When you want a milder, lighter option for the grill, veal is the answer. Although veal is not commonly thought of as a grilling item, it’s versatile in that its delicate flavor lends itself to pairing well with other flavors, spices, and sauces. Plus, a lighter-on-the-palate option is always welcome on a sultry, hot summer’s day.
Selecting Veal for the Grill
Unlike beef, veal requires no aging. We sell veal as fresh as possible.
Veal should not be marbled, as the animals do not grow large enough to develop much fat. For that same reason, many cuts of veal are not ideal for grilling; there is not enough fat to keep the meat moist during the fast, dry-heat cooking of grilling. Therefore, when grilling veal, select thick veal chops and cut veal sirloin or loin for brochettes, and use ground veal by itself or mixed with other ground meat for burgers.
Because the quality of veal must be superior, it is a good idea to buy from a butcher you know. Regardless of its age, veal meat should be white or very light pink. It should look firm, moist, and velvety, and its soft bones should be red, appearing full of of blood. While there will be no noticeable marbling, the thin layer of exterior fat should be white.
Preparing Veal for Grilling
When you get your meat home from the butcher or supermarket or when you open your shipment from Lobel’s of New York, immediately stow the meat in the coldest part of the refrigerator, which usually is the rear of the lowest shelf.
Do not unwrap the meat; you do not want to expose it to the air unnecessarily, and keeping it in its original packaging is a good idea. Remember that summer humidity and higher temperatures are hard on meats, so in warm weather, plan to grill the meat soon.
Keep veal in the refrigerator almost until you are ready to cook it. You may have taken it from the refrigerator to marinate or rub it with a seasoning mix, but we advise returning it to cold storage as soon as it has been prepped. It is simply not safe to hold meat at room temperature.
However, there is one important exception to this rule: Meat should be at room temperature before you cook it. Take it from the refrigerator about thirty minutes before you are ready to grill. In the summertime, the meat may only need 15 to 30 minutes to come to cool room temperature. As soon as the chill is gone, put the meat on the grill. If for some reason your timetable changes, return the uncooked meat to the refrigerator.
Pat the meat dry with paper towels and then either marinate it, rub it with dry rub, or otherwise prepare it for the grill. This step is not always included in recipe instructions, because it is universally appropriate for all recipes calling for beef, veal, poultry, lamb, or pork to pat the meat dry with paper towels before cooking. If the meat is dry prior to cooking, it will brown nicely.
Cuts of Veal for the Grill
Chops |
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Veal Bone-In Strip SteakBone-in veal strip steaks are an uncommon treat cut from the loin. You may recognize this cut as the larger side of a veal porterhouse chop. Perfect for a late-night dinner, these veal steaks offer a succulent, lighter alternative for grilling to the heartier beef strip steak. |
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Veal Rib ChopsThese tender chops, cut from the rack, lend themselves to simple preparation. Serve them on their own or with an aromatic sauce made with wine or herbs. |
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Veal Long-Bone Rib ChopHeavy on the plate, light on the palate, Lobel’s Veal Long-Bone Rib Chop makes a dramatic impression. It’s cut from the rib with a fully extended bone. Its mild, beefy flavor is enhanced with the bone left intact. |
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Veal Porterhouse ChopsThe hearty and delicious porterhouse chop includes both the tenderloin and the eye. Count on the porterhouse chop to carry the other flavors on your menu beautifully. |
Roasts |
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Boneless Loin of Veal RoastThis elegant roast includes the tenderloin of veal. With a firm, velvety texture, you can grill-roast this selection following our master technique guide. |
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Veal Rack RoastA fine and delicate roast to choose as the highlight of a delicate spring or summer menu. Simple to prepare and easy to carve, the veal rack is a lovely choice for entertaining. You can grill-roast this selection following our master technique guide. |
Additional Selections |
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Ground Veal and Veal PattiesOur ground veal is moist, sweet, and lean. On hot summer days when heavy food is out of the question, our ground veal patties produce a mouth-watering burger that’s light—you might say fluffy—yet deeply satisfying. |
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Veal Loin MedallionsCut from the boneless loin, our veal medallions can be used for grilled brochettes. |
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Veal ScaloppineWafer-thin, fragile and delicate slices are cut to order from the center of the veal loin. Our scallopine are perfect for grilled brochettes. |
Veal Grilling Recipes
Classic Grilled Veal Chops and Merlot Wine Sauce
Veal and Mushroom Brochettes with Fresh Sage
For More Inspiration
Check out our board on Pinterest for more tasty ideas on grilling veal.
What’s your favorite cut of veal to prepare on the grill? Do you have a favorite veal grilling recipe? What flavor combinations do you like to use with veal—creamy, fruity, herbal?
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