Standing Stone Veal Steaks (Scallopini) (Avg Weight 0.8 - 1.0 lb pk) The "White Gold" — Delicate, Milky, and Tender. This is the protein of pure elegance. Our veal is milk-fed, ensuring the meat remains pale pink, incredibly fine-grained, and mild in flavor. Unlike "rose veal" or older calf meat which can be grainier and redder, this is the true high-end standard used by classic European chefs. Because the muscle has done very little work, it possesses a natural tenderness that requires barely any cooking time. It offers a subtle, sweet richness that acts as the perfect canvas for bright, acidic sauces or rich, creamy mushroom reductions. Why It’s a Staple: It is the foundation of the "Continental Classics." Whether you are craving a crispy Wiener Schnitzel, a zesty Veal Piccata with capers, or a savory Veal Marsala, this is the cut you need. It cooks in minutes, making it a sophisticated option for a quick weeknight dinner that feels like a restaurant meal. The Specs: Brand: Standing Stone (in partnership with NGM) Cut: Veal Cutlets (Top Round / Scallopini) Source: North Georgia Meat Company Diet: Milk-Fed Portion Size: Avg 0.8 - 1.0 lb Pack 💡 The Chef’s Method: Pound it thin, cook it fast. The Prep: Place the veal steaks between two sheets of plastic wrap. Using a meat mallet or a heavy pan, gently pound them until they are uniformly thin (about 1/4 inch). This tenderizes the fibers further and ensures even cooking. The Pan: Stainless steel is best for creating a "fond" (brown bits) for your sauce. Get the butter or oil frothing hot. The Cook: If breading, fry until golden (2 mins per side). If searing naked for Piccata, dredge lightly in flour and sear for just 60-90 seconds per side. The Danger: Do not overcook. Veal is lean and delicate; if you cook it too long, it will dry out and become chewy. Target Temp: Medium (145°F), though usually determined by the color of the crust and texture since the cut is so thin.
