fillet of veal

We rely on fresh veal products. Whether it's schnitzel from the topside, veal shanks , cutlets or boiled tip . 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 fillet. 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.

We don't like to dry-age fillet. Our DryAger is filled with veal cutlets, but we cut the fillet out first. The fillet is a very tender muscle, with little flavor of its own. So multiplying little flavor is not very successful. Especially with veal, which already has a very subtle flavor. We use wet-ageing in a vacuum for the fillet. After just one week, the fillet is matured to a buttery soft consistency.