Our Emerald Mountain Veal Backstrap is consistently pale pink in colour, tender and full of flavour.
Delicate in texture, succulent in taste and intense in flavour.
Veal short cut primal backstrap comes from the eye muscle lying along the transverse section of the back vertebrae to the hip bone.
It can be prepared at variable lengths if necessary and is deal for char grilling or pan frying.
Our Green Mountain backstrap is tender and intense in flavour and absorbs flavourings perfectly.
It can also be portioned into steaks.
Greek style Veal Backstrap
500g veal backstrap fillets, 2 teaspoons olive oil, 1 garlic clove crushed, Fresh oregano, sprigs roughly torn, Zest of 1 lemon,
In a bowl, combine olive oil, garlic, oregano and lemon zest. Add veal back strap fillets, turning to coat. Marinate for at least 30 mins.
Preheat a char-grill or barbecue on high. Char-grill veal fillets for 3-5 mins, turning once, until just cooked.
Remove from heat and rest for 10 mins.
Slice and serve on a bed of salad. Drizzle with dressing.