boiled beef from veal

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 Tafelspitze (sirloin steak).

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

Like beef tenderloin or any other cut of meat, veal tenderloin must be cut correctly to achieve maximum tenderness. When raw, the muscle fibers are clearly visible. But after roasting, it becomes more difficult. Therefore, it's recommended to make a small incision in the correct direction before roasting. This way, the correct cutting direction can be immediately recognized after roasting.