A PURE DELIGHT - VEAL FROM KREUTZERS
What would Italy be without its veal? Just think of Vitello Tonnato, this wonderfully delicious combination of veal and tuna. The tender meat of veal is also very popular in Germany - and this with very good reason.
TENDER, MORE TENDER, VEAL - A REAL PLEASURE!
"The whiter, the better!" If there were a formula for the best veal from a gourmet's point of view, it would probably be this one. White veal is being produced from feed that is particularly low in iron - since iron, as a component of blood pigment, colors the meat in red. Even grazing with a high proportion of grass in the feed makes the calves' meat redden. In general, high-quality veal is pale pink to white, low-fat and wonderfully tender due to the young age of the animals.
VEAL - QUALITY THROUGH CAREFUL RAISING
But the color alone does not make good veal. The rearing conditions are of great importance as well. For example, the calves need a lot of light to develop properly. Proximity to other cattle is also important, which is why the calves are reared in small groups. At about 22 weeks, the calf has reached its slaughter weight of about 150kg. Our German suppliers for best veal take the careful breeding very seriously, so that only top quality calves end up in our store and finally on your plate.
Convince yourself and order your piece of veal right now!
Good to know
Veal
meat from young cattle (approx. 22 weeks old)
Light red/pink/white - depending on the breeding
very white color is most popular with gourmets
tender & light
ganzes Stück
Gewicht 0,7 - 1,55 kg
Within 48 hours available
ganzes Stück
Gewicht 0,5 - 1,4 kg
Within 48 hours available
Hüfte
Gewicht ca. 1000g
Within 48 hours available
3 Stück
Gewicht 300 g
Within 48 hours available
Schnitzel
Veal Cutlet Top Round 1 x 180g
Gewicht 4x 180 g
Within 48 hours available
Backen
Gewicht 1000 g
Within 48 hours available
ganze Stück
Veal Loin Roast whole piece min. 2000g
Gewicht 2000 g
Within 48 hours available
Kopf & Backen
Calf's head rolled & pre-cooked
Gewicht 2000 g
Within 48 hours available
Leber
Gewicht 500 g
Within 48 hours available
20 Stück
Gewicht 1200g
Within 48 hours available
1 Stück im Naturdarm
Kalbsleberwurst mit Trüffel im Naturdarm 250g
Gewicht 250g
Within 48 hours available
A PURE DELIGHT - VEAL FROM KREUTZERS
What would Italy be without its veal? Just think of Vitello Tonnato, this wonderfully delicious combination of veal and tuna. The tender meat of veal is also very popular in Germany - and this with very good reason.
TENDER, MORE TENDER, VEAL - A REAL PLEASURE!
"The whiter, the better!" If there were a formula for the best veal from a gourmet's point of view, it would probably be this one. White veal is being produced from feed that is particularly low in iron - since iron, as a component of blood pigment, colors the meat in red. Even grazing with a high proportion of grass in the feed makes the calves' meat redden. In general, high-quality veal is pale pink to white, low-fat and wonderfully tender due to the young age of the animals.
VEAL - QUALITY THROUGH CAREFUL RAISING
But the color alone does not make good veal. The rearing conditions are of great importance as well. For example, the calves need a lot of light to develop properly. Proximity to other cattle is also important, which is why the calves are reared in small groups. At about 22 weeks, the calf has reached its slaughter weight of about 150kg. Our German suppliers for best veal take the careful breeding very seriously, so that only top quality calves end up in our store and finally on your plate.
Convince yourself and order your piece of veal right now!
Good to knowVeal
meat from young cattle (approx. 22 weeks old)
Light red/pink/white - depending on the breeding
very white color is most popular with gourmets
tender & light