boiled beef from veal

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 tenderloin.

We have a large selection of delicious veal products , such as veal sirloin. 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 a sirloin of beef or any other cut of meat, the sirloin of veal must be cut correctly to achieve maximum tenderness. When raw, you can see very clearly how the muscle fibers run. But after roasting, it becomes more difficult. That's why it's recommended to make a small cut in the right direction before roasting. This way, the correct cutting direction can be recognized immediately after roasting.