Foodservice
VEALVeal Plate

Marcho Farms’ consistently tender Premium Veal and Lamb products are designed to provide unmatched quality and exceptional value in today’s retail environment, allowing you to offer the enhanced selection, outstanding flavor and total satisfaction your customers are looking for.


  • LEGS/CUTLETS
    • Veal Leg BHS
      Menu Uses
      • Veal Cutlet
      • Veal Scallopini
      Components
      • Eye and Flat (Bottom)
      • Round Slices 44%
      • Sirloin Hip Slices 19%
      • Sirloin Knuckle Slices 37%
      Veal Leg BHS is the trimmed boneless bottom round, hip and sirloin (knuckle) portions of the veal leg. These portions are trimmed to remove all external fat.
    • Veal Eye Round
      Menu Uses
      • Veal Medallions
      • Veal Cutlets
      • Weinerschnitzel
      Components
      • Eye Round 91%
      • Trimmings 9%
      Veal Eye Round is the single oblong muscle removed from the bottom round. It is trimmed totally free of all fat.
    • Veal Hips Trimmed
      Menu Uses
      • Veal Cutlet
      • Veal Scallopini
      • Weinerschnitzel
      Components
      • Hip Muscles 87%
      • Trimmings 13%
      Veal Hip Trimmed is the single center group of muscles of the top sirloin (tri-tip removed) and they are trimmed completely free of all surface fat.

      Veal Sirloin Hip Cutlet- Hand cut from the hip portion only

    • Veal Top Round, Cap-Off
      Menu Uses
      • Premium Veal Cutlet
      • Premium Veal Scallopini
      • Weinerschnitzel
      Components
      • Top Round, Cap-Off 89%
      • Trimmings 11%
      Veal Top Round Cap-Off is the boneless inside round portion of the veal leg. The top round cap (Gracilis muscle) and side muscle are removed and the top round is trimmed to remove all fat.

      Top Round Cutlet- hand cut from the top round portion only

    • Veal Leg Cutlet
      Menu Uses
      • Veal Cutlets
      • Veal Scallopini
      Components
      • Leg Cutlets 100%
      Veal Leg Cutlets are thinly cut (<1/4” thick) slices of veal produced from various lean whole muscle portions of the veal leg. Cutlets are tenderized (pinned) prior to hand slicing and further tenderized after slicing by pounding.

