veal back with bone

Bone-in veal loin is one of the finest and most flavorful cuts, combining tenderness with a deep, rich taste. Taken from the veal’s back, it retains the bone to enhance flavor during cooking, giving the dish an exceptional depth.

Features:

• Rich natural flavor thanks to the bone releasing juices during cooking.
• Tender and balanced texture, making it ideal for both quick and slow cooking methods.
• Excellent for marination, as the meat absorbs flavors beautifully while staying juicy.
• Versatile cut that suits grilling, oven roasting, stews, or broths.

Best Cooking Methods:

• Charcoal grilling: Gives it a smoky touch, golden crust, and juicy, tender center.
• Oven cooking: Slow-cooked with herbs and spices for a concentrated flavor and perfect tenderness.
• Stews or casseroles: Used with vegetables and spices to prepare rich and authentic Arabic-style dishes.

Cooking Tip:
Let the veal marinate for several hours, and cook it slowly to allow the bone to release its full flavor into the meat—resulting in a rich, juicy, and flavorful dish.