Products & recipes 

 Products & recipes 

 Products & recipes 

Cut index

Our TILS veal is very versatile in its use. To cook a delicious veal dish, it is important to use the appropriate part and the optimal  cooking method. In the cut index you can see a calf’s division into its segments. For the cut index, a picture of a cow is used on purpose because the segments of the calf are the same as the segments of the full-grown animal although much smaller.

Schnitzel

Roulade

Meat cut into strips

Goulash

Rolled roast

Liver

Loin steak

Ground veal

Shoulder

Osso buco

​Qualitative preparation

Saddle of veal from own butchering

clean & even portioned ready-to-cook

individually portioned

A personal greeting
from our chef Fabian Uerpmann to you

When you realize that the perfect meal doesn’t exist, but the idea of such, the real intention of the pursuit of perfection becomes clear: To make people happy. That’s the whole point of cooking.

A little insider tip for you:
When you turn veal immediately before frying in corn starch, it stays juicier and more tender. Perfect is here that you it will be easier for you to make a gravy from the juice without using any additional binders. 

Have fun with cooking and enjoying :)

Cut index

Our TILS veal is very versatile in its use. To cook a delicious veal dish, it is important to use the appropriate part and the optimal  cooking method. In the cut index you can see a calf’s division into its segments. For the cut index, a picture of a cow is used on purpose because the segments of the calf are the same as the segments of the full-grown animal although much smaller.

Schnitzel

Roulade

Meat cut into strips

Goulash

Rolled roast

Liver

Loin steak

Ground veal

Shoulder

Osso buco

Qualitative preparation

Saddle of veal from own butchering

clean & even portioned ready-to-cook

individually portioned

A personal greeting
from our chef Fabian Uerpmann to you

When you realize that the perfect meal doesn’t exist, but the idea of such, the real intention of the pursuit of perfection becomes clear: To make people happy. That’s the whole point of cooking.

A little insider tip for you:
When you turn veal immediately before frying in corn starch, it stays juicier and more tender. Perfect is here that you it will be easier for you to make a gravy from the juice without using any additional binders. 

Have fun with cooking and enjoying :)

Cut index

Our TILS veal is very versatile in its use. To cook a delicious veal dish, it is important to use the appropriate part and the optimal  cooking method. In the cut index you can see a calf’s division into its segments. For the cut index, a picture of a cow is used on purpose because the segments of the calf are the same as the segments of the full-grown animal although much smaller.

Schnitzel

Roulade

Meat cut into strips

Goulash

Rolled roast

Liver

Loin steak

Ground veal

Shoulder

Osso buco

Qualitative preparation

Saddle of veal from own butchering

clean & even portioned ready-to-cook

individually portioned

A personal greeting
from our chef Fabian Uerpmann to you

When you realize that the perfect meal doesn’t exist, but the idea of such, the real intention of the pursuit of perfection becomes clear: To make people happy. That’s the whole point of cooking.

A little insider tip for you:
When you turn veal immediately before frying in corn starch, it stays juicier and more tender. Perfect is here that you it will be easier for you to make a gravy from the juice without using any additional binders. 

Have fun with cooking and enjoying :)