fillet of veal

fillet of veal


Regular price€62,01
€68,90/kg
Tax included. Shipping calculated at checkout.
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  • 900g veal fillet, vacuum packed
  • from German veal
  • Freyberger's Plus Guarantee
  • extra tender and lean!

Our veal fillet will keep for at least 5 days after it arrives at your premises or after you pick it up, 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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veal from Germany

fillet of veal

We have had a partner for years who supplies our veal with fresh produce. The Bürninghoff 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 a delicious veal fillet.

Fresh instead of thawed: fillet of veal

We rely on fresh veal products. Whether it's schnitzel from the topside, veal shanks , cutlets or boiled tip . 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 fillet. 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.

Veal fillet: extra tender

We don't like to dry-age fillet. Our DryAger is filled with veal cutlets, but we cut the fillet out first. The fillet is a very tender muscle, with little flavor of its own. So multiplying little flavor is not very successful. Especially with veal, which already has a very subtle flavor. We use wet-ageing in a vacuum for the fillet. After just one week, the fillet is matured to a buttery soft consistency.

Preparation of the veal fillet

The veal fillet is the most tender part of the veal and is therefore ideal for quick frying. Whether whole, stuffed or in medallions, the fillet impresses with its exceptional tenderness and fine taste. Try cutting thin schnitzels from the fillet, e.g. as a Wiener Schnitzel or Saltim Bocca. You will never have eaten better! Take a look at our YouTube channel , where we have lots of preparation ideas for you.

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