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Veal

– Delicacy, quality and versatility from a master’s hand

Your specialist for the finest veal products with EU certification

As an experienced cutting company with EU approval offers Hacilar meat wholesale a wide range of high-quality veal products. From the front and hind halves to specialized cuts and valuable by-products, we reliably meet the requirements from industry, gastronomy, butchers and processors.

Packaging & Delivery – Efficient, secure, individual

Years of experience

Our veal
product range at a glance

Origin & processing – transparency and responsibility

The origin of our calves is strictly controlled. We rely on sustainable supply chains and responsible processing to ensure our customers always receive the highest quality meat – both tasty and economical.

Each batch is processed with the highest standards of quality and efficiency – ideal for a wide range of applications.

Our offer includes all common cuts:

Main piece	sections	Use / Notes
forequarter	Shoulder, foreleg, foreleg, neck	- Veal ragout - Fricassee - Boiled sausages - Minced meat
Chest & flank	Breast, flank, lobe, abdominal lobe	- Veal doner - Roast veal breast - Fillings
Back	Chop string, fillet, roast beef, back rib	- Veal steaks - Schnitzel & medallions - Delicatessen products
hindquarters	Topside, rump, nut, veal shank, boiled beef	- Veal escalope - Roast cuts - Delicatessen salami or Lyoner production
Offal & by-products	Liver, heart, kidneys, sweetbreads, tongue, lungs	- Veal liver sausage - special products for export or upscale gastronomy

Forequarters and hindquarters

Pistol with bib

Leg of veal (topside, bottom side, rump, rump)

Breast & neck, breast & rib, offal (liver, heart, sweetbreads)

Forequarters & Hindquarters

The entire forequarter and hindquarter of the calf form the basis for versatile further processing.
use:

Döner production

Soup meat & minced meat production

Sausages

Gastronomy dishes

The meat of young cattle, i.e. Veal, is characterized by its light color, fine fiber structure and particularly delicate taste It's easily digestible, high in protein, and low in fat—perfect for high-quality dishes in restaurants, delicatessens, and catering. We supply veal in various cuts, tailored to the requirements of industry, trade, and export.

Pistol with bib

Complete hindquarter unit with or without bavette.
For cutting in wholesale, catering, export goods.

Doner production

Self-service packaging

Roast pieces for restaurants and catering

Gastronomy dishes

Leg of veal (topside, bottom side, rump, rump)

Very tender and lean. Ideal for fine schnitzels and medallions.
Schnitzel, roulades, roasts, vitello tonnato, doner kebab.

Butchers

Self-service packaging

Export and retail goods

gastronomy

Breast & neck, breast & rib, offal (liver, heart, sweetbreads)

These parts are particularly in focus in the production of Meat products with character.
Tummy & Neck: Ideal for braised dishes, burgers, ragouts
tongue piece: Delicate and flavorful – popular in delicatessen
Offal (liver, kidney, heart): For traditional cuisine and ethnic market
By-products (fat, bones, tendons): For broths, gelatin or pet food
use:

Doner and sausage industry

Ethnic gastronomy

Convenience products

By-product utilization for technical or animal feed purposes

Additional information on the areas of application:

Sausage industry:

Veal is often used for fine cooked sausages, cold cuts and pate-like products because it is mild, low in fat and tender.

Gastronomy & Catering:

Particularly in demand are noble cuts such as nut, fillet or veal loin for classic dishes such as Wiener schnitzel, veal medallions or shredded veal.

Ready meals and convenience production:

Breast and shoulder pieces are ideal for pre-cooked dishes in sauce.

Delicatessen & export markets:

Easily digestible, light veal products are particularly popular in France, Italy and Switzerland.

By-products:

Calf offal such as sweetbreads and liver are considered delicacies, while bones and trimmings are used in soup and broth production as well as in pet food.