VEAL

  1. Neck
  2. Chuck
  3. Shoulder blade
  4. Shank (front part)
  5. Loin of veal
  6. Breastbone
  7. Rump
  8. Tenderloin
  9. Skirt steak
  10. Leg
  11. Tail
  12. Shank (hind part)

Information about the full range of elements from beef and calf meat: Customer Service Centre.

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