Been told it’s ‘Vitela’ (veal) but that term is kind of used loosely here and it’s not what Americans are used to (not really a big beef country) anyone know exactly what I’ve got?
Either way they look really nice and fresh I’m sure they’re going to be delicious. We have a handmade brick grill that burns logs. What’s the plan for best results.
Usually for lean delicate stuff like this I brine it in 5% solution overnight. Pat dry and grill, brush it down with some olive oil as I go.
by flatearthmom
44 Comments
Some sort of muscle, for sure. I’d say that’s likely meat that came from some kind of animal.
Can’t tell you much more than that – good luck!
I think when in doubt, treat it like beef bourguignon. It’s completely leaned out, big fibers make it look tough. Did they convey any sort of expectations for what they wanted? If it’s dealers choice, I’d go with the above or some other sort of brazing, as I’m positive it’s tougher than nails.
I’m guessing top sirloin. Grill or pan fry. I would go hot n fast. Look very lean with little or no fat. Maybe some onions and mushrooms sautéed to go with?
Schnitzel time!
My butcher inlaw told me it’s rabadilla, which according to ChatGPT is:
In beef cuts, rabadilla usually refers to the rump or sirloin cap area, close to the tail end of the animal.
He says it’s perna, which would be leg. That would explain the hole in the middle.
Recommendation would be to BBQ as it is.
Sear hot, then braise with mushrooms and wine. It may take a while.
Sirloin tip: part of the upper leg complex
That’s so bizarre haha they just dropped off some mystery meat and said “cook it”?!
Is that venison?
Almost look like caveman steaks. How big are they?
[https://youtu.be/CHRuble4J6E](https://youtu.be/CHRuble4J6E)
Little to no fat, that’ll cook really fast. I’d say 3 min sear each side with S&P and maybe cube it and make a stew with bread. That’d be a good change of pace
“it’s not what Americans are used to (not really a big beef country)”
I’m sorry, what
Panados de vitela!
Cube it and slow cook it in a carrot and potato style stew!
I’d tenderize it with a meat pounder and make chicken fried steak and gravy. Serve it with corn and mashed potatoes. I’m also pretty fat, though.
Ah vitela! Really classic for a sunday roast. Depending on where they’re originally from you could go with either or vitela estufada or vitela assada no forno!
I’ve seen a lot of videos on using pineapple for tenderizing very lean and tough cuts. It’s worth a shot. You marinate for quite some time and then rinse off the pineapple, then grill.
Given your grill, though, I’d get a big cast iron pot out and make a slow cooking stew with a ton of flavor built in with wine, vegetables, potatoes, some herbs.
That’s the definition of lean right there. No amount of brining is going to bring the moisture those cuts need. I’d cube it, sear it, then cook it low and slow in decent bottle of red wine and beef stock with some aromatics. Basically beef bourgeon.
Butcher here.
Venison leg steaks is my first guess.
If that’s veal then it’s the darkest veal I’ve ever seen. Usually much paler than that as the myosin (the protein that gives meat it’s darker colour) develops more as an animal uses its body, hence veal is always pale because its young and undeveloped.
Kinda looks like ossobucco with the bone taken out. I’d braise them in a red wine sauce, can’t go wrong with
Dolphin?
looks like **raw beef steaks**
Make beef jerkey.
Clearly those are DIY frisbees.
Pound out and grill on high heat.
Rouladen
Cachopo. I promise you this is the correct answer. Forget the grill.
They look like lamb leg steaks – does it smell like lamb?
>Been told it’s ‘Vitela’ (veal) but that term is kind of used loosely here and it’s not what Americans are used to (not really a big beef country)
Oh yes, us Europeans don’t really have cows, we usually hunt with spears for squirrels and the occasional racoon.
Looks like horse meat
Ok fuck it I’m not replying to any more comments, thanks to the ones who were helpful but there are too many morons, Americans and people who can’t read for me to waste any more of my attention on today. 👍
They look like top sirloin steaks. I typically grill them hot and fast for making taco meat, though usually they have a little bit more fat.
You need to tenderize the shit out of that
Vitela is portuguese for any kind of meat from a young cow (veal). I’d guess those are veal steaks.
I’d guess rose veal cutlets, although they look a bit dark.
It would be useful to know where your ‘euro in laws’ (that had me laughing, btw) are from. I assume Italy if they’re calling it ‘Vitela’, though it’s a bit unusual to use the feminine form. Spanish? Portuguese?
Anyway, I’m in Italy so I’m making Italian suggestions. Others call for schnitzel. You could make that and just call it cotoleta alla Milanese. Knock up a good Milanese risotto as the side, that’s how they eat it an it’s delicious.
https://eatingeuropean.com/veal-milanese-breaded-cutlets/
Others call for braising or a stew, in which case I recommend vitello spezzatino.
https://ouritaliantable.com/veal-spezzatino/
Or if they like it grilled then just treat it like a loin chop and follow this recipe:
https://www.foodandwine.com/recipes/tuscan-style-veal-chops
I have no idea what that is but it Looks like liver yuck.
Id tenderize then marinated the everloving shit out of them for at least 24hours. Slow cook them to 120 IT and test one out. If its still too tough, slow cook to 200 IT
That is too thin and lean to be grilled. You’re probably going to bread it and fry it. You can make veal piccata, schnitzel, chicken fried steak
Pound thin, place a piece of prosciutto and some sage on top, dredge in flour, Saute in olive oil, deglaze with white wine, reduce, add capers and lemon juice. Serve with spaghetti alla carbonara and a Sangiovese. Pretend you are at a cafe in Rome. (Dish is Veal Saltimbocca)
I know it’s not grilling, but it’s my favorite veal prep.
Louisiana country lady over here…
Steak & gravy, rice, sautéed green beans w/garlic, and cornbread.
Dessert? Peach Cobbler! 😍💕🔥
It looks like it’s been in the freezer awhile.
Veal Adobo (potatoes, garlic, ginger, soy sauce, vinegar and brown sugar)
Tender texture
Mild flavor
Luxury twist
Liver.
Did you just say America isn’t a big beef country??
When in doubt
Beat it out
Schnitzel would be the way to go for me
What if you cubed them, marinade if you can, add vegetables and make skewers? That you might be able to grill?
Could pair with rice, grilled potatoes, grilled corn, a nice salad, pretty much anything.