Veal's striploin is prepared from the shortloin that sits between the leg and rack.It consists of the entire eye muscle or whole loin,that lies along the spine. A muscle least used for movement, eye of loin is as tender as the tenderloin.
The quoted price is per 1kg
The prices of all weighted items are subject to change at the time of weighting
Best way to cook
Stir-fry: Meat strips( approx.10 mm wide, 75mm long) cooked quickly on a hot surface in small batches.
Pan-fry: Steaks ( min.21 mm thick) cooked on a hot surface to appropriate doneness.
Roast : Meat roasted in an oven preheated to recommended temperature and cooked to appropriate doneness.