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
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 |
use:
For cutting in wholesale, catering, export goods.
Schnitzel, roulades, roasts, vitello tonnato, doner kebab.
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:
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.
Whether in blocks, vacuum-packed, or loose in Euro boxes – we deliver according to your needs.