veal knuckle

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

We have a large selection of deliciousVeal products, such as veal shank. 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 shank can be sliced ​​and used for the typical dish osso buco. To make this dish, the shank is cut into slices approximately 3 to 4 cm thick. Sear the slices vigorously on both sides. Then braise them with plenty of vegetables and liquid until the meat falls apart. At church fairs and folk festivals, the roasted veal shank, where the shank is prepared whole, is an absolute must for many church fair attendees.