Dry-aged veal loin steaks

Dry-aged veal loin steaks

A particularly tender steak

This cut of meat is particularly tender and ideal for grilling and pan-frying. Along with the veal fillet, the loin is the most refined cut of veal. It's ideal for classic dishes as well as for more unusual creations.

Veal loin steaks are cut from the back of the calf, also called the saddle. In beef, this part is called roast beef. The meat is short-fibered, low in fat, very juicy and has a strong flavor.

A highlight in many variations

Our veal loin steaks are aged for several weeks to develop their unique flavor. Prepared on the grill or in a pan, they provide a quick and unforgettable taste experience. Simply sear the steak on both sides for about two minutes at high heat, then place it in the oven or in the indirect zone of the grill at low heat to finish cooking.

To prevent the veal loin steak from becoming tough and dry, it should always be served medium. We recommend an internal temperature of approximately 65-70°C. This is best measured with a meat thermometer or using the pressure method.

Depending on your taste and the dish, the veal steaks can be marinated the day before. However, the flavor of the meat can also be enjoyed simply on its own. We generally recommend seasoning after roasting to prevent the meat from becoming tough and dry.

In contrast to beef steak, veal loin steak is characterized by a milder yet very aromatic flavor. This is primarily due to the meat's low fat content and therefore significantly more tenderness.

Veal loin steak is usually served with a red wine and side dishes of your choice.