Boning A Veal Loin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Emlive09 | 1 | Servings | ||
INGREDIENTS
| 1 | Bone-in veal loin |
INSTRUCTIONS
On a cutting board, place the meat, fat side down. Using a boning knife, remove the long rib bones. Cut the tenderloin along the backbone and continue cutting away the meat from between the bones to remove the meat in one piece. Remove the backbone and trim the fat from the meat. Converted by MC_Buster. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C52 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 124
Total Fat: 13.8g
Cholesterol: 94.4mg
Sodium: 64mg
Potassium: 224mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 24.2g