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Profit With Veal
Veal is an item that frequently appears on upscale menus, but many chefs may be
surprised to find that they can afford to offer veal.
Here's why:
-
Veal's upscale image commands a higher price point.
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Veal's smaller portion size delivers more profits per order than other meat
dishes.
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Chefs can further enhance their profits by using less expensive cuts of veal
from the chuck or breast.
| Veal
Cuts to Fit Any Menu
|
| Cost Level |
Product Name |
IMPS/NAMP
Number |
Suggested Portion Weight
Range (in ounces) |
| Value |
| |
Veal Breast |
313 |
10-15
|
|
|
Cubed Steak
|
1300 |
3-6 |
|
|
Veal for Stew |
395 |
as specified
|
|
|
Ground Veal Patties
|
1396A
|
3-6 |
| Moderate
|
|
|
Osso Buco
|
1337 |
10-16
|
| Premium |
| |
Rib Chops |
1306
|
8 - 12 |
| |
Rib Chops, Frenched |
1306E |
8-12
|
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