Veal Tenderloin

 Small, thin, lean, incredibly tender muscles located on either side of the backbone, tenderloins are the most prized cut on the entire animal. Their buttery tenderness is legendary. From the tenderloin, you can get the Filet (Filet Mignon), Chateaubriand and a small roast. 

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This company began as a family business in 1885. Now, more than a century later, it has grown into one of the world’s largest veal slaughterhouses. It is also the only veal slaughterhouse in the Netherlands with a royal distinction, that of appointment to the court or Hofleverancier.

Note: Actual product may be slightly different from the images.

Instructional Video

*Video credits : Stella Cullinary/Jacob Burton