• Kalbsrücken Steak
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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.

Veal loin steaks

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:

  1. Prepare the 2-zone grill:
    1. Zone: As high heat as possible
    2nd Zone: Only indirect heat from Zone 1
  2. 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.
  3. Place the steak in the indirect zone and reduce the heat in the hot zone.
  4. Insert a core temperature probe into the steak.
  5. When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
  6. 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:

  1. Preheat the pan without oil for 2-4 minutes at maximum heat and the oven to approx. 120 °C.
  2. 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.
  3. Place the steak in the oven and insert the core temperature probe .
  4. When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
  5. 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
*Our core temperature recommendation for veal loin steaks: 56 °C
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Veal loin steak

Veal loin steak

Kalbsrücken Steaks – mager, zart & Dry Aged mit feinem Aroma
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19,20 €
19,20 €
48,00 € kg
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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.

Veal loin steaks

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:

  1. Prepare the 2-zone grill:
    1. Zone: As high heat as possible
    2nd Zone: Only indirect heat from Zone 1
  2. 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.
  3. Place the steak in the indirect zone and reduce the heat in the hot zone.
  4. Insert a core temperature probe into the steak.
  5. When the desired core temperature is reached, remove the steak from the grill and let it rest for 2-3 minutes.
  6. 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:

  1. Preheat the pan without oil for 2-4 minutes at maximum heat and the oven to approx. 120 °C.
  2. 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.
  3. Place the steak in the oven and insert the core temperature probe .
  4. When the desired core temperature is reached, remove the steak from the oven and let it rest for 2-3 minutes.
  5. 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
*Our core temperature recommendation for veal loin steaks: 56 °C

Frequently Asked Questions

Is it possible to ship meat and sausage in the summer?

Yes, thanks to our innovative, sustainable paper packaging, shipping is possible even on very hot days

How is the goods cooled

If your package contains goods that require refrigeration , they will be cooled using ice packs made of pure water . The package is also insulated with our innovative, sustainable paper packaging .

How are the products packaged?

Almost all products are individually vacuum-packed . Only a few smoked products are simply wrapped.

Do I have to be at home when my package is delivered?

Our shipping service provider, GO! Express, has a delivery authorization to leave packages if no one is at home . While our packaging keeps items cold for up to 48 hours , you should always ensure someone is available to receive the package . It may also be advisable to have your package delivered to your workplace . You can safely keep the package sealed in a cool place until the end of the day. If, despite all these measures, you are not at home, GO! Express will attempt to contact you.

Can I refreeze products that were shipped frozen, even if they are delivered thawed?

Since our sustainable packaging ensures that the cold chain is never interrupted , you can refreeze the products without any worries .

If I order multiple pieces of one item, will I receive them all at once?

If you order multiple pieces of an item, you will, of course, receive the requested number individually packaged in the weight/quantity specified in the shop.