Dry Aged Veal Rib Steak

Delicate flavour in really generous portions

Availability: In stock

£14.00
PRICE PER KILO: £35.00
CODE: V399
 
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Leaner than a beef rib steak, you get more luscious prime meat, served up on the bone for maximum sweet flavour.
  • Dry-aged on the bone for 21 days
  • Hand cut by our head butcher, Mark
  • Cut from the 5 Bone Rib
Box Contains:

    • 1 Dry Aged Veal Rib Steaks 400g

SERVINGS    
 
1
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)
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-to-oven Roasting

1. Bring the meat to room temperature.
About 30 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. This helps your meat cook more evenly and stay tender and juicy.

2. Preheat your oven & pan & sear.
Preheat oven to 240ºC/ Fan 220ºC / Gas 9.
Once the frying or griddle pan is very hot, add a little olive
oil to the pan, or brush the oil directly onto the meat to avoid
using too much. When you place the meat into the pan you should
hear a sizzle. Sear the meat all over for 4 minutes per side.

3. Cook to your liking.
After searing for the recommended time, gently place your meat
uncovered on a rack in a roasting tin, and put into the preheated oven.
Medium: 5 - 6 minutes (Internal Temp. 55 - 60ºC)
Well done: 7 - 8 minutes (Internal Temp. 64 - 70ºC)
Use a meat thermometer to check the internal temperature of your steak. Be careful not to overcook the meat, as this will make it dry and tough.
We would recommend this steak is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 3 - 5ºC, so the steak is timed to be removed early and allowed to finish cooking as it rests.

4. Resting.
Place the meat on a board or platter, cover loosely with foil and leave in a warm place for up to 10 minutes.


Use a razor-sharp unserrated steak knife and slice thinly across the grain.

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