category: food/groceries: meat: veal

Veal loin, de.: Kalbsrücken, Rücken, Kalbslende, Lende, fr.: selle de veau

Veal loin is a cut from the hindquarter of veal. It corresponds to the sirloin part in beef. The deboned muscle meat of veal loin is very lean. 100 grams of trimmed meat have only 1.4 grams of fat on average.

The tender meat of veal loin is excellently suited for fast frying. It is cut into escalopes or steaks, with or without fatty border. Bought whole veal loin may be prepared as a roast. Veal roast is best if it is not cooked until they are well done. Instead is should be slightly pink when it is cut.