The tenderloin is located under the ribs of the loin. Because of this, tenderloin is the muscle that gets the least exercise. Once all the outer sinews have been removed, you can cut them into different steaks for a range of preparations. Use the 'chain' for stews or bouillons. The tail can be cut into small chunks for sautéed dishes or your favourite skewers. The centre can be cut into the most delicate veal steaks or roasted whole in the oven. The head can be cut lengthwise and then cut into small filet mignons.

The halal & milk-fed Veal was born and slaughtered in Holland and contains a lot of nutrients that are essential for the proper functioning of the human body and immune system. The meat comes from healthy animals with a taste that has been popular for ages. Grown free of hormones, and free of medicines (the required withdrawal periods are observed), the milk-fed veal meat is light pink in colour. Milk gives more tenderness and flavour to veal meat.