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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

Spotlight on Grilling Veal

On July 15,2013 In grilling , spring , summer , veal , recipes & techniques

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.

Grilled Veal Chop with Potato Leek Hash (2)

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

vealstrip

Veal Bone-In Strip Steak

Bone-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.

vribchop

Veal Rib Chops

These 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.

 veal_long_bone

Veal Long-Bone Rib Chop

Heavy 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.

 vphouse

Veal Porterhouse Chops

The 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

vealroast

Boneless Loin of Veal Roast

This elegant roast includes the tenderloin of veal. With a firm, velvety texture, you can grill-roast this selection following our master technique guide.

 vrackroast

Veal Rack Roast

A 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

 groundveal

Ground Veal and Veal Patties

Our 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.

 vmedallion

Veal Loin Medallions

Cut from the boneless loin, our veal medallions can be used for grilled brochettes.

 vscaloppine

Veal Scaloppine

Wafer-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 Mushroom Burgers

Veal and Mushroom Brochettes with Fresh Sage

For More Inspiration

Check out our board on Pinterest for more tasty ideas on grilling veal.

grillveal

 

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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