Veal entrecote roast
Veal entrecote roast
Veal Loin Roast
The veal loin roast comes from the loin section of the calf. The meat has a fine grain and a light, natural flavour. Thanks to its even fat distribution, it stays tender and full of character during cooking. A cut that’s ideal for gentle preparation and consistently delivers excellent results.
What is veal loin roast?
The loin roast comes from the same cut as veal entrecôte. This part of the calf is used very little, which keeps the meat tender. The roast can be cooked whole or sliced after cooking. Whether prepared in the oven, pan, or on the grill, the loin roast remains beautifully tender and retains its natural flavour. Often, just a little butter and salt are all you need.
Order veal loin roast online?
You can easily order veal loin roast online at The Butchery. Our butchers carefully cut each piece and pay close attention to the right balance of meat and fat. Order in the morning and receive it the same evening in the Netherlands and Belgium. Prefer a different delivery moment? That’s easy to arrange. The meat is vacuum-sealed and delivered flash-frozen to preserve quality until preparation.
An entrecote or ribeye roast is a festive roasting joint that you can prepare in various ways. Below you will find a handy guideline. Scroll through and choose your cooking method!
Preparing Veal entrecote roast or ribeye roast low and slow (sear & cook through)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the refrigerator 5 hours in advance to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Fry or grill the meat all over in a large pan with butter or on the grill until fully browned and any fat cap is nice and crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these types of meat at all times. Use the temperatures in the schedule.
Rest: let the meat rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C
Medium rare 54C
Medium 57C
Pink/Well done 62C
Allow for a total cooking time of 2 hours
Reverse sear Veal entrecote roast or ribeye roast
(cook & finish on the grill)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the refrigerator 5 hours in advance to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures listed below. The final 2 degrees will be reached while finishing on the grill.
Grill or fry the meat all over until brown and crunchy, until the desired core temperature has been reached.
Measure the core temperature of these types of meat at all times. Use the temperatures in the schedule.
Rest: let the meat rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
-Rare 52C (beef, veal)
-Medium rare 54C (beef, veal)
-Medium 57C (beef, lamb, veal)
-Pink/well done 62C (lamb)
Allow for a total cooking time of 3 hours.
Preparing Veal entrecote roast or ribeye roast sous vide
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the refrigerator 5 hours in advance to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-pack them again if you wish. But normally the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown; you can also use a blowtorch, as finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, let the steak rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
Sous vide stick setting for beef roulade
Rare: 52C in 3 hours
Medium/Rare: 54C in 3 hours
Medium: 57C in 3 hours
Ingredients
kalfsvleesNutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 426 |
| Energie (kcal) | 102 |
| Vet (g) | 1.8 |
| Verzadigd vet (g) | 0.9 |
| Koolhydraten (g) | 0.0 |
| Suikers (g) | 0.0 |
| Vezels (g) | 0.0 |
| Eiwitten (g) | 21.4 |
| Zout (g) | 0.15 |
Veal entrecote roast
+ Flavour enhancers
+ 4,99 |
100 gram herb butter Cafe de Paris
+ 5,99 |
200 ml Meat Jus with Thyme
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
100 gram Butchery's steak seasoning
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 39,99 |
10x Argentinian Red Shrimp Skewers [80 grams each]
+ 4,99 |
200 gram black pepper sauce
+ 5,99 |
4x creamy cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Delivery on Monday or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
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