veal cheeks

veal cheeks


Regular price€19,45
€38,90/kg
Tax included. Shipping calculated at checkout.
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  • veal cheeks, vacuum packed
  • 500g portion
  • from German veal
  • Freyberger's Plus Guarantee
  • pared, ideal for braising!

Our veal cheeks will keep for at least 5 days after arrival or collection at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Unfortunately, we do not get the quality of veal in Franconia that we want for our customers. We are critical of the feeding and husbandry of foreign veal, such as from the Netherlands. However, with our partner, Brüninghoff, we have a reliable partner who supplies us with top quality veal.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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We value veal from Germany: veal cheeks

We have had a partner for years who supplies our veal with fresh produce. The Brüninghoff company from Bocholt supplies us with meat from calves that were born and fattened in Germany, mostly even on their own farms. Slaughtering and butchering are also carried out in-house by permanent staff. This means we can guarantee that the animals are kept and reared in a species-appropriate manner. By supplying fresh veal twice a week, we are able to respond very quickly to our customers' needs. For example, offering delicious veal cheeks.

Fresh instead of thawed: veal cheeks

We rely on fresh veal products. Whether it's schnitzel from the topside, veal shanks, chops or boiled beef . Because the animals are so young, the meat doesn't need to be aged for a long time to make it tender. And the meat can be enjoyed in all its tenderness about a week after slaughter.

Why no Franconian veal

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

How to cut veal cheeks correctly

In many TV shows and videos you can 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 taste 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. We therefore recommend using the cheeks exactly as we send them to you.

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Preparation of veal cheeks

The veal cheeks cannot be fried quickly because the amount of connective tissue is far too high. What seems like a disadvantage on the one hand is actually the plus point in terms of taste on the other. That is what makes the veal cheeks so special. Take a look at our YouTube channel, where we have lots of preparation ideas for you.

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