Boning Veal Loin

Appears in

Published 1989

A whole boned veal loin makes an excellent roast. Alternatively it can be cut into boneless chops.

Set the meat, fat side down, on a board. Using a boning knife, strip out the long rib bones.
Free the meaty tenderloin lying along the backbone and remove it to slice as medallions.
With the tip of the knife, outline the vertebrae. Angle the knife horizontally and continue cutting away the meat from between the bones, scraping them to free the meat in one piece.
Insert the knife under the bones so the backbone can be cut away in one piece.
Cut away the backbone and trim the fat from the meat.
Trim the flank meat, leaving a 3 in/7.5 cm piece and roll the meat neatly, with the fat on the outside.
Tie the flank flap in place using separate pieces of string at 1 in/2.5 cm intervals. For boneless chops, cut between the strings.