      Leg Cutlet- Hand-cut from various portions of the leg muscles

  • LOIN
    • Veal Loin Trimmed 0x1
      Menu Uses
      • Veal Chop
      Components
      • 2 – Porterhouse Chops 38%
      • 5 – Reg. Chops 33%
      • Trimmings 27%
      • Bones 2%
      Veal Loin Trimmed 0x1 has the loin flap removed at the outermost edge of the loin eye on the hip end and 1” from the outermost edge of the loin eye on the rack end.
    • Veal Loin Eye 0x0 Silver-On
      Menu Uses
      • Veal Steaks
      • Veal Medallions
      Components
      • Medallions 90%
      • Stew 8%
      • Trimmings 2%
      Veal Loin Eye 0x0 Silver-On has the entire loin flap removed at the outermost edge of the loin eye muscle. All external fat covering is removed down to the silver membrane.
    • Veal Loin Chop
      Menu Uses
      • Veal Loin Chops
      Components
      • 2 – Porterhouse Chops 40%
      • 5 – Reg. Chops 60%
      Veal Loin Chop is produced from a 0x0 veal loin and is cut into the desired portions.
    • Veal Porterhouse Chop
      Menu Uses
      • Porterhouse
      • Veal Chops
      Components
      • Porterhouse Chops 100%
      Veal Porterhouse Loin Chops are produced from the hip end of a 0x0 veal trimmed loin. The tenderloin portion of the chop is defatted and the external fat covering is trimmed to an overall average 1/4” thickness.
  • RACK
    • Veal 6-Bone 4x4 Chop Read
      Menu Uses
      • Veal Chop
      • Veal Milanese
      Components
      • 4 – First-Cut Rib Chops 68%
      • 1 – 5th Rib Chop 8%
      • 1 – 6th Rib Chop 11%
      • Stew 3%
      • Trimmings 10%
      Veal, 6-Bone, 4x4 Chop Ready contains 6 rib bones with all other bones, strap and cap meat removed. The rib bones will not be more than 4“ from the outer edge of the rack eye muscle.
    • Veal Rack Chop (end to end)
      Menu Uses
      • Veal Chop
      • Veal Milanese
      Components
      • 4 – First-Cut Rack Chops 80%
      • 1 – 5th Rib Chop 10%
      • 1 – 6th Rib Chop 10%
      Veal Rack Chop (end to end) is produced from a 6 rib Frenched rack cut end to end and portioned to desired size.
    • Veal Rib 1st Cut Chop
      Menu Uses
      • Premium Veal Rack Chop
      • Premium Veal Milanese
      Components
      • 4 – First-Cut Rack Chops 100%
      Veal Rack Chop 1st Cut is produced from the first four rib chops of a Frenched rack and portioned to the desired size.
    • Veal Rib 5th Chop
      Menu Uses
      • Value Veal Rib Chop
      Components
      • 5th Rib Chop 100%
      Veal Rack 5th Rib Chop is produced from a Frenched veal rack exposing 3” of rib bone in addition to a 1” lip of meat extending from the rib eye muscle and is made from the 5th rib only (counting from the loin end of the rack).
    • 7459373 Veal Rib End Chop
      Menu Uses
      • Value Veal Rib Chop
      Components
      • 1 – End Rack Chop 100%
      Veal Rack End Chop consists of the 6th and/or 7th ribs of a veal rack (counting from the loin end).
  • SHANK
    • Veal Hindshank Block Ready
      Menu Uses
      • Osso Bucco
      Components
      • 2 – Center-Cut Slices 2" 30%
      • 1 – Hindshank Slices 5%
      • By Products 65% (Bone, Trimmings, Stew)
      Veal Hindshank Block Ready is made from the hindshank of the veal hind saddle with the bone ends removed in preparation for slicing into Osso Bucco.
    • Veal Osso Bucco Sliced Hindshank, Center-Cut 2”
      Menu Uses
      • Premium
      • Osso Bucco
      Components
      • Sliced Osso Bucco 100%
      Veal Osso Bucco Sliced Hindshank, Center Cut 2" is produced from the center portion of a veal hindshank and sized to the desired thickness or weight.
    • Veal Foreshin Block Ready
      Menu Uses
      • Value Osso Bucco
      Components
      • Sliced Osso Bucco 35%
      • By Product 65% (Bone, Trimmings, Stew)
      Veal Foreshin Block Ready has the bone ends removed in preparation for slicing into Osso Bucco.
    • Veal Sliced Foreshin for Veal Osso Bucco
      Menu Uses
      • Value Osso Bucco
      Components
      • Sliced Osso Bucco 100%
      Veal Sliced Foreshin for Osso Bucco is produced from a veal foreshin that is sliced to desired thickness through the center bone
  • ASSORTED PRODUCTS & BONES
    • Veal Netted Clod Roast
      Menu Uses
      • Veal Roast
      Components
      • Clod Roast 100%
      Netted Clod Roast is made entirely boneless and the shoulder complex is removed.
    • Veal Stew
      Menu Uses
      • Veal Stew
      Veal Stew is various pieces of whole muscle that has been cut into cubes approximately 1” in all dimensions. The veal stew is approximately 80% visual lean.
    • Veal Cube Steak
      Menu Uses
      • Veal Medallions
      • Veal Parmesan
      Components
      • Leg or Shoulder
      Veal Cube Steaks are slices of veal produced from various lean muscle portions of the veal carcass. Slices are tenderized by “cubing” twice after slicing.
    • Veal Flank Steak
      Menu Uses
      • Veal Flank Steaks
      • Veal Fajitas
      Veal Flank Steak is the tear drop shaped single muscle removed from the carcass area below the loin. It is practically fat free.
    • Veal Hock Bones
      Menu Uses
      • Veal Stock
      • Various Glacés
      Veal Hock Bones are the end portions removed from the hind leg bone and include the attached gambrel tendon.
    • Veal Mixed Bones
      Menu Uses
      • Veal Stock
      • Various Glacés
    • Veal Leg Bones
      Menu Uses
      • Veal Stock
      • Various Glacés
      Veal Leg Bones are the marrow or pipe bones produced from the shoulder and hind saddle leg bones.
    • Veal Leg Knuckle Bones
      Menu Uses
      • Veal Stock
      • Various Glacés
      Veal Leg Knuckle Bone is the hard bone end portions of leg bones including knuckle cap (patella) bones. These bones contain very little marrow.
    • Veal Neck Bones
      Menu Uses
      • Veal Stock
      • Various Glacés
      Veal Neck Bones are produced from the fabrication of bone-in chucks into boneless product and consist of sawed sections of the neck vertebra.

TRAINING

 

 

LAMBLamb Plate

Marcho Farms’ consistently tender Premium Veal and Lamb products are designed to provide unmatched quality and exceptional value in today’s retail environment, allowing you to offer the enhanced selection, outstanding flavor and total satisfaction your customers are looking for.


