Similar to the existing beef and lamb cutting guides, the new veal guide is aimed at caterers, suppliers and retailers, illustrating how to cut veal to certain specifications to best utilise a carcase and maximise the return from the animal. It is available to Quality Standard Mark members as a CD-ROM.
EBLEX guide author Dick van Leeuwen said: “Often, all we see in retail shops and on restaurant menus are veal escalopes and calf’s liver, but there is so much more that can be done with the right cuts of veal.
“The veal cutting guide shows how much more versatile the meat is and includes almost 100 veal cuts, each supported by a full step-by-step cutting specification.”
EBLEX has also announced it is to organise a series of meetings with retail and foodservice processors to demonstrate the opportunities and see what else can be done to stimulate sales for veal.
“We hope this veal cutting guide can help to stimulate the debate and give a welcome boost to the veal market in the UK,” added van Leeuwen.