Veal breast

Veal breast comes from the front chest area of the calf and is one of the fattier, yet highly flavoursome cuts of veal. It contains bones, cartilage, and well-marbled muscle, making it ideal for slow cooking and braising. A classic preparation is stuffed veal breast, where the meat is cut open and filled with herbs, vegetables, or a meat stuffing. It is also excellent when roasted in the oven with root vegetables. When cooked low and slow, the meat becomes juicy, tender, and wonderfully aromatic. Veal breast is a favourite in traditional Czech, French, and Italian cuisine.