Veal Steak

Name: Veal Steak | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 90
Price: 44.99 AUD
Availability: InStock

$44.99/kg

Veal Steak is thin-sliced grass-fed Australian yearling veal — lean, tender, and delicately flavoured, ready to cook.

Naturally lean with a mild taste, it cooks in minutes and is the classic base for schnitzel, parmigiana, and quick pan-fried meals.

Sold by weight — priced per kilogram.

Description

Veal Steak is thin-sliced grass-fed Australian yearling veal, cut and ready to cook. It is a lean, pale meat with a mild, delicate flavour and a fine-grained tenderness that younger cattle are known for. Where beef brings boldness, veal brings a gentle, refined character that lets simple sauces and seasonings shine.

Because each steak is sliced thin and uniform, there is no pounding or trimming to do at home. The slices cook in minutes and come out even every time, making them a natural fit for busy weeknights when you want something that feels a little more special without much effort.

Veal's naturally low fat content means it needs a light touch at the stove. Cook it fast over decent heat, and it stays soft and juicy; linger too long and it will dry out. Treat it with the same confidence you would a good piece of fish or a thin chicken breast, and you will be rewarded.

This is the classic base for crumbed schnitzel, parmigiana, scallopini, and quick pan-fried steaks with a squeeze of lemon. It is a cut that belongs in the rotation of anyone who loves a fast, elegant dinner.

Quick Facts

Type/Cut: Veal steak — thin-sliced, boneless
Beef type: Grass-fed Australian yearling veal
Key features: Thin-sliced for fast cooking, naturally lean, tender and mild
Best for: Schnitzel, parmigiana, scallopini, quick pan-fry, stir-fry
Flavour/texture: Mild, delicate flavour with a fine-grained, tender texture
Prep notes: Ready to cook — no pounding or trimming needed

Why You'll Love It

Tender, delicate flavour from grass-fed Australian yearling — younger cattle means finer-grained, naturally tender meat
Thin-sliced and ready to cook, with no pounding or trimming to do at home
Naturally lean, with just 1.5 g of fat per 100 g for a lighter red-meat option
Cooks in minutes, making an elegant dinner easy on a busy weeknight
Versatile enough for everything from a classic schnitzel to a quick lemon-and-caper pan sauce

Cooking Tips

Pan-fry over medium-high heat for 1 to 2 minutes per side until just cooked through, then rest briefly
Keep it quick — veal is lean and turns dry and tough if it sits in the pan too long
Pat the steaks dry and season just before they hit the heat for a clean, even sear
Avoid overcrowding the pan so the meat sears rather than steams
For schnitzel, dust in seasoned flour, dip in beaten egg, coat in breadcrumbs, then shallow-fry until golden
Slice across the grain for stir-fries, and add them late in the cook so they stay tender

Serving Ideas

Crumbed and pan-fried as a classic schnitzel, served with lemon and a fresh green salad
Layered into a veal parmigiana with tomato sauce, melted mozzarella, and fresh basil
Quick scallopini finished with a lemon-butter and caper sauce over steamed greens
Add Veal Steak to your next order for a lean, tender cut that turns a simple dinner into something special.

Butcher's Tip: Think of veal as the red meat that cooks like fish. Because it is so lean, it wants high heat and a short stay in the pan — a minute or two per side is all a thin steak needs. The moment the surface takes on a little colour and the centre is just cooked through, pull it off and let it rest. The rest is what keeps the juices in the meat rather than on the board.

Bonus Tip: After the steaks come out of the pan, drop a knob of butter, a squeeze of lemon, and a spoonful of capers into the same pan and swirl for 30 seconds. The butter picks up the browned bits from the meat and turns them into a quick sauce that needs nothing more than a splash over the top. It is the fastest way to make a thin steak taste like something from a restaurant kitchen.