Medallions of veal

Veal medallions are round, thick cuts taken from the most tender part of veal, usually from the loin or tenderloin. They are characterized by their soft and juicy texture, making them ideal for quick preparations like grilling, baking, or in delicate sauces, which makes them a popular option for both gourmet and home recipes.

The origin of veal medallions is linked to the raising of young bovine cattle, especially in high-quality regions like Europe (France, Spain, and Italy) and Latin America, where veal is a fundamental ingredient in traditional cuisine.

Properties: Veal is a lean meat, rich in high biological value proteins, iron, zinc, and B vitamins, especially B12, which are necessary for the body's proper functioning. As they are small pieces with no excess fat, medallions are a healthy and nutritious option for those seeking a balanced diet.

Synonyms in Spanish from Latin America: depending on the country, veal medallions may also be called filetes de ternera, bifes, chuletas fileteadas, or simply medallones. In some countries like Argentina and Uruguay, the term bifes de ternera is more commonly used, while in Mexico and Central America they may be called filetes or cortes finos de ternera.