Chilled Milk Fed Veal Tenderloin Steaks, price per kg
The tenderloin is the most tender cut and is full of flavor. From the tenderloin, you can cut medallions or you can roast the tenderloin whole. Pan sear, sauté, grill, broil, roast, or stir fry.
Veal is the meat of calves (young cattle), in contrast to the beef from older cattle. Milk fed Veal can be produced from a calf of either gender and any breed; however, most veal comes from young males of dairy breed because these are surplus to the industry's requirements. Generally, veal is more expensive than beef from older cattle.
Veal has been an important ingredient in Italian and French Cuisine from ancient times. The veal is often in the form of cutlets, such as the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Because veal is lower in fat than many meats, care must be taken in preparation to ensure that it does not become tough.