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VEAL

veal bimpex meat

SHOULDER BONE IN

Chuck usually requires slow cooking method: braising, stewing, or crock pot to soften it up and release its flavor.

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CHUCK

NECK CUBES

Neck Cubes

BLADE

SUCADE

Extremely tender when cooked for long periods of time. Perfect for slow cooking or braising. Hind shank is delicious served with veggies or in soups and stews. While the meat is delicious, don't forget about the bone marrow!

HIND SHANK

backshank

SHANK

FRENCH RACK 6 RIB

The ribeye steaks come from the most tender part of the veal, towards the front of the animal. The ribeye joint is marbled with fat so it is a succulent and tender steak to eat.

RIBEYE VEAL

RACK

RIBEYE

FRENCH RACK VEAL

Another tender cut on the animal. It is lean and therefore needs to be cooked quickly at a high temperature to maintain moisture. Whole tenderloins can be roasted or grilled and barbecued.

LOIN

LOIN BONE-IN SINGLE

LOIN BONE IN SINGLE

STRIPLOIN 4 RIBS

STRIPLOIN 4 RIBS

TENDERLOIN

TENDERLOIN VEAL

Veal topside meat comes from the rear quarter of the animal and steaks from this cut are perfect fried on a griddle.

CAP OFF TOPSIDE PAD

ROUND

EYEROUND PAD

CAP OF TOPSIDE PAD
EYEROUND PAD

TOPSIDE PAD

TOPSIDE PAD

Press the grey dots

Lamb Bimpex Meat
Mutton Bimpex Meat
Veal Bimpex Meat
Beef Bimpex Meat
Chicken Bimpex Meat
Venison Bimpex Meat
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