frozen veal

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

lean ground veal needs to be cooked briefly over medium heat. It can be cooked in a pan, in the oven, or on your barbecue grill. Our ground veal is freshly ground daily, so feel free to cook it medium-rare. The taste will be even better!

Organic Grass Fed Lean Ground Veal

Saint Vincent Organic Grass Fed Lean Ground Veal, 500 g - 10 per case

Quinoa Agrofusion – 5 kg, 40 par caisse</br><br>Améliorez vos menus avec le Quinoa Agrofusion, un grain entier riche en nutriments au goût délicatement noisetté et à la texture légère. Riche en protéines végétales et en fibres, il est parfait pour les salades, plats, accompagnements et préparations culinaires variées.</br><br>Idéal pour les restaurants, fabricants et services traiteurs au Canada, chaque sac de 5 kg assure fraîcheur et constance pour la production à grande échelle. Emballé 40 par caisse, ce quinoa constitue une base saine et polyvalente pour des repas équilibrés.

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.

Quinoa

Agrofusion Quinoa, 5 kg -- 40 per case

1 in Dice Veal

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

83 Percent Lean Ground Veal

Menu 83 Percent Lean Ground Veal, 2.5 kg -- 2 per case

Ground (lean/choice 2x2.5kg GF) - Prepared from 85% lean trimmings from veal carcasses. The trimming has no shank meat. Tendon, cartilage, dried blood and excess fat are removed. After being released by quality assurance (QA) following the results of the E.coli test, the ground containing mixed amounts of trimmings are blended according to the specific ground recipes approved by Quality Control. The trimmings are mixed and chopped tree times before packing with a weight around 2.5kg.

Montpak 83 Percent Lean Ground Veal, 2.5 kg -- 2 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.

Veal Patty

Montpak Veal Patty, 113 g -- 36 per case

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.

Kefta Seasoned Veal

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

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.

OS Mix Veal

Montpak OS Mix Veal, 22.68 kg

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.

45 g Veal Meatball

Montpak 45 g Veal Meatball, 4.5 kg

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.

Ragout Dice Lean Veal

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

Breaded Veal Cutlet

Montpak Breaded Veal Cutlet, 115 g -- 40 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.

Grain Fed Flap Meat Veal Steak

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

Tournedos (w-bacon 9x4x90g GF) - Prepared from the eye of round (outside leg muscle), the eye of round is 100% fully denuded of all trace of fat before being cut perpendicullary to the meat grain, the eye of round is then cut into tournedos pieces, coated with a slice of bacon, protionned 90g and classified to meet market needs.

Grain Fed Bacon Wrap Veal Tournedos

Montpak Grain Fed Bacon Wrap Veal Tournedos, 90 g -- 36 per case

Hanging Tender Veal

Montpak Hanging Tender Veal, 700 g -- 15 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.

Grain Fed Sliced Veal Liver

Montpak Grain Fed Sliced Veal Liver, 113 g -- 40 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.

Grain Fed Veal Cutlet

Montpak Grain Fed Veal Cutlet, 115 g -- 40 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

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

Saint Vincent Organic Grass Fed Lean Ground Veal, 500 g - 10 per case

Agrofusion Quinoa, 5 kg -- 40 per case

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

Menu 83 Percent Lean Ground Veal, 2.5 kg -- 2 per case

Montpak 83 Percent Lean Ground Veal, 2.5 kg -- 2 per case

Montpak Veal Patty, 113 g -- 36 per case

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

Montpak OS Mix Veal, 22.68 kg

Montpak 45 g Veal Meatball, 4.5 kg

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

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

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

Montpak Grain Fed Bacon Wrap Veal Tournedos, 90 g -- 36 per case

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

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

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

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

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

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frozen veal

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