Veal fillet in one piece
Black Forest veal fillet is ideal for pan-frying or low-temperature cooking. The cut comes from the fillet area of the calf. By rearing and slaughtering the animals ourselves, we guarantee species-appropriate animal husbandry and top-quality meat.
The properties of veal fillet
The veal fillet is placed on both sides of the spine. This fillet has very little connective tissue and, apart from a light layer of fat, is lean . It is therefore ideal for a healthy diet and particularly suitable for athletes, as it is low in fat and very tender.
Raising our calves
When you buy veal fillet from us, you'll always receive meat from our own herd or from our partner farms, also located in the Black Forest. The animals are raised exclusively on our own farm's feed.
Our philosophy is: If the animal is well, the people are well. Short transport routes of no more than 60 km and stress-free slaughter directly in our butcher shop contribute to the quality of our products while protecting the environment.
How to prepare a whole veal fillet on the grill – in 6 steps
Important: The grill should have a lid, regardless of whether it is operated with coal, gas or electricity.
Preparation:
- Prepare the 2-zone grill:
1. Zone: As high heat as possible
2nd Zone: Only indirect heat from Zone 1 - Remove the meat from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Sear on all sides until a roasted aroma develops.
- Place the piece in the indirect zone and reduce the heat of the hot zone as much as possible.
- Insert a core temperature probe into the meat.
- When the desired core temperature is reached, remove the meat from the grill and let it rest for 2-3 minutes.
- Carve the meat across the grain and serve on warmed plates.
How to prepare a whole veal fillet in the oven – in 5 steps
This method differs only slightly from grilling. Use a heavy, solid pan for optimal results.
Preparation:
- Preheat the pan without oil for 2-4 minutes at maximum heat and the oven to approx. 120 °C.
- Remove the meat from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the meat on all sides.
- Place the meat in the oven and insert the core temperature probe .
- When the desired core temperature is reached, remove the meat from the oven and let it rest for 2-3 minutes.
- Slice lengthwise along the grain and serve on warmed plates.
Measuring the core temperature of the veal fillet
A digital probe thermometer helps you cook meat perfectly. Insert the probe into the center of the meat.
Tip: Measure the required depth by placing the probe against the meat and marking the spot.
Veal fillet core temperature
The optimal core temperature is a matter of taste. Here's a table for guidance; our recommendation for veal fillet is highlighted in bold.
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration, but still strongly reddish | 52-56 °C |
| medium | Clearly visible color change, but still a shade of red | 56-60 °C |
| Well Done / Through | Almost completely recolored | 60-64 °C |
Aus eigenem & Partner ViehbestandVeal fillet
Veal fillet
Mageres Lendenfilet vom Schwarzwaldkalb – zart, kurzfaserig & fettarmRegular price
45,49 €
Sale price
45,49 €
Regular price
Unit price
64,99 €
per
kg
Tax included.
Shipping calculated at checkout.
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Veal fillet in one piece
Black Forest veal fillet is ideal for pan-frying or low-temperature cooking. The cut comes from the fillet area of the calf. By rearing and slaughtering the animals ourselves, we guarantee species-appropriate animal husbandry and top-quality meat.
The properties of veal fillet
The veal fillet is placed on both sides of the spine. This fillet has very little connective tissue and, apart from a light layer of fat, is lean . It is therefore ideal for a healthy diet and particularly suitable for athletes, as it is low in fat and very tender.
Raising our calves
When you buy veal fillet from us, you'll always receive meat from our own herd or from our partner farms, also located in the Black Forest. The animals are raised exclusively on our own farm's feed.
Our philosophy is: If the animal is well, the people are well. Short transport routes of no more than 60 km and stress-free slaughter directly in our butcher shop contribute to the quality of our products while protecting the environment.
How to prepare a whole veal fillet on the grill – in 6 steps
Important: The grill should have a lid, regardless of whether it is operated with coal, gas or electricity.
Preparation:
- Prepare the 2-zone grill:
1. Zone: As high heat as possible
2nd Zone: Only indirect heat from Zone 1 - Remove the meat from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Sear on all sides until a roasted aroma develops.
- Place the piece in the indirect zone and reduce the heat of the hot zone as much as possible.
- Insert a core temperature probe into the meat.
- When the desired core temperature is reached, remove the meat from the grill and let it rest for 2-3 minutes.
- Carve the meat across the grain and serve on warmed plates.
How to prepare a whole veal fillet in the oven – in 5 steps
This method differs only slightly from grilling. Use a heavy, solid pan for optimal results.
Preparation:
- Preheat the pan without oil for 2-4 minutes at maximum heat and the oven to approx. 120 °C.
- Remove the meat from the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the meat on all sides.
- Place the meat in the oven and insert the core temperature probe .
- When the desired core temperature is reached, remove the meat from the oven and let it rest for 2-3 minutes.
- Slice lengthwise along the grain and serve on warmed plates.
Measuring the core temperature of the veal fillet
A digital probe thermometer helps you cook meat perfectly. Insert the probe into the center of the meat.
Tip: Measure the required depth by placing the probe against the meat and marking the spot.
Veal fillet core temperature
The optimal core temperature is a matter of taste. Here's a table for guidance; our recommendation for veal fillet is highlighted in bold.
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration, but still strongly reddish | 52-56 °C |
| medium | Clearly visible color change, but still a shade of red | 56-60 °C |
| Well Done / Through | Almost completely recolored | 60-64 °C |
