Veal pistola
The pistola is the hindquarter cut of the veal carcass without the flank, containing the leg, rump and loin with fillet – the most valuable part of the carcass. Ideal for buyers who want the premium muscles without the forequarter.
- 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
- Condition
- Fresh / chilled, Frozen
- Bone
- Bone-in
- Packing options
- Stockinette / carcass cover, Vacuum packed, Other packing to discuss
- Origin
- Confirmed per order
- Veal type
- White veal (milk-fed), rosé veal (calves under 8 months) or young beef (8–12 months) – per order
- Veal cut code
- 3100
- 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
What is the difference between a pistola and a hindquarter?
A pistola is a hindquarter with the flank removed, so it carries more high-value meat per kilo. The exact cutting line is confirmed in the specification.
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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