Veal eye round
Veal eye round
Veal roast
The veal roast comes from the top round of the calf. The meat has a firm texture and stays intact during cooking. A classic cut that is often used for roasts or stews.
What is a veal roast?
The roast is located in the top round, close to the hip. It is an even cut without tendons or fat. During cooking, it slowly becomes tender and retains its shape. The veal roast can be roasted whole or sliced after cooking.
Want to order veal roast online?
Ordering is easy. Place your order before 11 a.m. and you will receive it the same evening (in the Netherlands and Belgium). You choose the time of delivery. The veal roast is flash frozen and vacuum packed, so that the quality is preserved until the moment of preparation.
Veal eye round is a beautiful, classic roast that you can prepare in various ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!
Preparing Veal eye round 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 fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until it is nicely browned all over and any fat cap is deliciously 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: leave the meat to 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 eye round (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 fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures stated below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until browned 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: leave the meat to 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 1 hour.
Preparing Veal eye round 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 fridge 5 hours beforehand 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 desired. Normally, however, 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. Finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, leave the steak to 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 Veal eye round
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 eye round
This veal roast is a cut of meat from the top round with a firm texture and mild flavor. Suitable for roasting or slow cooking in the oven.
+ Flavour enhancers
+ 4,99 |
100 gram Steakbutter Bernaise
+ 5,99 |
200 ml Meat Jus with Black Garlic
+ 4,99 |
200 gram black pepper sauce
+ 3,99 |
100 gram Butchery's seasalt flakes
+ 10,50 |
354 gram Croix Valley Original Steak Sauce & Marinade
+ Create a Surf & Turf
+ 49,99 |
800 grams Black Tiger Prawns XXL [2-4 pieces]
+ 4,99 |
200 gram wild mushroom sauce
+ 5,99 |
4x Broccoli cream cheese gratin tart [100 grams each]
+ 9,99 |
8x Haricots verts wrapped in Livar bacon
- Next day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
This veal roast is a cut of meat from the top round with a firm texture and mild flavor. Suitable for roasting or slow cooking in the oven.
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Product Information
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Preparation
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Voedingswaarde
Veal roast
The veal roast comes from the top round of the calf. The meat has a firm texture and stays intact during cooking. A classic cut that is often used for roasts or stews.
What is a veal roast?
The roast is located in the top round, close to the hip. It is an even cut without tendons or fat. During cooking, it slowly becomes tender and retains its shape. The veal roast can be roasted whole or sliced after cooking.
Want to order veal roast online?
Ordering is easy. Place your order before 11 a.m. and you will receive it the same evening (in the Netherlands and Belgium). You choose the time of delivery. The veal roast is flash frozen and vacuum packed, so that the quality is preserved until the moment of preparation.
Veal eye round is a beautiful, classic roast that you can prepare in various ways. Below you will find a handy guide. Scroll through and choose your preferred cooking method!
Preparing Veal eye round 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 fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven to 120C for an even cook and the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until it is nicely browned all over and any fat cap is deliciously 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: leave the meat to 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 eye round (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 fridge 5 hours beforehand to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat to 2 degrees below the core temperatures stated below. The final 2 degrees will be reached while finishing on the grill.
Grill or sear the meat all over until browned 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: leave the meat to 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 1 hour.
Preparing Veal eye round 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 fridge 5 hours beforehand 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 desired. Normally, however, 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. Finishing on the grill or with a blowtorch will not raise the temperature any further.
Rest, leave the steak to 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 Veal eye round
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 |