In beef, striploins are the cut where NY strip steaks come from, but in veal the striploin can be cut into tender, flavorful cutlets, chops, or medallions. They can also be roasted whole and carved at the table. Its natural rose color and tenderness are hallmarks of veal. We selected this veal as it's raised naturally outdoors on lush grasslands alongside its mother. Pasture-fed, antibiotic and synthetic growth hormone-free. Find out more about the origin.