veal loin steak

We have had a partner for years who supplies our veal with fresh produce. The Brüninghoff company from 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 means we can guarantee that the animals are kept and reared in a species-appropriate manner. By supplying fresh veal twice a week, we are able to respond very quickly to our customers' needs. For example, offering a delicious veal back steak.

We have a large selection of delicious veal products , such as veal back steaks. 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.

The veal steak can be used for quick frying. And here it doesn't matter whether it ends up in the pan or on the grill plain or breaded. But the veal loin is also very suitable for roasting in a whole piece. A veal roast that is pink, buttery soft and tender after just 60 minutes of roasting. Take a look at our YouTube channel , where we have lots of preparation ideas for you.