Dry Aged Veal Flash Fry Steaks

Cut from near the rump for fabulous flavour

Availability: In stock

£25.00
PRICE PER KILO: £26.04
CODE: d2705
 
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Sear for just 30 seconds a side to enjoy delicious dry-aged veal loin.
  • Dry-aged on the bone for 21 days
  • A smaller version of our escalopes
  • Hand cut and tied by our head butcher, Mark
Box Contains:

    • 16 Dry Aged Veal Flash Fry Steaks,in packs of 4, 240g per pack

SERVINGS    
 
8
Frozen at the peak of perfection
-18°C. Keep in original packaging at -18ºC or below. Do not refreeze once defrosted.
Keep in original packaging and thaw slowly in a refrigerator. Once defrosted store between 0-5ºC and use within 24 hours.
For allergens see ingredients in BOLD CAPITALS
N/A

Nutritional values: (Typical per 100g)
Energy: 449 kJ / 106 kcal, Fat: 1.6g, of which saturates: 0.6g, Carbohydrates: 0.0g, of which are sugars: 0.0g, Fibre: 0.0g, Protein: 22.7g, Salt: 0.15g.
Serving Suggestion:

Pan fry

1. Prepare the meat
About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your steaks on a tray in a single layer. This will allow the meat to ‘bloom’ and come to room temperature.

2. Preheat your pan
Make sure your griddle or frying pan is preheated to a high temperature before you start to cook your steaks. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness.
Brush oil directly onto the steak.

3. Cook to your liking
Fry the steaks for approx. 30 seconds per side. Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook.

4. Rest your meat
During resting the juices move evenly through the meat and its full flavour and tenderness develops. Place the steak on a rack, cover loosely with foil and leave in a warm place for up to 3 minutes (e.g. a 60°C oven with the fan turned off).

5. Use a good steak knife to eat and enjoy!

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