Veal rib (loin) cut
A cut from the back-loin of a calf with pale pink tender meat for roasting whole, frying and a rack.
Veal rib (loin) cut is a cut from the back-loin of a calf carcass (rib and sirloin) with pale pink tender meat, fine fibres and little fat. It is roasted whole, fried in portioned pieces and medallions, cooked on the bone as a rack, braised in white wine and cream and cut into escalopes and for blanquette.
Calories, proteins, fats and carbohydrates per 100 g of product
Veal rib (loin) cut, Raw: Calories 162.0 kcal, Proteins 18.9 grams, Fats 9.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Veal rib (loin) cut, Stewed: Calories 251.0 kcal, Proteins 32.4 grams, Fats 12.5 grams, Carbohydrates 0.0 grams per 100 g of product.
Veal rib (loin) cut, Baked: Calories 228.0 kcal, Proteins 24.0 grams, Fats 14.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Veal rib (loin) cut, Grilled: Calories 198.0 kcal, Proteins 28.0 grams, Fats 9.5 grams, Carbohydrates 0.2 grams per 100 g of product.
Recipes with this ingredient
Veal with cheese crème brûlée is an exquisite dish of French cuisine that combines the tenderness of meat and the creamy texture of cheese soufflé. This culinary creation presents a harmony of flavors: the rich aroma of white mushrooms, the piquancy of nuts and olives, and the depth of demi-glace sauce. The origins of the dish can be found in the traditions of haute French gastronomy, where veal is valued for its tenderness and crème brûlée for its delicacy and refinement. In this recipe, Parmesan adds a slight saltiness to the cream while cream and eggs provide an airy structure. Served with pickled onions and sauce, the dish fully reveals itself, leaving a delightful aftertaste. This masterpiece is suitable for special occasions and connoisseurs of fine cuisine.
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