Title
Veal Steak (Top Round / Scallopini)
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Veal Steaks (Scallopini) (Avg Weight 0.8 - 1.0 lb pk)
The "White Gold" — Delicate, Milky, and Tender. This is the protein of pure elegance. Our veal is milk-fed, ensuring the meat remains pale pink, incredibly fine-grained, and mild in flavor. Unlike "rose veal" or older calf meat which can be grainier and redder, this is the true high-end standard used by classic European chefs. Because the muscle has done very little work, it possesses a natural tenderness that requires barely any cooking time. It offers a subtle, sweet richness that acts as the perfect canvas for bright, acidic sauces or rich, creamy mushroom reductions.
Why It’s a Staple: It is the foundation of the "Continental Classics." Whether you are craving a crispy Wiener Schnitzel, a zesty Veal Piccata with capers, or a savory Veal Marsala, this is the cut you need. It cooks in minutes, making it a sophisticated option for a quick weeknight dinner that feels like a restaurant meal.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Veal Cutlets (Top Round / Scallopini)
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Source: North Georgia Meat Company
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Diet: Milk-Fed
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Portion Size: Avg 0.8 - 1.0 lb Pack
💡 The Chef’s Method: Pound it thin, cook it fast.
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The Prep: Place the veal steaks between two sheets of plastic wrap. Using a meat mallet or a heavy pan, gently pound them until they are uniformly thin (about 1/4 inch). This tenderizes the fibers further and ensures even cooking.
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The Pan: Stainless steel is best for creating a "fond" (brown bits) for your sauce. Get the butter or oil frothing hot.
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The Cook: If breading, fry until golden (2 mins per side). If searing naked for Piccata, dredge lightly in flour and sear for just 60-90 seconds per side.
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The Danger: Do not overcook. Veal is lean and delicate; if you cook it too long, it will dry out and become chewy.
-
Target Temp: Medium (145°F), though usually determined by the color of the crust and texture since the cut is so thin.
Standing Stone Veal Steaks (Scallopini) (Avg Weight 0.8 - 1.0 lb pk)
The "White Gold" — Delicate, Milky, and Tender. This is the protein of pure elegance. Our veal is milk-fed, ensuring the meat remains pale pink, incredibly fine-grained, and mild in flavor. Unlike "rose veal" or older calf meat which can be grainier and redder, this is the true high-end standard used by classic European chefs. Because the muscle has done very little work, it possesses a natural tenderness that requires barely any cooking time. It offers a subtle, sweet richness that acts as the perfect canvas for bright, acidic sauces or rich, creamy mushroom reductions.
Why It’s a Staple: It is the foundation of the "Continental Classics." Whether you are craving a crispy Wiener Schnitzel, a zesty Veal Piccata with capers, or a savory Veal Marsala, this is the cut you need. It cooks in minutes, making it a sophisticated option for a quick weeknight dinner that feels like a restaurant meal.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Veal Cutlets (Top Round / Scallopini)
-
Source: North Georgia Meat Company
-
Diet: Milk-Fed
-
Portion Size: Avg 0.8 - 1.0 lb Pack
💡 The Chef’s Method: Pound it thin, cook it fast.
-
The Prep: Place the veal steaks between two sheets of plastic wrap. Using a meat mallet or a heavy pan, gently pound them until they are uniformly thin (about 1/4 inch). This tenderizes the fibers further and ensures even cooking.
-
The Pan: Stainless steel is best for creating a "fond" (brown bits) for your sauce. Get the butter or oil frothing hot.
-
The Cook: If breading, fry until golden (2 mins per side). If searing naked for Piccata, dredge lightly in flour and sear for just 60-90 seconds per side.
-
The Danger: Do not overcook. Veal is lean and delicate; if you cook it too long, it will dry out and become chewy.
-
Target Temp: Medium (145°F), though usually determined by the color of the crust and texture since the cut is so thin.