Veal leg cuts – topside, silverside & thick flank
Vacuum-packed veal primals such as leg sections (topside, silverside, knuckle), shoulder, breast and shank for processors, wholesalers and catering. Veal shank is popular for slow-cooked dishes, while the leg muscles are used for escalopes and roasts. Bone-in or boneless and trim are specified per order.
- OriginConfirmed per order
- ConditionFresh / chilled · Frozen
- Cutting / formatWhole primal / whole piece
Availability, specifications, documents, import eligibility and price are confirmed in the quotation.
Specifications
- Category
- Veal
- Presentation
- Cuts
- Cutting / format
- Whole primal / whole piece, Custom cut to specification
- Condition
- Fresh / chilled, Frozen
- Bone
- Bone-in or boneless, per specification
- 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
- Veal cut code
- 3220–3259
- 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
Can veal primals be frozen for export?
Yes. Frozen vacuum-packed veal primals are suited to sea freight and longer storage; chilled supply is preferred for short routes.
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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