From your METRO butcher's counter to your plate
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| Horse meat | ||||||||||||||
| Poultry and Specialty Poultry | ||||||||||||||
You will find a wide variety of veal cuts in your METRO butchers counter. The cut you select depends on your chosen recipe.
The meat of milk-fed veal must be light pink, almost white. The meat of grain-fed veal is a little pinker than that of milk-fed veal.
The meat should always have a pleasant odour and be firm to the touch and elastic. The fat must be firm and white.
When buying veal, calculate 150 grams per person when cooking scallopini, brochettes, medallions or any other boneless cuts and 200 grams per person for stewing cubes or any other bone-in cuts such as chops or scallopini.
Portions chart
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Calculate 150 grams
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Pour les escalopes, brochettes, mιdaillons et la viande
dιsossιe
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Calculate 200 grams
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Pour les cτtes, les coupes avec os et les cubes ΰ ragoϋt
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Here are the cuts of veal you
will find at your METRO butchers counter:
Milk-fed veal:
Boneless leg tip
Boneless inside leg
Leg loin roast
Cross-rib roast with or without bone
Blade roast
Sirloin tip roast
Sirloin roast
Mini roast
End of rib and end of tenderloin chops
Strip loin
Scallopini
Tenderloin
Medallion
Paupiette
Tournedos
Slices of inside round, of blade, of tip of sirloin and of
boneless sirloin
Tenderized slice of leg
Stuffed veal flank
Spare rib
Veal brochettes
Cubes for brochettes, fondues and stews
Lean ground veal
Grain-fed veal
Boneless leg of veal
Inside and outside of leg, without bone
Leg loin roast
Cross rib roast, with or without bone
Blade roast
Tip of sirloin roast
Mini roast
End of rib and end of tenderloin chops
Shank for osso bucco
Strip loin
Scallopini
Tenderloin
Medallion
Paupiette
Tournedos
Slices of inside round, blade, sirloin tip and boneless
sirloin
Tenderized leg slice
Flap steak
Stuffed veal flank
Spare rib
Strips
Veal brochette
Cubes for brochettes, fondues and stews
Meat loaf
Soup bone
Lean ground veal
The right cut for the cooking
method
The excellent cuts for roasting are:
Shoulder, loin, ribs, leg inside and outside round,
sirloin, rib eye
Slices of sirloin or leg
Boneless strip loin
Tenderloin
Medallion
Mini roast
Loin or strip loin rib roast
The cuts recommended for grilling are:
Scallopini
Loin chops and butterfly chops
Medallion
Sirloin slice
Cubes for brochettes
Liver
Ground veal
The best cuts for sautιing are:
Thin slices of shoulder, ribs, loin, inside and outside round,
sirloin, rib eye
Strips
Scallopini
Chops
Medallion
Ground veal
The less tender cuts which lend themselves marvelously to
braising, stewing and cooking in sauce are:
Breast and shoulder cuts
Blade and cross rib roasts
Stewing cubes for stew
Shanks for osso bucco
Shoulder roast