-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut, Veal, Leg, Cutlet Chops (Scallopini/ Wiener Schnitzel) Ends, Boneless, 4 Oz: 5 Each, 5 Pound Box, 100 Count per 25 Pounds @ Average $7.56 per Pound ~ $189.00
- *** Average Price per Pound Reduced from $8.94 to $7.56 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Skillet- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes & Cook Veal Wiener Schnitzel Leg Cutlets 3 – 6 Minutes
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover Veal Cutlets with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Veal Scallopini Thinly Sliced Cuts at 45° Angle for Incredible Juiciness
$189.00$223.50
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut, Veal, Leg, Cutlet Chops (Scallopini/ Wiener Schnitzel) Ends, Boneless, 4 Oz: 4 Each, 5 Pound Box, 80 Count per 20 Pounds @ Average $7.75 per Pound ~ $155.00
- *** Average Price per Pound Reduced from $8.94 to $7.75 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Skillet- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes & Cook Veal Leg Cutlets 3 – 6 Minutes
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Veal Wiener Schnitzels Ends at 45° Angle for Incredible Juiciness
$155.00$178.80
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut, Veal, Leg, Cutlet Chops (Scallopini/ Wiener Schnitzel), Ends, Boneless, 4 Oz: 3 Each, 5 Pound Box, 60 Count per 15 Pounds @ Average $8.00 per Pound ~ $120.00
- *** Average Price per Pound Reduced from $8.94 to $8.00 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Skillet- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes & Cook Veal Wiener Schnitzel 3 – 6 Minutes per Side
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover Veal Cutlets with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Veal Leg Scallopini End Chops at 45° Angle for Incredible Juiciness
$120.00$134.10
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Leg Primal Cut: Veal, Breaded, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), 4 Oz, Boneless: 5 Each, 5 Pound Box (100 Count per 25 Pounds) @ Average $13.60 per Pound ~ $340.00
- *** Average Price per Pound Reduced from $16.00 to $13.60 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Oven- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes, Pre-Heat Oven to 200° F, & Increase to 350° F
- Bake Breaded Veal Wiener Schnitzel 10 – 12 Minutes per Side & Slice Center for Doneness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Breaded Veal Thin Leg Cutlets at 45° Angle for Incredible Juiciness
- Add Lemon Slices and/ or Pommes Frites (French Fries)
$340.00$400.00
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Leg Primal Cut: Veal, Breaded, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), 4 Oz, Boneless: 4 Each, 5 Pound Box (80 Count per 20 Pounds) @ Average $14.05 per Pound ~ $281.00
- *** Average Price per Pound Reduced from $16.00 to $14.05 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Oven- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes, Pre-Heat Oven to 200° F, & Increase to 350° F
- Bake Breaded Scallopini 10 – 12 Minutes per Side & Slice Center for Doneness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Breaded Thinly Sliced Leg Cutlets at 45° Angle for Incredible Juiciness
- Add Lemon Slices and/ or Pommes Frites (French Fries)
$281.00$320.00
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- $$ QUALIFIES FOR 30% DISCOUNT WHEN ANOTHER $200+ COMBO PACK PURCHASED $$
- *** Special Order ***: Frozen, Leg Primal Cut: Veal, Breaded, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), 4 Oz, Boneless: 3 Each, 5 Pound Box (60 Count per 15 Pounds) @ Average $14.40 per Pound ~ $216.00
- *** Average Price per Pound Reduced from $16.00 to $14.40 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Oven- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes, Pre-Heat Oven to 200° F, & Increase to 350° F
- Bake Breaded Veal Scallopini 10 – 12 Minutes per Side & Slice Center for Doneness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Veal Wiener Schnitzel Leg Cutlets at 45° Angle for Incredible Juiciness
- Add Lemon Slices and/ or Pommes Frites (French Fries)
$216.00$240.00
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut: Veal, Breaded, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), 4 Oz, Boneless: 2 Each, 5 Pound Box (40 Count per 10 Pounds) @ Average $14.70 per Pound ~ $147.00
