frozen veal

J.M. Schneider Breaded Tasty Veal Cutlet is a portioned veal product prepared with an even breaded coating for consistent cooking results. Each cutlet weighs 110 g, offering a standardized size suitable for plated meals and foodservice preparation. The breading is applied to support uniform coverage and texture during cooking, making the cutlet suitable for a variety of hot preparation methods. Its portion-controlled format helps simplify menu planning and kitchen workflow. Packed with 40 units per case, this breaded veal cutlet is designed for use in restaurants, catering operations, and institutional foodservice settings. The case format supports efficient storage and organized handling in commercial kitchens. This product can be incorporated into a range of prepared dishes where breaded veal cutlets are required, supporting consistent portioning and presentation across multiple servings.

Shop J.M.Schneider Breaded Tasty Veal Cutlet, 110 g -- 40 per case. Pre-breaded, tender veal cutlets ready for quick frying or baking

J.M.Schneider Breaded Tasty Veal Cutlet | FoodServiceDirect

Breaded Tasty Veal Cutlet

J.M.Schneider Breaded Tasty Veal Cutlet, 110 g -- 40 per case

Colabor

Extra Lean Minced Veal

Viandes Lauzon Extra Lean Minced Veal, 500 g - 32 per case

Viandes Lauzon Veal Ground Lean 83% 

83 Percent Ground Veal Lean

Viandes Lauzon 83 Percent Ground Veal Lean, 1 kg -- 5 per case

Prepared from a rack (6 bones) R.T.S. (shaped 4x4" from the eye), with a knife maneuver, the rib's end of the rack R.T.S. are 100% denuded of 2" , the rack (French style) is sliced between ribs in an provides balanced manner, portioned at 340gr, then classified to fulfill the market's needs.

Montpak Veal Milk-fed Chop Frenched 

Milk Fed Frenched Veal Chop

Montpak Milk Fed Frenched Veal Chop, 340 g -- 16 per case

Prepared from a rack 6 bones R.T.S. (shaped at 4x4" from tender), with a knife maneuver, the end of the ribs of the rack R.T.S. are 100% denuded at 1½", the rack (French style) is sliced between the ribs in an equilibrated manner, portioned at 310gr and classified to fulfill the market's needs.

Montpak Veal Grain-fed Chop Frenched 

Grain Fed Frenched Veal Chop

Montpak Grain Fed Frenched Veal Chop, 310 g -- 16 per case

Montpak Veal Grain-fed Clod Boneless Netted

Grain Fed Netted Boneless Veal

Montpak Grain Fed Netted Boneless Veal, 3.3 kg -- 3 per case

Montpak Veal Milk-fed Cutlet 

Milk Fed Veal Cutlet

Montpak Milk Fed Veal Cutlet, 55 g -- 80 per case

Short loin: a part obtained from a cut in the 6th lumbar vertebra (under the ilion), and enters the 11th and 12th ribs. The short loin is then boned with the necklace; striploin 0x0

Montpak Veal Grain-fed Striploin 

Grain Fed Veal Striploin

Montpak Grain Fed Veal Striploin, 2 kg -- 4 per case

Prepared from boneless Leg muscles. The muscles used to produce scallopine are trimmed of any trace of cartilage, fat, silver tissues and meat frayed, sliced perpendicularly to the grain meat to a thickness between 1/8 "and 1/16". Scallopines are portioned to 115gr, hammered and classified to meet market needs.

Montpak Veal Grain-fed Cutlet 

Grain Fed Veal Cutlet

Montpak Grain Fed Veal Cutlet, 115 g -- 40 per case

Interior parts of the carcass immediately inspected after slaughter. The grease, blood, and the caul above the liver vessels is removed, Completely peeled, Deveined and portioned to 115gr. Max thickness of 7mm. The tips of the lobes butterfly are not sliced.

Montpak Veal Grain-fed Liver Sliced 

Grain Fed Sliced Veal Liver

Montpak Grain Fed Sliced Veal Liver, 113 g -- 40 per case

Montpak Veal Hanging Tender (15x2) 

Hanging Tender Veal

Montpak Hanging Tender Veal, 700 g -- 15 per case

Part of the leg between the flanc steak and the butt tenderloin. The bavette is profiled and trimmed using a knife, denuded 100 %. Portionned 200gr.

Montpak Veal Grain-fed Steak Flap Meat 

Grain Fed Flap Meat Veal Steak

Montpak Grain Fed Flap Meat Veal Steak, 200 g -- 24 per case

Montpak Veal Cutlet Breaded 

Breaded Veal Cutlet

Montpak Breaded Veal Cutlet, 115 g -- 40 per case

Stewing Cube (2 x 2½kg, G.F). Prepared from any boneless, 85% lean piece of meat from the carcass, with the exception of shanks and muscles less than 1cm thick. Cartilage, tendons, thick ligaments and excess fat are removed with a knife before being cut into stewing cubes between 1½cm. and 2½cm.

Montpak Veal Dice Lean Ragout 

Ragout Dice Lean Veal

Montpak Ragout Dice Lean Veal, 2.5 kg -- 6 per case

Prepared from lean carcass trimmings 90%. The meat of khank is extracted. Released by Quality Assurance (QA). Tendons, cartilage crisp, black dried blood and extra fat are removed by trimming. Respecting specific recipes approved by the Quality Control. Trimmings are mixed and chopped (2) times before their production. the ground is passed in the funnel of a shaper machine galette style and form to 45g round at the exit. The meatballs fall onto a belt to be put in a box during its production. The box is immediately identified and stored in the freezer to meet market needs.

