Quebec Milk-Fed Veal


•	The product
	ο	The production
	ο	The quality of production
	ο	The markets
	ο	The cuts

•	The recipes
	ο	The collection of recipes
	ο	The cooking methods
	ο	1001 tricks

•	The ABCs of Nutrition
	ο	Health eating habits
	ο	Good reasons for buying Quebec Milk-Fed Veal
	ο	Demystifying the Nutrition Facts table
	ο	Detailed nutrition information
	ο	WHEAT GERM FAST FACTS
	ο	Antioxidants
	ο	WHOLE GRAINS
	ο	Iron

•	Where to find it?

•	Veal Dining Out
	ο	Restaurants
	ο	Chefs' recipes

Cuts

Download the guide (PDF 2.25 mb)

PRIMAL CUTS

• Breast • Brisket Point • Flank • Foreshank • Foreshank, Center Cut	• Hind Shank • Hind Shank, Center Cut • Leg • Rib (Rack)	• Short Loin (Trimmed) • Shoulder (Square Cut Chuck) • Whole Flank • Whole Loin

SUB PRIMAL CUTS
Leg
	• Bottom Round (outside) • Butt Tenderloin • Eye of Round • Eye of Round, Trimmed • Hind Shank • Hind Shank, Center Cut • Knuckle (Sirloin Tip) • Sirloin Butt (hip) • Tenderloin • Top Round (inside), Cap on • Trim Top Round (inside), Cap off BHS • Trim Bottom Round, (outside) • Trim Knuckle (Sirloin Tip) • Trim Sirloin Butt (hip)
Middle Cuts
	• Hotel Rack, Chop Ready, Frenched Rib • Hotel Rack, Chop Ready (RTS), 6 Ribs • Rack, 7 Ribs • Ribeye • Short Loin (Trimmed) • Short Tenderloin (Tip) • Striploin • Tenderloin • Trim Ribeye • Whole Flank • Whole Loin
Shoulder
	• Blade • Brisket Point • Foreshank • Foreshank, Center Cut • Neck • Shoulder • Shoulder Clod

RETAIL CUTS
Leg
	Top Round (Inside Round) • Cutlets • Medallions (Inside Round) • Roast (Inside Round) • Steak (Inside Round) • Tied Medallions (Inside Round) Bottom Round (Outside Round) • Cutlets • Medallions(Outside Round) • Roast (Outside Round) • Steak (Outside Round) • Tied Medallions (Outside Round) Knuckle Sirloin Tip • Cutlets • Medallions (Sirloin Tip) • Mid-week Roast (Sirloin Tip) • Roast (Sirloin Tip) • Slices (Sirloin Tip) • Steak (Sirloin Tip) • Tied Medallions (Sirloin Tip) Boneless, Sirloin Butt • Cutlets • Medallions (Sirloin Butt) • Roast (Sirloin Butt) • Slices (Sirloin Butt) • Spider • Steak (Sirloin Butt) Eye of Round • Medallions(Eye of Round) Shank • Hind Shank for Osso Buco Butt Tenderloin • Tenderloin Slices • Tied Tenderloin Butt Roast
Middle Cuts
	Rib (Rack) • Boneless Rib Chop • Butterfly Rib Chop • Frenched Rib Chop • Hotel Rack, Chop Ready Frenched Rib • Rib Chop • Rib Roast Flank • Flank Rolled • Flank Steak • Short & Long Rib Short Loin (Trimmed) • Bavette (Flap Meat) • Butterfly Striploin • Loin, T-Bone Steak • Rib, Wing Steak • Striploin • Striploin Roast Short Tenderloin (Tip) • Tournedos(Tenderloin)
Shoulder
	Bone In and Boneless Blade Cuts • Boneless Shoulder Blade Roast • Bottom Shoulder Blade Roast European Cut • Shoulder Blade Roast Shoulder Cuts • Boneless Shoulder Clod Roast • Cross Rib Roast • Shoulder Clod Slices • Shoulder Cutlets Shank • Foreshank for Osso Buco

Value Added Cuts

• Breaded Cutlets • Flank Rolled • Ground Veal • Kabobs • Parsley Medallions (Leg) • Patties • Paupiette • Pepper & Spices Medallions (Leg) • Pin Wheel Rolls with Ground Veal	• Pin Wheel Rolls with Spinach & Cheese • Pin Wheel Rolls with Vegetables • Sausages • Stew, Cubes • Stir Fry • Stuffed Boneless Blade Roast • Stuffed Boneless Shoulder Roast • Stuffed Striploin • Tenderized
Variety Meats

• Blanched Feet • Brain • Cheeks • Heart • Kidney	• Liver • Sweetbread • Tail • Tongue

SKELETON

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