Dry Aged Veal Loin Steaks
Our succulent loin steaks offer versatility
- The veal equivalent of tender sirloin steaks
- Dry-aged on the bone for 21 days
- Pan fries easily in just 6-9 minutes
Price per kg:
A beautifully tender veal with a sweet beef flavour. Easily pan fry, grill or BBQ and serve, perhaps with your favourite steak-style side dishes.
No one else dry matures veal like this, anywhere in the world! It has been a passionate pet project of mine. In fact, each and every one of these dry aged veal products is personally hand cut by myself, and no one else.
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 medium 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 steaks
3. To Cook
Pan fry the steaks using the guide below:
Medium: 3 - 3½ minutes per side (Internal Temp. 55 - 60ºC)
Well Done: 4 - 4½ minutes per side (Internal Temp. 64 - 70ºC)
Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook. Use a meat thermometer to check the internal temperature of the steak for perfect results.