Veal Tafelspitz
Veal Tafelspitz is a tender, lean cut from the leg of veal, prized for its fine texture and mild flavor. It is valued in many cuisines around the world for its versatility. Veal Tafelspitz is ideal for classic preparations such as simmering or braising, as well as for modern dishes.
Veal Tafelspitz – The cutting

Tafelspitz (boiled beef) is located in the upper part of the leg and borders the rump. It is the thin, tapered tip of the tail and is characterized by its fine marbling. Tafelspitz (boiled beef) is particularly tender and mild in flavor, making it ideal for a variety of dishes. Its texture ensures it remains juicy and flavorful even with extended cooking.
