The utmost in tender, delicate veal. These veal slices are a velvety smooth and cut to 3 ounces, perfect for scaloppini. And to make sure these veal cutlets get the royal treatment, we slice them by hand to ensure they are cut against the grain, guaranteeing each bite to be melt-in-your-mouth delicious.
2 (3oz) slices per vacuum sealed package
Wet Aged
Seasoning packet included
Cooking Veal Slices
Similar to cooking beef steaks, the best cooking method for this steak is direct high heat. A rare or medium rare steak is recommended for optimal flavor.
Coat your grill or pan with non-stick kitchen spray to prevent sticking.
Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.
Please click below for more cooking directions:
Grilling Directions
Broiling Directions
All Veal Recipes
Edward Scavuzzo, President