filet vom kalb Kalb Filet - natürlich von Freyberger
Origin

Shelf life & storage

Our veal fillet is still available after arrival at your premises or after collection.at least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

Nutrition Facts

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    fillet of veal

    €73,80
    €82,00 /kg

    Tax included. Shipping calculated at checkout

    • 900g veal fillet, vacuum packed
    • from German veal
    • Freyberger's Plus Guarantee
    • extra tender and lean!
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    fillet of veal

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our veal fillet is still available after arrival at your premises or after collection.at least 5 days shelf life, with a maximum temperature of 6°C.For optimal storage, we recommend storing between 0 and 4 °C.

    Nutrition Facts

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Pascal

      Our veal fillet is definitely one of the most tender muscle cuts in our entire shop. I personally love making a Beef Wellington with it, because its smaller diameter compared to a beef fillet means a shorter cooking time and it's somewhat easier to prepare. Definitely give it a try!

      Pascal
      Pascal

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      veal from Germany

      fillet of veal

      For years, we have had a partner as a fresh supplier for our veal. The companyBürninghofffrom Bocholt supplies us with meat from calves born and fattened in Germany, mostly even on their own farms. Slaughtering and butchering are also carried out in-house by permanent staff. This allows us to guarantee species-appropriate husbandry and rearing of the animals. By delivering fresh veal twice a week, we are able to respond very quickly to our customers' needs, such as offering a delicious veal fillet.

      Fresh instead of thawed: fillet of veal

      We rely on fresh veal products. WhetherSchnitzel from the topside,,Veal shanks,,cutletorTafelspitzeBecause 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.

      Why no Franconian veal

      We have a large selection of deliciousVeal products, such as veal fillet. 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.

      Veal fillet: extra tender

      We don't like to dry-age fillet. Our DryAger is loaded with veal chops, but we cut the fillet out beforehand. The fillet is a very tender muscle with essentially little flavor of its own. So, multiplying a small amount of flavor isn't very effective. Especially with veal, which already has a very subtle flavor. We use wet-aging in a vacuum for fillet. After just one week, the fillet is buttery soft.