Veal striploin

Experience the delicate, sophisticated flavour of our Veal Striploin. Cut from the short loin of the animal, the striploin, also known as the sirloin, is the perfect balance of lean, tender meat and a subtle, buttery finish.

Veal is sourced from young cattle that are raised on a natural, forage-based diet. This results in a beautiful pink hue and a richer, more developed flavour that is far superior to standard veal. It offers the refined tenderness of a fillet with the characteristic "beefy" aroma of a sirloin, making it a favourite for those who appreciate high-end butchery.

The Gourmet’s Choice

Incredible Tenderness: Naturally fine-grained and soft, the striploin melts away with minimal effort.

Refined Flavour: Offers a sweet, delicate creaminess that is less intense than aged beef, allowing delicate herbs and sauces to shine.

Ethically Sourced: Our British Rose Veal comes from high-welfare farms, ensuring the animals are raised outdoors in social groups with a natural diet.

Low in Fat: A naturally lean cut that provides a light yet deeply satisfying dining experience.

Product Info & Storage

At Stack Butcher, we hand-trim our veal striploin to ensure a consistent, "no-waste" roasting joint or steak.

Ingredients:

100% Premium Veal.

Butcher’s Prep: Available as a whole roasting joint or hand-cut into generous individual steaks.

Storage Advice: Keep refrigerated below 5°C. For the best flavor, remove from the fridge 20 minutes before cooking.

Freezing: Suitable for home freezing on the day of purchase for up to 6 months.

Cooking Inspiration

The Perfect Roast: Season with sea salt and white pepper. Sear the edges in a hot pan, then roast in a hot oven at 200°C for 15–20 minutes. It is best served pink (medium-rare) to maintain its natural moisture.

Sage & Lemon Butter: Pan-fry as steaks and baste with foaming butter, fresh sage leaves, and a squeeze of lemon for a classic Italian-inspired finish.

Creamy Mushroom Marsala: Slice into medallions and sauté quickly before finishing in a rich Marsala wine and wild mushroom cream sauce.

Modern Sunday Roast: Serve alongside fondant potatoes, steamed asparagus, and a light white wine jus.

Butcher’s Top Tip

"Veal is much leaner than beef and cooks significantly faster. To keep it succulent, treat it gently—high heat for a quick sear, then a lower temperature to finish. Most importantly, let it rest. Resting for at least 10 minutes allows the fibers to relax, ensuring every slice is as tender as the first."