This beautiful Dutch milk-fed T-bone is slightly marbled with fat and has a pale pink meat. Veal is the meat of young calves and contains a lower percentage of fat compared to other meats. The lighter colour of the meat is due to the calves only drinking milk, rather than grazing on grass and other plants. The low percentage of fat requires the meat to be cooked carefully, to avoid it becoming too tough. To cook these veal t-bone steaks, allow them to come to room temperature, and season just before placing them in a smoking hot pan to chargrill. Cook on each side until browned, this should take around 4-5 mins on each side, then finish cooking in a pre-heated oven. Visit Drogo's Kitchen for recipe inspiration and ideas!