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Veal Hotel Rack, Frenched, IMPS 306E.
This item is roasted. It's delicate favor complements a variety of
sauces or can be processed into Veal Rack Chops, Frenched, IMPS 1306E (pictured right). |
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Veal Rack Ribeye, IMPS 307. The
heart of the rack, this item is usually cut into medallions. |
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Veal Shortloin, IMPS 332.
The shortloin is cut into Veal Loin Chops, IMPS 1332 (pictured right), or boned to
produce Veal Striploins, Boneless, IMPS 344, or Veal Short Tenderloin. |
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Veal Leg, Primal, IMPS 334.
Due to the tenderness of the entire veal carcass, the round muscles are usually
processed into cutlets. Veal Cutlets, Cubed, IMPS 1301 (pictured right) are made
from the smaller muscles. Due to the fact that the cutlet will contain more than one
muscle the cutlets are mechanically tenderized (cubed). |
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Veal Leg, 3-way, IMPS 363A.
The large round muscles are processed into solid meat Veal Cutlets, IMPS 1336
(pictured right). |
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Veal Hindshank, IMPS 337.
The center section of the hindshank is processed into Veal Osso Buco, Hindshank,
IMPS 1337 (pictured right). |
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Crest Meat Company, Inc.
18481 Vineyard Road, PO Box 1208
Hammond, Louisiana 70404
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