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Veal
Backstrap
The Veal Backstrap, also known as the loin, is a premium cut known for its tenderness and mild flavor. Ideal for grilling or roasting, this cut is often served as a whole piece or sliced, making it a favorite for elegant presentations.
Veal Tenderloin
The Veal Tenderloin is the most tender cut of veal, prized for its buttery texture and subtle flavor. Best prepared using dry heat methods like roasting or pan-searing, this cut is often served as a steak or in fine dining dishes, complemented by rich sauces.
Veal Legs
Veal Legs are a versatile cut. They are ideal for slow cooking, braising, or roasting, allowing the meat to become incredibly tender and flavorful.
Veal Chops
Veal Chops are thick, meaty cuts that showcase the tenderness and delicate flavor of veal. They are perfect for grilling or pan-searing, offering a juicy bite. A classic choice for fine dining, veal chops can be served with a variety of sauces and sides.
