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Rosé Veal, Steaks, 2 in a 250g pack
£9.37
In stock
About Product
What's it like?
Our Rose Veal Rump has a similar taste to beef but is slightly lighter in colour. Try it with a salsa verde and chunky chips.
- Our Rose Veal meat is sourced directly from the Netherlands.
- It's butchered by us, here at Kezie
- Pack includes 2 x 125g Rump Steaks, in a 250g pack
Nutritional Information
| VALUES OF COOKED PRODUCT | PRODUCT (PER 100G) |
|---|---|
| Energy (kJ) | 604 |
| Energy (kcal) | 143 |
| Fat (g) | 1.8 |
| of which Saturates (g) | 0.8 |
| Carbohydrates (g) | <0.1 |
| of which Sugars (g) | <0.1 |
| Fibre (g) | <0.1 |
| Protein (g) | 31.6 |
| Salt (g) | 0.18 |
Cooking Instructions
For best results pan fry from defrost. The following instructions are guidelines only. Ensure that the product is thoroughly cooked before serving.
Do NOT refreeze after defrosting.
PAN FRY
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil and season with salt and pepper.
- Heat a heavy based frying pan over a high heat for 2-3 minutes.
- Place the steak in the dry pan and cook over a high heat for 1 minute each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
BBQ
- Defrost in a refrigerator for 12 hours
- Remove from all packaging before cooking.
- Allow steak to rest at room temperature for 10 minutes before cooking.
- Rub the steak with a little oil, and season with salt and pepper.
- Ensure the BBQ is hot, place gently on the griddle & cook for 2-3 minutes each side.
- Add additional timing for preferred steak:
- 2 minutes each side for rare.
- 3 minutes each side for medium.
- 4 minutes each side for well done.
- Once cooked, rest for at least 5 mins.
Keep frozen at -18°C. Use by date indicated on the pack. Should this product defrost, keep refrigerated and consume within 2 days.
Recipes & Videos
Veal Steak with Herb & Parmesan Crust: Brush veal steaks lightly with mustard. Mix breadcrumbs, parmesan, and herbs; press onto steaks. Bake at 200 °C for 8–10 min, or until crust is golden and veal steak cooked to medium. Serve with roasted root vegetables or a side salad.
Middle Eastern – Veal Steak with Sumac & Pomegranate: Rub veal with sumac; sear in olive oil 2–3 min per side. Deglaze with stock and add pomegranate molasses; simmer 2–3 min. Slice veal and drizzle sauce over top. Serve with couscous or roasted vegetables.
Ingredients
Rosé Veal Meat (100%)
Allergen Advice: For allergens, see ingredients in BOLD
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