Beef steaks

Veal steaks are thin cuts of meat from veal, which is obtained from young animals of the bovine species, generally less than one year old. These steaks are highly valued in cooking for their tender texture, mild flavor, and quick cooking time, making them ideal for preparations such as grilling, pan-frying, in stews, or breaded.

The origin of veal is primarily European, although today it is produced all over the world. Veal comes from calves fed mainly on milk or grass, which gives it a lighter color and a delicate flavor compared to adult beef.

In terms of their properties, veal steaks are an excellent source of high-quality protein, iron, zinc, and B vitamins, especially vitamin B12, which are essential for the proper functioning of the body. Their low fat content makes them a healthy option for balanced diets.

In different regions of Latin America, veal steaks may also be known as bistec de ternera, bife de ternera, or simply bistec when referring to similar cuts of veal. In some countries, the term milanesa de ternera is used when the steak is breaded and fried, a very popular dish in Latin American cuisine.