|
Highly recommended
X
|
Stews Blanquette Goulash Curry Marengo Paprika
|
Cutlets
Wiener
Schnitzel
Scallopini
Cordon Bleu
Marsala, Piccata,
Saltimbocca,
Milanese,
Oscar, Orloff,
Parmesan
|
Chops Grilled T bone Stuffed
|
Roasts Seasoned
|
Roasts Rolled and/ or stuffed
|
Roast Crown
|
Shanks Osso Buco
|
Ground Veal Terrine Burgers Meatballs Meatloaf Lasagne Ravioli
|
Kabobs
|
Salads
|
|
|
Occasionally used
O
|
|
|
Marinate or tenderize
*
|
|
|
Veal Cuts
|
|
|
F O R E S A D D L E
|
|
|
RACK
|
Hotel Rack IMPS/NAMP
306, 306A
|
|
|
|
X
|
|
|
|
|
|
|
|
|
|
Hotel Rack, Chop Ready IMPS/NAMP 306B, 306C, 306D, 306E
|
|
|
O
|
X
|
|
X
|
|
|
|
|
|
|
Rib Chops IMPS/NAMP
1306, 1306A, 1306B, 1306C,
1306D, 1306E
|
|
|
X
|
|
|
|
|
|
|
|
|
|
Rack, Ribeye, Boneless IMPS/NAMP 307
|
|
O
|
O
|
X
|
X
|
|
|
|
|
O
|
|
|
|
|
CHUCK
|
Chuck, Bone-In IMPS/NAMP 308, 309
|
X
|
|
|
|
|
|
|
|
O
|
|
|
|
Shoulder, Arm or Blade Chops * IMPS/NAMP 1309, 1309A
|
O
|
|
|
|
|
|
|
|
|
|
|
|
Chuck, Boneless IMPS/NAMP 309B, 309D, 309G, 310, 310A, 310B, 310C, 311
|
X
|
|
|
X
|
X
|
|
|
|
O
|
|
|
|
BREAST, FORESHANK
|
Foreshank/Osso Buco
IMPS/NAMP 312, 1312
|
O
|
|
|
|
|
|
X
|
|
|
|
|
|
Breast
IMPS/NAMP
313, 314
|
O
|
|
|
|
X
|
|
|
|
|
|
|
|
Short Ribs IMPS/NAMP
323
|
O
|
|
|
|
|
|
|
|
|
|
|
|
Highly recommended
X
|
Stews Blanquette Goulash Curry Marengo Paprika
|
Cutlets
Wiener
Schnitzel
Scallopini
Cordon Bleu
Marsala, Piccata,
Saltimbocca,
Milanese,
Oscar, Orloff,
Parmesan
|
Chops Grilled T bone Stuffed
|
Roasts Seasoned
|
Roasts Rolled and/ or stuffed
|
Roast Crown
|
Shanks Osso Buco
|
Ground Veal Terrine Burgers Meatballs Meatloaf Lasagne Ravioli
|
Kabobs
|
Salads
|
|
|
Occasionally used
O
|
|
|
Marinate or tenderize
*
|
|
|
Veal Cuts
|
|
|
H I N D S A D D L E
|
|
|
LOIN
|
Loins IMPS/NAMP
331, 332
|
|
|
|
X
|
|
|
|
|
|
|
|
|
Loins, Boneless IMPS/NAMP
344, 344A
|
|
O
|
O
|
X
|
X
|
|
|
|
O
|
|
|
|
Loins, Short Tenderloin IMPS/NAMP 347
|
|
X
|
|
X
|
X
|
|
|
|
|
|
|
|
Loin Chops IMPS/NAMP 1332
|
|
|
X
|
|
|
|
|
|
|
O
|
|
|
|
LEG
|
Leg, Bone-In IMPS/NAMP 334
|
|
|
|
X
|
|
|
|
|
|
|
|
|
Leg, Boneless IMPS/NAMP
335, 336
|
O
|
X
|
|
X
|
X
|
|
|
|
O
|
O
|
|
|
Hindshank/Osso Buco IMPS/NAMP 337, 1337
|
|
|
|
|
|
|
X
|
|
|
|
|
|
Leg, Butt Tenderloin IMPS/NAMP
346, 346A
|
|
O
|
|
X
|
X
|
|
|
|
O
|
O
|
|
|
Leg, Top Round IMPS/NAMP
349, 349A
|
O
|
O
|
|
X
|
X
|
|
|
|
O
|
O
|
|
|
Leg, Sirloin, Cap Off, Tri-Tip On IMPS/NAMP 352
|
O
|
O
|
|
O
|
O
|
|
|
|
O
|
O
|
|
|
Leg, Boneless, 3 or 4 Parts IMPS/NAMP
363, 363A, 363B
|
O
|
O
|
|
X
|
X
|
|
|
|
O
|
O
|
|
|
Cutlets IMPS/NAMP 1336, 1349A
|
|
X
|
|
|
|
|
|
|
|
O
|
|
|
|
OTHER PORTION CONTROL CUTS
|
|
|
Veal for Stewing/Kabobs IMPS/NAMP
395, 395A
|
X
|
|
|
|
|
|
|
|
X
|
|
|
|
Ground Veal IMPS/NAMP 396
|
|
|
|
|
|
|
|
X
|
|
|
|
|
Veal Cubed Steak IMPS/NAMP 1300, 1301
|
|
X
|
|
|
|
|
|
|
|
|
|
|