Demo a Veal Eye-Round

1. 1

   Trim the meat of all fat and sinew (the thin connective tissue).

2. 2

   Cut diagonally across, across the grain of the meat for the largest slice.

3. 3

   Place the veal between two sheets of parchment paper.

4. 4

   Using a meat mallet or rolling pin, lightly pound the meat.

5. 5

   This will not only flatten the meat but also tenderize the veal

No additional tips available.