Montpak Veal Meatball 45gr 

45 g Veal Meatball

Montpak 45 g Veal Meatball, 4.5 kg

Bones (mixed 50lb) - Prepared from all the edible bones from secondary cuts. Cut with a saw into pieces of about 4" to 5". Packaged and frozen immediately.

Montpak Veal Os Mix 

OS Mix Veal

Montpak OS Mix Veal, 22.68 kg

Kefta (44x100g) - Prepared from 85% lean carcass trimmings, without shank meat and released by Quality Assurance (Q.A.) Tendons, crunchy cartilage, dried blood and excess fat were removed during trimming. Firstly, the raw material formulation approved by the (Q.A.) is mixed and chopped. A spice preparation (F702) is added to the meat mixture and mixed and chopped a second time. The spiced meat mixture is transferred to a machine (Risco meat pusher) for the production of KEFTA to an approximate form and weight of 100 g and packed 44 X 100 g per case. Frozen immediately.

Montpak Veal Kefta Seasoned 

Kefta Seasoned Veal

Montpak Kefta Seasoned Veal, 100 g -- 44 per case

Prepared from lean carcass trimmings 85% with no shank meat. Released by Quality Assurance (QA). Tendons, cartilage crisp, black dried blood and extra fat are removed by trimming. Respecting specific recipes approved by the Quality Control. Trimmings are mixed and chopped (2) times before their production. the ground is passed in the funnel of a shaper machine galette style and form to 113g round at the exit. The galette falls onto a belt to be put in a box during its production. The box is immediately identified and stored in the freezer to meet market needs.

Montpak Veal Patty 

Veal Patty

Montpak Veal Patty, 113 g -- 36 per case

Menu 1 In Dice Veal is prepared in uniform 1-inch diced portions to support consistent use in commercial food preparation. The evenly cut pieces are suitable for a variety of hot cooking applications where controlled sizing is important for timing and presentation. This diced format allows for straightforward integration into recipes such as stews, sauces, casseroles, and mixed dishes without additional cutting steps during preparation. Each case contains two 2.5 kg packs, making this product suitable for restaurants, catering services, and institutional kitchens. The packaging format supports organized storage and measured use in professional environments. Menu 1 In Dice Veal is intended for use as a core ingredient in prepared meals where portion consistency and kitchen efficiency are required across multiple servings.

Menu 1 in Dice Veal | FoodServiceDirect

1 in Dice Veal

Menu 1 in Dice Veal, 2.5 kg -- 2 per case

Agrofusion Quinoa – 5 kg, 40 per Case Enhance your menu with Agrofusion Quinoa, a nutrient-rich whole grain known for its light texture and subtle nutty flavor. Packed with plant-based protein and fiber, this versatile ingredient is perfect for salads, bowls, side dishes, and bakery or prepared food applications. Ideal for Canadian restaurants, manufacturers, and catering operations, each 5 kg bulk bag ensures freshness, consistency, and convenience for large-scale use. Packed 40 per case, this quinoa offers a wholesome and reliable base for healthy, high-quality meals.

Agrofusion

Veal liver cut to 113 gram portions. Product is tempered, pressed and then sliced. Slices are layer packed and separated by a low density sheet. Finished box is then frozen rapidly to ensure quality.

Shop for Agrofusion Quinoa 5 kg — high-protein, fiber-rich grain perfect for Canadian restaurants, food manufacturers, caterers, and healthy wholesale buyers.

frozen veal

J.m.schneider Breaded Tasty Veal Cutlet, 110 G -- 40 Per Case

Viandes Lauzon Extra Lean Minced Veal, 500 G - 32 Per Case

Viandes Lauzon 83 Percent Ground Veal Lean, 1 Kg -- 5 Per Case

Montpak Milk Fed Frenched Veal Chop, 340 G -- 16 Per Case

Montpak Grain Fed Frenched Veal Chop, 310 G -- 16 Per Case

Montpak Grain Fed Netted Boneless Veal, 3.3 Kg -- 3 Per Case

Montpak Milk Fed Veal Cutlet, 55 G -- 80 Per Case

Montpak Grain Fed Veal Striploin, 2 Kg -- 4 Per Case

Montpak Grain Fed Veal Cutlet, 115 G -- 40 Per Case

Montpak Grain Fed Sliced Veal Liver, 113 G -- 40 Per Case

Montpak Hanging Tender Veal, 700 G -- 15 Per Case

Montpak Grain Fed Flap Meat Veal Steak, 200 G -- 24 Per Case

Montpak Breaded Veal Cutlet, 115 G -- 40 Per Case

Montpak Ragout Dice Lean Veal, 2.5 Kg -- 6 Per Case

Montpak 45 G Veal Meatball, 4.5 Kg

Montpak Os Mix Veal, 22.68 Kg

Montpak Kefta Seasoned Veal, 100 G -- 44 Per Case

Montpak Veal Patty, 113 G -- 36 Per Case

Menu 1 In Dice Veal, 2.5 Kg -- 2 Per Case

Agrofusion Quinoa, 5 Kg -- 40 Per Case

price

frozen veal

price