  • LEGS/CUTLETS
    • Lamb Leg, Trotter Off
      Menu Uses
      • Roasted
      • Leg of Lamb
      Components
      • Leg 90%
      • Hindshank 10%
      Lamb Leg, Trotter Off is the entire bone-in lamb leg including the hindshank. The fat covering is trimmed to an average 1/4” thickness.
    • Lamb Leg Block Ready
      Menu Uses
      • Leg of Lamb
      Components
      • Leg
      Lamb Leg Block Ready is an entire trotter off lamb leg with the flank removed and the cavity cleaned. The leg is trimmed to 1/4” average fat thickness.
    • Lamb Leg BRT (Boneless, Rolled and Tied)
      Menu Uses
      • Roasted
      • Leg of Lamb
      Components
      • Leg
      Lamb Leg BRT is an entire boneless lamb leg with the hindshank removed. The fat covering is trimmed to an average 1/8” thickness and the finished BRT is netted to retain its shape.
    • Lamb Kabobs 2x2 Leg Meat Only
      Menu Uses
      • Lamb Shish Kabob
      Components
      • Kabob Pieces
      Lamb Kabobs 2x2, leg meat only, are produced from lean portions of lamb leg muscle. The kabobs are portioned into 2” cubes and trimmed practically free of fat.
  • LOIN
    • Lamb Loin Block Ready 1x1
      Menu Uses
      • Lamb Chops
      Components
      • 6-8 Loin Chops
      • Trimmings
      Lamb Loin Block Ready 1x1 is produced from a loin that has the flank removed at a point 1” beyond the outer most edge of the loin eye muscle. It is trimmed to an average 1/8” fat thickness.
    • Lamb Loin Boneless Eye 1x1
      Menu Uses
      • Lamb Steak
      • Lamb Medallions
      Components
      • Loin Eye
      Lamb Loin Eye Boneless 1x1 is produced from a lamb loin that has the flank removed at a point 1” beyond the outer most edge of the loin eye muscle. It is made entirely boneless and is trimmed to an average 1/4” fat thickness.
    • Lamb Loin Chop 2 oz.
      Menu Uses
      • Lamb Chops
      Components
      • Loin Chops
      Lamb Loin Chop 4 oz. is produced from a trimmed loin. The tail is completely removed to the extreme end of the loin eye muscle. The fat over the loin is removed to the silver tissue and all other external fat is trimmed to 1/4”. The individual chop is sized to 4 oz.
  • RACK
    • Lamb Racks Split, Chined
      Menu Uses
      • Rack Chops
      Components
      • 8 Rack Chops
      • 1 Chine Bone
      • Cap Meat
      Lamb Rack Split, Chined is prepared from the lamb rack. The rack is split and the chine bone is removed. The rack and chine bone are vacuum packed together.
    • Lamb Rack Frenched Cap-On
      Menu Uses
      • Frenched Rack Chops
      Components
      • 8 Frenched Rack Chops
      • Cap Meat
      Lamb Rack Frenched Cap-On is produced from a Split Lamb Rack, 4x4, that is Frenched to expose 3” of each rib bone and leaving a lip of meat that is 1” from the outer most edge of the rib eye.
    • Lamb Rack Frenched Cap-Off
      Menu Uses
      • Frenched Rack Chops
      Components
      • 8 Frenched Rack Chops
      Lamb Rack Frenched Cap-Off is produced from a Split Lamb Rack, 4x4, that is Frenched to expose 3” of each rib bone and leaving a lip of meat that is 1” from the outer most edge of the rack eye. The external muscle complex or cap is removed.
  • SHANK
    • Lamb Hindshank, Heel on
      Menu Uses
      • Lamb Shank
      • Braised Lamb Shank
      Components
      • Hindshank
      • Bones
      • Trimmings
      Lamb Hindshank Heel-On is produced from the lamb leg and contains the hindshank less the hock bone with a portion of the leg heel muscle attached.
    • Lamb Foreshank
      Menu Uses
      • Lamb Shank
      • Braised Lamb Shank
      Components
      • Foreshank
      Lamb Foreshank is produced from the lamb chuck which consists of the whole foreshank as it is removed from the carcass without the Seder bone.
  • OTHER PRODUCTS, BONES
    • Stew Meat
      Menu Uses
      • Lamb Stew
      Components
      • Stew Meat
      Lamb Stew Meat is various pieces of whole muscles that have been cut into cubes approximately 1” to 2 1/2” in either dimension. The lamb stew meat is approximately 85% visual lean.
    • Rib Denver Style
      Menu Uses
      • BBQ Lamb Ribs
      Components
      • Ribs
      Lamb Rib Denver Style is produced from the lamb breast. It contains up to 8 rib bones and is not less than 3” wide at its narrowest point. The external fat covering and underlying muscle are removed. The Denver Rib is trimmed to expose at least 75% visual lean.

TRAINING