veal cheeks

We rely on fresh veal products. WhetherSchnitzel from the topside,Veal shanks,cutlet,orTafelspitzBecause the animals are so young, no lengthy maturation is required to tenderize the meat. And the meat can be enjoyed at its full tenderness about one week after slaughter.

We have a large selection of deliciousVeal products, such as veal cheeks. The question is often asked: Why not from Franconia? In Franconia, or even in southern Germany as a whole, there are hardly any farms that specialize in breeding fattening calves. And so, the calves offered here are usually very lean, too young, and do not have appealing meat—in other words, they do not meet the quality we want to offer our customers.

In many TV shows and videos, you see the skin on the outside of the cheeks being trimmed away. We advise against this. During the braising process, the connective tissue contributes to the special flavor of the sauce. It also keeps the meat juicy. At the end of the cooking process, the connective tissue becomes buttery soft, tastes fantastic with the other ingredients in the dish, and adds extra juiciness to the dish. Therefore, we recommend using the cheeks exactly as we send them to you.