Veal Steak 500g (Min. 4 pieces)

Premium Milk-Fed Veal Steak

The "White Meat" of the beef world. Our Veal Steaks are typically cut from the loin or the backstrap, offering an elegance and tenderness that is unmatched by mature beef. Because it is milk-fed, the meat is a pale, rosy pink with a mild, delicate flavor profile. It lacks the heavy marbling of a Wagyu but compensates with a fine-grained texture that is incredibly supple—making it the perfect choice for a refined, light, yet high-protein meal.

The Butcher’s Tip: The "Butter-Baste" Method

Because veal is naturally very lean, it doesn't have the fat "safety net" that a Scotch Fillet has. If you cook it like a regular steak, it can dry out. The secret is to introduce moisture and flavor through basting.

The Heat: Use a heavy skillet on medium-high heat. You want a sear, but not the "scorched earth" heat used for a thick ribeye.

The Timing: Cook for 3–4 minutes per side for a perfect medium-rare.

The Baste: In the final 2 minutes, add a generous knob of butter, a smashed garlic clove, and a sprig of thyme to the pan. Use a spoon to continuously pour that foaming, nut-brown butter over the steak.

The Goal: This creates a delicate, golden-brown crust and ensures the lean interior stays buttery and soft.