veal steak rump

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 steak rump.

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

Like abeef rump or any other cut of meat, the veal steak rump must be cut correctly to achieve maximum tenderness. When it is raw, you can see very clearly how the muscle fibers are arranged. But after roasting, it becomes more difficult. That is why it is recommended to make a small cut in the right direction before roasting. This way, the correct cutting direction can be recognized immediately after roasting.