- *** Average Price per Pound Reduced from $16.00 to $14.70 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Oven- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes, Pre-Heat Oven to 200° F, & Increase to 350° F
- Bake Breaded Veal Wiener Schnitzel 10 – 12 Minutes per Side & Slice Center for Doneness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Veal Scallopini Thin Leg Cutlets at 45° Angle for Incredible Juiciness
- Add Lemon Slices and/ or Pommes Frites (French Fries)
$147.00$160.00
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut: Veal, Breaded, Scallopini/ Wiener Schnitzel (Thinly Sliced Veal Cutlet), 4 Oz, Boneless: 20 Count per 5 Pound Box @ Average $15.00 per Pound ~ $75.00
- *** Average Price per Pound Reduced from $16.00 to $15.00 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Oven- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS EXTREMELY LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes, Pre-Heat Oven to 200° F, & Increase Heat to 350° F
- Bake Breaded Wiener Schnitzel 10 – 12 Minutes per Side, Slice Center for Doneness
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Breaded Veal Scallopini Cutlets at 45° Angle for Incredible Juiciness
- Add Lemon Slices and/ or Pommes Frites (French Fries)
$75.00$80.00
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS OF $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut, Veal, Leg, Cutlet Chop (Scallopini/ Wiener Schnitzel) Ends, Boneless, 4 Oz: 2 Each, 5 Pound Pack, 40 Count per 10 Pounds @ Average $8.20 per Pound ~ $82.00
- *** Average Price per Pound Reduced from $8.94 to $8.20 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Skillet- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes & Cook Veal Wiener Schnitzel 3 – 6 Minutes per Side
- Heat to an Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Veal Scallopini Cutlets at 45° Angle for Incredible Juiciness
$82.00$89.40
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut: Veal, Bottom/ Hip/ Sirloin (BHS) 3 Piece Cut, Boneless, USA: 5 Each, 5 Pound Box (25 Pounds) @ Average $7.64 per Pound ~ $191.00:
- *** Average Price per Pound Reduced from $9.01 to $7.64 ***
- Due to the Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Skillet- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes & Sear Assorted Veal BHS Leg Cuts 6 Minutes Each Side
- Heat to Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover Veal Chops with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Leg Bottom/ Hip/ Sirloin Chops at 45° Angle for Incredible Juiciness
$191.00$225.25
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut: Veal, Bottom/ Hip/ Sirloin (BHS) 3 Piece Cut, Boneless, USA: 4 Each, 5 Pound Box (20 Pounds) @ $7.80 per Pound ~ $156.00:
- *** Average Price per Pound Reduced from $9.01 to $7.80 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Skillet- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes & Sear Assorted Veal BHS Leg Cuts 6 Minutes Each Side
- Heat to Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover Veal Chops with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Leg Bottom/ Hip/ Sirloin Chops at 45° Angle for Incredible Juiciness
$156.00$180.20
-
- **** SPECTACULAR SUMMER COOKOUT COMBO PACKAGE ****
- $$$ BUY 2 COMBO PACKS $200 OR MORE, 30% DISCOUNT FROM STICKER PRICE $$$
- *** Special Order ***: Frozen, Leg Primal Cut: Veal, Bottom/ Hip/ Sirloin (BHS) 3 Piece Cut, Boneless, USA: 3 Each, 5 Pound Box (15 Pounds) @ $8.00 per Pound ~ $120.00:
- *** Average Price per Pound Reduced from $9.01 to $8.00 ***
- Due to Young Age of the Calf, the Provided Meat is Extremely Tender & More Expensive
- Use or Keep Cry-O-Vac Bag Frozen at -4° F or Below
- Cooking Method: Skillet- Dry Heat & Cooking Instructions:
- Thaw in Refrigerator from 34° F – 40° F Overnight on a Plate to Avoid Possible Leakage
- *** DO NOT OVERCOOK ***
- *** VEAL IS LEAN, DO NOT TRIM FAT ***
- Room Temperature 30 Minutes & Sear Assorted Veal BHS Leg Cuts 6 Minutes Each Side
- Heat to Internal Temperature of 145° F, Medium Rare or Longer for Desired Doneness
- Cover Veal Chops with Foil & Rest 5 Minutes before Serving for Tenderness Enjoyment
- Remove Foil & Cut Leg Bottom/ Hip/ Sirloin Chops at 45° Angle for Incredible Juiciness
$120.00$135.15
