable for steaks or quick stews, preserving natural moisture and flavor. Ideal for quick cooking methods.
RUMP
The sirloin comes from the rear section of the animal. The center cut is the most tender portion, with uniform texture and lean meat. Suitable for roasting whole or cutting into high-quality steaks, maintaining juiciness and natural flavor.
SIRLOIN TIP
Rump tail is located at the rear, near the sirloin. It consists of lean meat with moderately tender texture and mild flavor. Suitable for roasting, steaks, or grilling, provided it is properly sliced to ensure tenderness. A versatile cut for professional foodservice applications.
SIRLOIN
This cut comes from the upper back of the animal and is considered premium. It is tender, with a strip of fat that enhances flavor. Best grilled as entrecôte-style steaks, preserving its natural aroma and tenderness.
Nutritional Profile
Premium source of iron and zinc, fundamental for immune system support and high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum culinary efficiency, offering specific cuts that ensure superior results in high-temperature grilling, succulent stews, or slow cooking.
Controlled Aging
Rigorously monitored aging process that ensures the enzymatic breakdown of fibers, guaranteeing exceptional tenderness and a deep, lingering flavor profile.
Available
PRICE 0.01€
Nutritional Profile
Premium source of iron and zinc, essential for strengthening the immune system and high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum culinary efficiency, offering specific cuts that ensure superior results in high-temperature grilling, succulent stews, or slow cooking.
Controlled Aging
Rigorously monitored aging process that ensures the enzymatic breakdown of fibers, guaranteeing exceptional tenderness and a deep, persistent flavor profile.
Available
PRICE 0.01€
Nutritional Profile
Premium source of iron and zinc, essential for strengthening the immune system and for high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum gastronomic efficiency, offering specific cuts that guarantee superior results in high-temperature grilling, succulent braising, or slow cooking.
Controlled Aging
Rigorously monitored maturation process that ensures the enzymatic breakdown of fibers, guaranteeing exceptional tenderness and a deep, persistent flavor profile.
Available
PRICE 0.01€
Nutritional Profile
Premium source of iron and zinc, essential for immune system support and high-performance muscle recovery.
Strategic Selection by Cooking Method
Segmented portfolio for maximum culinary efficiency, offering specific cuts that ensure superior results in high-heat grilling, juicy stews, or slow-cooked dishes.
Controlled Aging
Rigorously monitored aging process that ensures enzymatic fiber breakdown, guaranteeing exceptional tenderness and a deep, lasting flavor profile.
Available
PRICE 0.01€
VEAL
Consumption Benefits
HIGH IN PROTEIN
SOURCE OF IRON
VITAMIN B
FREQUENTLY ASKED QUESTIONS
Find what you are looking for
Beef is a general term covering all meat from cattle, regardless of the animal’s age or sex, and includes different types of cuts. Veal refers specifically to young cattle, usually younger than an adult cow. This means that veal tends to be more tender and has a more uniform texture, which makes it easier to cook and results in cuts that are more palatable in dishes such as grills and roasts.
The most commonly used cuts of veal include tenderloin, ribeye, rump and sirloin, allowing for a variety of cooking methods, such as grilling, roasting and stewing, and adapting to different dishes and menu requirements.
Veal should be stored in the fridge at between 0° C and 4° C or frozen as indicated, ensuring quality, freshness and food safety