Rack Cuts
Loin Cuts
Leg Cuts
Breast Cuts
Chuck Cuts
Veal Loin
Frequently featured on upscale menus, veal loin yields premium cuts of veal. Hearty loin chops, strip loin and tenderloin medallions come from the loin, offering chefs a breadth of choice. Chefs can purchase a boneless strip loin (also called loin eye) or buy a whole loin and cut it down themselves.
Searing and pan roasting are good choices for this juicy cut. Medallions can be cut from the butt tenderloin, pounded flat and then sautéed or grilled. For comfort food that is elegant, veal loin teams up with ingredients like apples, cranberries, chestnuts and lentils. In summer, try lighter flavors like citrus and seasonal favorites like plums, fresh basil and tomatoes.
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Cooking Methods
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Roast
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Broil
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Grill
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Sauté
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Stir-fry
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Braise
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Stew
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Loins
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X
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Loins, Boneless
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X
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0
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0
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0
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Loin Chop
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X
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X
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X
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X
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Short Tenderloin
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X
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X
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X
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0
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0
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X Highly recommended
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0 Alternate
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NAMP Definition:
The loin is that portion remaining after the legs have been removed from Item No. 330 Hindsaddle. The legs shall be removed by a straight cut perpendicular to the back bone through a point immediately anterior to the hip bone, leaving no part of the hip bone cartilage on the bone.
Loin Chops - IMPS/NAMP 1332
Loin chops, the veal T-bone, present a hearty portion with a delicate flavor. For a Mediterranean flavoring, try coating the T-bone with a veal stock mixed with lemon and garlic before grilling. Served roasted or grilled with a variety of accompaniments, loin chops are a satisfying and profitable center-of-the-plate item.
Loins, Boneless - IMPS/NAMP 344, 344A
Boneless strip loin, or loin eye, can be ordered with the flank and membranous "skin" surface removed. Strip loin can be grilled or roasted. Loin slices can be featured in a salad.
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Nutrition Facts
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Veal loin, roasted
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Units
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3 oz=85 g
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Proximates
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Water
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g
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60.7
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Energy
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kcal
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217.0
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Protein
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g
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24.8
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Total lipids (fat)
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g
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12.3
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Minerals
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Calcium, Ca
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mg
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19.0
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Iron, Fe
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mg
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0.9
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Potassium, K
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mg
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325.0
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Sodium, Na
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mg
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93.0
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Zinc, Zn
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mg
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3.0
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Vitamins
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Thiamin
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mg
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0.05
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Riboflavin
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mg
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0.28
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Niacin
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mg
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8.7
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Vitamin B-6
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mg
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0.34
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Folate
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mcg
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15.0
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Vitamin B-12
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mcg
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1.2
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Lipids (fat)
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Fatty acids, saturated
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g
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5.2
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Fatty acids, monounsaturated
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g
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4.8
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Fatty acids,
polyunsaturated
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g
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0.8
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Cholesterol
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mg
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103.0
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Values rounded to the nearest tenth
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