Veal haunch (stomp)
The complete hind leg of the veal carcass – known in the trade as the stomp – supplied bone-in for buyers who bone out the leg muscles themselves. It contains the lean, uniform muscles used for escalopes, schnitzel and roasts.
- OriginConfirmed per order
- ConditionFresh / chilled · Frozen
- Cutting / formatAs described
Availability, specifications, documents, import eligibility and price are confirmed in the quotation.
Specifications
- Category
- Veal
- Presentation
- Whole carcass / carcass parts
- Cutting / format
- As described, Custom cut to specification
- Condition
- Fresh / chilled, Frozen
- Bone
- Bone-in
- Packing options
- Vacuum packed, Cartons
- Origin
- Confirmed per order
- Veal type
- White veal (milk-fed), rosé veal (calves under 8 months) or young beef (8–12 months) – per order
- Cuts in this group
- Whole hind leg with rump, topside, silverside, thick flank and shank
- Veal cut code
- 3200
- Halal
- All meat products offered by European Gulf Company are halal. Slaughter and certification details are provided with each shipment's documents.
- Delivery
- Delivery by refrigerated road transport; export – including North Africa and, by air, the Gulf – subject to route availability and the destination's import requirements.
Frequently asked questions
Is the haunch the same as the pistola?
No. The pistola is the whole hindquarter including the loin; the haunch is only the hind leg. Both can be ordered.
What is the difference between veal and young beef?
Veal comes from calves slaughtered at a young age, giving a paler, finer meat. Young beef (rosé) is slightly older and darker. We state the category in every quotation so there is no confusion.
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