veal loin steak

For years, we have had a partner as a fresh supplier for our veal. The companyBrüninghofffrom 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 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 back steak.

We have a large selection of deliciousVeal products, such as veal back steaks. The question is often asked: Why not from Franconia? In Franconia, or even in southern Germany as a whole, there are hardly any farms specializing in raising 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.

The veal steak can be used for pan-frying. It doesn't matter whether it's cooked plain or breaded in a pan or on the grill. But the veal loin is also very suitable for roasting whole. A veal roast that's pink, buttery soft, and tender after just 60 minutes. Take a look at ourYouTube channelStop by, we have lots of preparation ideas for you.