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Products · Veal

Halal veal supplier for butchers and trade kitchens

Veal from halal-certified slaughterhouses, as primal cuts or portioned to your specification. Age category, origin and packaging are stated in each offer.

In brief

Primal cuts, escalopes, loin, shank, diced and minced veal.

Labelled with the age category of the animal under EU rules.

The slaughterhouse’s halal certificate is available per lot on request.

What counts as veal in the EU?

Under EU market rules, meat from bovine animals up to eight months old is sold as veal; meat from animals aged eight to twelve months forms a separate category. The label states the age at slaughter.

The categories are set out in Annex VII, Part I of Regulation (EU) No 1308/2013 (EUR-Lex). In Spain, the sales names are “ternera blanca” for animals up to eight months and “ternera” for animals from eight to twelve months. As names differ from country to country, we confirm the category in the specification.

Which veal cuts suit restaurants and hotels?

Escalopes, loin, tenderloin, shank and diced veal are common in trade kitchens. Cut, thickness, portion weight and packaging are agreed with you.

Portioned cuts make the cost per plate easier to calculate. For banquets and events, uniform portion weights can be set in the specification.

How is halal veal labelled?

Veal is bovine meat, so the EU beef labelling rules apply: reference number, countries of birth, rearing and slaughter, and the approval numbers of slaughterhouse and cutting plant.

Legal basis: Regulation (EC) No 1760/2000 (EUR-Lex). Halal status is not part of EU labelling law; it is documented by the slaughterhouse’s halal certificate for the lot, which is available on request.

Last updated: October 2026This page provides general information on the meat trade, halal practice and EU food law. It is not legal, tax or religious advice. The binding information for each lot is given in its offer, on its label and in its accompanying documents.

Halal veal

Cuts & formats

Cut / formatDetails
Primal cutsVacuum-packed loin, topside, rump and other primals.
EscalopesThin slices cut to an agreed thickness and weight.
Shank and osso bucoCross-cut shank for braising.
Diced and minced vealFor stews, fillings and meatballs.
Frozen vealPrimal and portioned cuts frozen for storage and transport.
FAQ

Frequently asked questions

Can veal be supplied frozen?

Yes. Primal and portioned cuts can be supplied frozen. The date of freezing and the durability date are given in the documents.

Can I order quantities for a single restaurant?

Quantities are agreed per order. Please tell us your weekly or monthly requirement in the enquiry.

Who certifies the veal as halal?

The slaughterhouse holds halal certification from a recognised body. The certificate for your lot is provided on request.

Can the colour of the veal be specified?

The colour of veal depends on the age and feeding of the animal. If your customers expect a particular colour range, describe it in the enquiry; we check which lots match and state the details in the offer.

Can veal be supplied as sides or carcasses?

On request, depending on the slaughterhouse. Most trade kitchens buy veal as primal or portioned cuts, which reduces cutting work and waste.

Can veal escalopes be supplied ready to cook?

Yes. Escalopes can be sliced to an agreed thickness and portion weight and, where the plant offers it, flattened or tenderised. These details are set in the specification; see our guide to cuts and specifications.

How thick is osso buco cut?

The slice thickness of cross-cut shank is agreed in the specification, together with portion weight and packaging. Uniform slices help kitchens control cooking time and cost per plate.

At which temperature must chilled veal be delivered?

Like all fresh meat, veal must be kept at no more than 7 °C under Annex III of Regulation (EC) No 853/2004, including during transport. Transport temperature and its recording are agreed per order.

How long does vacuum-packed veal keep?

The use-by date is set by the producer and depends on the cut, the packaging and storage at the right temperature. It is printed on the label and stated in the offer.

Can veal and beef be combined in one delivery?

Yes. Veal and beef can travel in the same chilled or frozen delivery, each product labelled and documented separately with its own reference number and age category.

Further reading
GuidesMeat cuts and specifications for wholesale buyersGuidesHalal meat wholesale: what buyers should checkGuidesMeat storage and shelf life: a guide for trade buyers
ProductsWholesaleAll questions
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Whole carcasses and cuts of lamb, fresh or frozen.

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Minced meat, burgers, kebab meat and marinated cuts.

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Contact

Request an offer

Tell us which species and cuts, fresh or frozen, approximate quantities, the destination and the halal standard you need. We reply personally with questions or a written offer.

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