veal cheeks

We rely on fresh veal products. Whether it's schnitzel from the topside, 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 have a large selection of delicious veal products , such as veal cheeks. 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.

In many TV shows and videos you can see the skin on the outside of the cheeks being trimmed away. We advise against this. During the braising process, the connective tissue contributes to the special taste of the sauce. It also keeps the meat juicy. At the end of the cooking process, the connective tissue becomes buttery soft, tastes fantastic with the other ingredients in the dish and adds extra juiciness to the dish. We therefore recommend using the cheeks exactly as we send them to you.