Protein Food
Veal Breast
About This Entry
Veal breast is a fatty, thin cut often stuffed and braised — Italian and French bistro classic. Rich collagen and fat suit acidic reds, Chianti Classico, and medium-bodied wines with bright acidity.
Beginner Guide
Breast is rolled around stuffing and tied. Low oven or covered braise keeps meat moist while fat renders.
FAQ
- What is Veal Breast?
- Breast is rolled around stuffing and tied.
- How should Veal Breast be cooked for best results?
- Match cooking method to cut — quick heat for tender muscles, slow moist heat for collagen-rich cuts. Rest roasts before slicing.
At a Glance
Group
Veal
Classification
Animal Protein Foods
Scientific name
Bos taurus
Scientific Classification
- Display name
- Veal Breast
- Classification
- Animal Protein Foods
- Group
- Veal
- Scientific name
- Bos taurus
Taxonomy
- Cut type
- roast
- Anatomical cut
- breast
- Bone state
- bone in
- Processing state
- fresh
- Fat content
- rich
- Primary cooking methods
- braise, roast
- Recommended doneness
- well done