Veal Loin

The loin is the most tender part of the calf. It gives us veal loin chops and the loin roast, lean, fine-grained, and mild.

What to know

Loin muscles do little work, so the meat is tender with almost no connective tissue. It is also very lean, which means it dries out quickly if you push it past medium.

How to cook it

Cook it fast and gentle. Pan-sear or grill loin chops and pull them at medium, then rest. A whole loin roast does well roasted at moderate heat and pulled early.

Learn more

Back to the Veal Meat Wiki and the full veal cuts guide, or find humanely raised veal near you.

FAQ

How should I cook veal loin chops?

Pan-sear or grill them hot and fast, and pull at medium (about 145F). Lean veal loin turns dry if overcooked.