68 © 2017 2019 NEW ZEALAND PETITE VEAL Extremely tender with a delicate flavor, petite veal (aka suckling veal, bobby veal) offers cut sizes akin to their equivalent lamb cuts, but with the flavor, appearance, lower cost, and texture of veal. • 100% Grass & Mother’s Milk Diet • Pasture Raised • Aged 21 Days Prior to Packing • No Antibiotic or Hormone Growth Promotants • GMOs are Illegal in New Zealand 7-RIB FRENCHED RACKS Approx. 12/16oz, 16/20oz Petite veal racks combine the convenient portioning & prep sizes of lamb racks with the flavor & appearance of veal. They’re also typically available at a lower food cost than lamb. BUTCHER INFORMATION: Cut from the Rib primal. Bone in. Frenched (bones cleaned of surface meat and membranes). COOKING/PLATING TIPS: Because of their small size, petite veal racks can be prepared using the same techniques used for lamb racks. Briefly sear them (crusted or simply seasoned) to develop a flavorful crust before moving them to the oven to roast to your preferred doneness. They can also be sliced into chops for faster searing. MENU TYPE: Medium Price Point. Veal racks can be served in a wide variety of cuisines from many European countries in addition to American, fusion and fine dining. HINDSHANKS Approx. 14/16oz Petite veal hindshanks offer the delicious flavor and luxurious texture (when slow-cooked) of veal shank meat with the convenient serving size of lamb hindshanks. They’re also typically available at a lower food cost than lamb. BUTCHER INFORMATION: Cut from the Leg primal (lower rear leg). Bone in. Squared off on bottom to stand 90° on plate. COOKING/PLATING TIPS: Veal shanks need to be slow-cooked (braised or slow-roasted) in order to become tender. One shank will provide a single serving. MENU TYPE: Low Price Point. Petite veal hindshanks will fit into menus for any cuisine that typically serves veal, such as Italian, German, French, contemporary American & fine dining.