Veal loin steaks
These Black Forest veal loin steaks are ideal for pan-frying or grilling. 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 veal loin steaks
Veal loin steaks are cut on both sides of the spine and are particularly lean. The loin has very little connective tissue , making it ideal for quick frying. These steaks are also ideal for a healthy diet, for example, for athletes.
Raising our calves
When you buy veal loin steaks from us, you're always getting meat from our own herd or from regional partners. All farms are located in the Black Forest. Our philosophy is: If the animals are well, so are the people. The animals are raised exclusively on our own farm feed, and short transport routes of no more than 60 km and stress-free slaughter guarantee the highest quality and protect the environment.
How to prepare veal steaks on the grill – in 6 steps
Important: The grill should have a lid, regardless of the fuel.
Preparation:
- Prepare the 2-zone grill:
1. Zone: As high heat as possible
2nd Zone: Only indirect heat from Zone 1 - Remove the steak from the refrigerator, season with salt, and after 2-3 minutes place it in the hot zone. Sear on all sides until browned.
- Place the steak in the indirect zone and reduce the heat in the hot zone.
- Insert a core temperature probe into the steak.
- When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook veal steaks in a pan – in 5 steps
Use a heavy, solid pan for best results.
Preparation:
- Preheat the pan without oil for 2-4 minutes at maximum heat and the oven to approx. 120 °C.
- Remove the steak from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Place the steak in the oven and insert the core temperature probe .
- When the desired core temperature is reached, remove the steak 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 veal loin steak
A digital probe thermometer helps cook your steak perfectly. Insert the probe into the center of the meat.
Tip: Measure the required depth by placing the probe against the steak and marking the spot.
Veal loin steak core temperature
The optimal core temperature is a matter of taste. Here's a table for guidance; our recommendation for veal loin steaks 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 ViehbestandVeal loin steak
Veal loin steak
Kalbsrücken Steaks – mager, zart & Dry Aged mit feinem AromaRegular price
19,20 €
Sale price
19,20 €
Regular price
Unit price
48,00 €
per
kg
Tax included.
Shipping calculated at checkout.
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Veal loin steaks
These Black Forest veal loin steaks are ideal for pan-frying or grilling. 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 veal loin steaks
Veal loin steaks are cut on both sides of the spine and are particularly lean. The loin has very little connective tissue , making it ideal for quick frying. These steaks are also ideal for a healthy diet, for example, for athletes.
Raising our calves
When you buy veal loin steaks from us, you're always getting meat from our own herd or from regional partners. All farms are located in the Black Forest. Our philosophy is: If the animals are well, so are the people. The animals are raised exclusively on our own farm feed, and short transport routes of no more than 60 km and stress-free slaughter guarantee the highest quality and protect the environment.
How to prepare veal steaks on the grill – in 6 steps
Important: The grill should have a lid, regardless of the fuel.
Preparation:
- Prepare the 2-zone grill:
1. Zone: As high heat as possible
2nd Zone: Only indirect heat from Zone 1 - Remove the steak from the refrigerator, season with salt, and after 2-3 minutes place it in the hot zone. Sear on all sides until browned.
- Place the steak in the indirect zone and reduce the heat in the hot zone.
- Insert a core temperature probe into the steak.
- When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook veal steaks in a pan – in 5 steps
Use a heavy, solid pan for best results.
Preparation:
- Preheat the pan without oil for 2-4 minutes at maximum heat and the oven to approx. 120 °C.
- Remove the steak from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Place the steak in the oven and insert the core temperature probe .
- When the desired core temperature is reached, remove the steak 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 veal loin steak
A digital probe thermometer helps cook your steak perfectly. Insert the probe into the center of the meat.
Tip: Measure the required depth by placing the probe against the steak and marking the spot.
Veal loin steak core temperature
The optimal core temperature is a matter of taste. Here's a table for guidance; our recommendation for veal loin steaks 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 |
