Dry Aged Bone-in Back Rack of Veal Loin and Chops

Dry-Aged Bone-In Back Rack of Veal Loin & Chops- £39.95–£42.50 pkg

A proper premium cut with serious table presence.

This bone-in back rack of veal loin is dry-aged to deepen the flavour, improve tenderness, and give the meat a cleaner, richer finish when cooked. It can be roasted whole as an impressive centrepiece or cut into thick veal chops for the pan, grill, or barbecue.

Veal loin is naturally tender, mild, and delicate, but keeping it on the bone gives it more character. The dry-ageing adds depth without overpowering the natural sweetness of the meat.

This is a cut for people who enjoy proper butchery and want something a little different from the usual beef, lamb, or pork roast.

Provenance:
Responsibly sourced veal, butchered bone-in and dry-aged for improved flavour and tenderness.

Why it’s good:
A beautiful balance of tenderness, flavour, and presentation. Roast it whole for a proper centrepiece or cut into chops for a high-end steak-style meal.

How to cook:
Best cooked simply. Season well, sear for colour, then finish gently in the oven if roasting whole. If cooking as chops, treat them like a premium steak: hot pan, good crust, don’t overcook, and rest properly.

George’s Tip for Cooking:
Keep it simple. Salt, pepper, a little garlic, rosemary or thyme, and plenty of butter. If roasting whole, cook it gently and aim for slightly pink in the middle. If cutting into chops, sear hard, baste with butter, then rest well. Serve with roasted potatoes, greens, and a sharp sauce or jus to cut through the richness.