Calf

THE BRIGHT JOY – VEAL FROM KREUTZERS

What would Italy be without its veal? Just think of Vitello Tonnato, that wonderfully complementary combination of veal and tuna. The wonderfully tender meat of veal is also very popular in Germany, and rightly so!

TENDER, MORE TENDER, VEAL – A REAL DELIGHT!

"The whiter, the better!" If there were a formula for the best veal from a gourmet perspective, this would probably be it. White veal results from a diet particularly low in iron, as iron, a component of hemoglobin, colors the meat red. Pasture grazing with a high grass content in the feed also makes the calves' meat more reddish. Generally, high-quality veal is pale pink to white, low in fat, and wonderfully tender due to the young age of the animals.

Veal – Quality through careful breeding

But color alone doesn't make good veal. For true enjoyment, the rearing conditions are of paramount importance. Calves need plenty of light to develop properly. Proximity to other cattle is also crucial, which is why the calves are raised in small groups. At around 22 weeks, the calf reaches its slaughter weight of approximately 150 kg. Our German suppliers of the finest veal take careful rearing very seriously, ensuring that only top quality ends up in our shop and ultimately on your plate.

See for yourself and have your piece of wonderfully tender veal conveniently delivered to your home!