veal nut

veal nut


Regular price€38,90
€38,90/g
Tax included. Shipping calculated at checkout.
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  • veal nut, vacuum packed
  • 1kg piece
  • from German veal
  • Freyberger's Plus Guarantee
  • typical for "Vitello Tonnato"

Our veal nut 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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veal nut

Fresh instead of thawed

We rely on fresh veal products. Whether it 's topside schnitzel , 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.

We value veal from Germany

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 a delicious veal nut.

Why no Franconian veal

We have a large selection of delicious veal products , such as veal nubs. 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 properly cut a veal nut

Like arump of beef or any other cut of meat, the veal rump must be cut correctly to achieve maximum tenderness. When raw, you can see very clearly how the muscle fibers run. But after roasting, it becomes more difficult. That's why it's recommended to make a small cut in the right direction before roasting. This way, the correct cutting direction can be recognized immediately after roasting.

Preparation of the veal nut

The veal nut can be cut into schnitzels and used for quick frying. But the nut is also very suitable for roasting. A veal roast that is buttery soft and tender after about 60 minutes of roasting. A classic dish made with veal nut is, for example, Vitello Tonnato. Take a look at our YouTube channel , where we have lots of preparation ideas for you.

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