The veal tenderloin is the most tender part of the calf and is located in the back. The muscle is rarely used, making the meat very tender. It is a fairly large and lean piece of meat that can weigh around 2 to 3 kilograms. Tournedos can be cut from parts of this tenderloin. Cook to an internal temperature of 53 degrees for a medium rare result.
Nederlands
Deutsch
English
Français