Rib bones, cut
Thin skirt, deskinned
Veal Cuts Book You will find a selection of veal cuts at this site. The site comprises a digital and interactive meat cuts book which you can search through in two different ways.
SEUROP - uniform classification in the Netherlands In the Dutch meat sector the classification of meat is governed by strict rules. The classification system is based on and complies with the European SEUROP standards. Thanks to the SEUROP classification buyers can tell what type and quality of carcass they can expect. Slaughtered animals are classified by the Central Bureau of Slaughter-stock Services (CBS). CBS inspectors also monitor procedures to ensure that animals are slaughtered properly and the carcasses are weighed correctly. Strict rules and regulations apply. The CBS itself is monitored by the independent Quality Control Classification Commission. This method of working guarantees an independent, nationally uniform and objective classification.SEUROP classification of veal calves The classification system for veal calves is more or less identical to that for adult cattle. Veal calves are classified according to the quality criteria conformation, colour and degree of fattening. Conformation is indicated by the letters S, E, U, R, O, P. In order to determine the degree of conformation, the carcasses are grouped into 15 different classes. These classes form the basis for the classification into the SEUROP classes. In practice the S class is not used for veal calves.Conformation Class E excellent 1 – 3 U very good 4 – 6 R good 7 – 9 O moderate 10 – 12 P poor 13 – 15 The colour of the meat is an important criterion for buyers of veal and therefore forms a specific element in veal calf classification. The colour of the meat can vary from very pale to rose and is indicated by a number. Classes 1 to 10 are reserved for various gradations of white veal, while classes 11 to 13 are for various gradations of rose veal. The degree of fattening is the third classification criterion applied and is also indicated by a number. 1 low 2 light 3 moderate 4 fat 5 very fat The combination of these three criteria produces the final classification.