veal knuckle

veal knuckle

€13,45
€26,90/kg
Tax included. Shipping calculated at checkout.
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  • veal knuckle, vacuum-packed
  • 500g "osso Buco" or 1800g whole knuckle
  • from German veal
  • Freyberger's Plus Guarantee
  • for shearing and frying!

Our veal knuckle will keep for at least 5 days after arrival or collection at a maximum temperature of 6°C.
For optimal storage, we recommend storing between 0 and 4 °C.

Unfortunately, we do not get the quality of veal in Franconia that we want for our customers. We are critical of the feeding and husbandry of foreign veal, such as from the Netherlands. However, with our partner, Brüninghoff, we have a reliable partner who supplies us with top quality veal.

With us you get more for your money, we promise! Because Freyberger's Plus guarantee is included with us! Most of our steaks, sausages and chickens are heavier than stated in the product description. And all of this without any additional charges, as you are used to from other shops. So you usually get more goods from us than you actually pay for!

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we value veal from Germany

veal knuckle

We have had a partner for years who supplies our veal with fresh produce. The Bürninghoff 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 knuckle.

Fresh instead of thawed: veal knuckle

We rely on fresh veal products. Whether it's schnitzel from the topside , veal shanks , chops 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.

Why no Franconian veal

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

How to properly cut a veal knuckle

The veal knuckle can be cut into slices and used for the typical dish Osso Buco. To do this, cut the knuckle into slices about 3 to 4 cm thick. Fry the slices well on both sides. Then braise them with lots of vegetables and liquid until the meat falls apart. At church fairs and folk festivals, the roasted veal knuckle, where the knuckle is prepared whole, is an absolute must for many church fair visitors.

Preparation of the veal knuckle

You should take your time with the veal shank. This will make the meat incredibly juicy and tender. The veal shank is best suited for roasting or braising. For whole shanks, we recommend a cooking time of 3 hours at 140 °C, with a final heat of 180 °C for 30 minutes. For sliced ​​veal shanks, we recommend a cooking time of around 2 to 3 hours at around 150 °C convection after searing. Take a look at our YouTube channel, where we have lots of preparation ideas for you.

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