Veal shoulder & neck cuts
Forequarter muscles for braising, stews, ragouts and processing: whole shoulders, the individual shoulder muscles, neck and fore shank. Good value per kilo and widely used by caterers and manufacturers.
- 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
- Cuts in this group
- Shoulder (bone-in or boneless), shoulder clod, chuck tender, blade, neck, foreshank
- Veal cut code
- 3510–3523
- 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
Which shoulder cut suits slow cooking best?
Shoulder clod, neck and fore shank have more connective tissue and become very tender when braised; the blade and chuck tender suit pan dishes.
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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