Fillet of veal from Austria 2200 g

➤ 1 veal lung roast from Austria.
➤ Weight: 2,200 g | for 4-8 persons.
➤ Veal fillet - the noblest and most valuable part of the calf.
➤ Beef from Austria of the highest quality.
➤ Short, fine fibers and a very tender meat texture.
➤ Very lean meat with a fat content of only 2-4 %.
➤ the veal fillet - by far the tenderest beef muscle.
➤ Particularly tender and juicy, as this muscle is hardly moved.
➤ This beef fillet is particularly lean, fine-fibered and tender at the same time.
➤ Meat remains incomparably tender and juicy even when whole.
➤ Very tender, lean, slightly nutty and very tender veal fillet steak.
➤ Popular for eating raw as beef tartare or carpaccio.
➤ Veal lung roast for Beef Wellington, steaks, tournedos or fondues.
➤ Preparation in the pan or on the grill | roasting, grilling, smoking.
➤ Regional beef from Austria from Cultbeef.
➤ Feeding: hay, additional concentrated feed.
➤ Matured / wet aged for at least 21 days.
The fillet, also known as tenderloin, is considered the finest cut of beef and is therefore particularly popular. It comes from the inner, less stressed loin muscles of the animal and is characterized by a fine grain and an extremely tender texture. With a fat content of 2 to 4 %, the fillet meat is extremely lean.
The veal fillet steak is a very tender, very tender cut of beef from Austria. The veal fillet has short, fine fibers and a very tender meat texture with a fat content of only 2-4% and is extremely lean.