Veal, loin, separable lean only, raw

Veal loin is a tender, mild-flavored cut taken from young cattle, prized for its fine grain and pale pink color; the lean portion alone, trimmed of visible fat, cooks quickly and suits a fast pan-sear, grilling, or thin scaloppine-style preparations that are pounded and sauteed briefly with butter, lemon, and capers. Its subtle flavor takes well to sauces built from wine, cream, mushrooms, or fresh herbs rather than heavy seasoning that would mask it. Because the loin is naturally tender, it doesn't need the long braising that tougher veal cuts like shank or shoulder require, so a hot pan and a short cook time is usually all it needs.

Look for firm, pale pink flesh with little visible marbling and a clean smell; keep it refrigerated and use it within a couple of days, or freeze it for longer storage since the lean meat can dry out if held too long. At 114 calories and 21.8 g of protein per 100 g, with protein at 44% DV, it's a lean centerpiece for a meal. Because it has almost no fat or carbohydrate of its own, it pairs naturally with a starch and a sauce to round out the plate, and a quick pan sauce made from the same skillet helps keep the finished dish from tasting dry.