Whole piece of veal loin
Black Forest veal loin is ideal for quick roasting or low-temperature cooking. The cut comes from the back of the calf. By rearing and slaughtering the animals ourselves, we guarantee species-appropriate animal husbandry and the highest quality meat.
The characteristics of the veal loin
The veal loin runs along both sides of the spine. It has little connective tissue and, except for a light layer of fat, is lean . This makes it ideal for a healthy diet and particularly suitable for athletes.
Raising our calves
When you buy veal loin steaks from us, you'll always receive meat from our own herd or from our partners. All of them are based in the Black Forest. The animals are raised exclusively on our own farm's feed.
Our philosophy is: If the animal is well, the people are well. Through short transport routes of no more than 60 km and stress-free slaughter directly in our butcher shop, we guarantee the highest quality while also protecting the environment.
How to prepare a whole loin of veal on the grill – in 6 steps
Important: The grill should have a lid, regardless of whether it is operated with coal, gas or electricity.
Preparation:
- Prepare the 2-zone grill:
1. Zone: As high heat as possible
2nd Zone: Only indirect heat from Zone 1 - Remove the meat from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Sear on all sides until a roasted aroma develops.
- Place the piece in the indirect zone and reduce the heat of the hot zone as much as possible.
- Insert a core temperature probe into the meat.
- When the desired core temperature is reached, remove the meat from the grill and let it rest for 2-3 minutes.
- Carve the meat across the grain and serve on warmed plates.
How to prepare a whole loin of veal in the oven – in 5 steps
This method differs only slightly from grilling. Use a heavy, solid pan for optimal results.
Preparation:
- Preheat the pan without oil for 2-4 minutes at maximum heat and the oven to approx. 120 °C.
- Remove the meat from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the meat on all sides.
- Place the meat in the oven and insert the core temperature probe .
- When the desired core temperature is reached, remove the meat from the oven and let it rest for 2-3 minutes.
- Slice lengthwise along the grain and serve on warmed plates.
Measuring core temperature on the veal loin
A digital probe thermometer helps you cook meat perfectly. Insert the probe into the center of the meat.
Tip: Measure the required depth by placing the probe against the meat and marking the spot.
Veal loin core temperature
The optimal core temperature is a matter of taste. Here's a table for guidance; our recommendation for veal loin is highlighted in bold.
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration, but still strongly reddish | 52-56 °C |
| medium | Clearly visible color change, but still a shade of red | 56-60 °C |
| Well Done / Through | Almost completely recolored | 60-64 °C |
Aus eigenem & Partner ViehbestandWhole piece of veal loin
Whole piece of veal loin
Lean loin with a tender texture, ideal for quick frying or slow cooking
Regular price
45,99 €
Sale price
45,99 €
Regular price
Unit price
45,99 €
per
kg
Tax included.
Shipping calculated at checkout.
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Whole piece of veal loin
Black Forest veal loin is ideal for quick roasting or low-temperature cooking. The cut comes from the back of the calf. By rearing and slaughtering the animals ourselves, we guarantee species-appropriate animal husbandry and the highest quality meat.
The characteristics of the veal loin
The veal loin runs along both sides of the spine. It has little connective tissue and, except for a light layer of fat, is lean . This makes it ideal for a healthy diet and particularly suitable for athletes.
Raising our calves
When you buy veal loin steaks from us, you'll always receive meat from our own herd or from our partners. All of them are based in the Black Forest. The animals are raised exclusively on our own farm's feed.
Our philosophy is: If the animal is well, the people are well. Through short transport routes of no more than 60 km and stress-free slaughter directly in our butcher shop, we guarantee the highest quality while also protecting the environment.
How to prepare a whole loin of veal on the grill – in 6 steps
Important: The grill should have a lid, regardless of whether it is operated with coal, gas or electricity.
Preparation:
- Prepare the 2-zone grill:
1. Zone: As high heat as possible
2nd Zone: Only indirect heat from Zone 1 - Remove the meat from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Sear on all sides until a roasted aroma develops.
- Place the piece in the indirect zone and reduce the heat of the hot zone as much as possible.
- Insert a core temperature probe into the meat.
- When the desired core temperature is reached, remove the meat from the grill and let it rest for 2-3 minutes.
- Carve the meat across the grain and serve on warmed plates.
How to prepare a whole loin of veal in the oven – in 5 steps
This method differs only slightly from grilling. Use a heavy, solid pan for optimal results.
Preparation:
- Preheat the pan without oil for 2-4 minutes at maximum heat and the oven to approx. 120 °C.
- Remove the meat from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the meat on all sides.
- Place the meat in the oven and insert the core temperature probe .
- When the desired core temperature is reached, remove the meat from the oven and let it rest for 2-3 minutes.
- Slice lengthwise along the grain and serve on warmed plates.
Measuring core temperature on the veal loin
A digital probe thermometer helps you cook meat perfectly. Insert the probe into the center of the meat.
Tip: Measure the required depth by placing the probe against the meat and marking the spot.
Veal loin core temperature
The optimal core temperature is a matter of taste. Here's a table for guidance; our recommendation for veal loin is highlighted in bold.
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration, but still strongly reddish | 52-56 °C |
| medium | Clearly visible color change, but still a shade of red | 56-60 °C |
| Well Done / Through | Almost completely recolored | 60-64 °C |
