Rose veal strip steaks are an uncommon treat cut from the loin.
You may recognize this cut as the larger side of a veal porterhouse chop. Perfect for a late-night dinner, these veal steaks offer a succulent, lighter alternative for grilling, broiling, and pan roasting to the heartier beef strip steak.
In beef, strip steaks or striploin is the cut where NY strip steaks come from, but in veal, the striploin can be cut into tender, flavorful steaks.
Milk raised, Rose Veal is not the same as ‘pale veal.’ Its natural rose color comes from a varied, nutritious diet, including being raised on the mother cow and grass, which gives the meat a more robust flavor for two reasons: First, milk gives the meat subtle marbling that infuses the meat with flavor and tenderness that veal is known for. Second, milk-fed veal contains more iron and other minerals which add to the delicious flavor and the animal’s health.
