Veal Breast

The breast is a fattier, flavorful, and inexpensive cut from the underside of the calf. It is usually boned and stuffed, then braised or roasted low.

What to know

The breast has more fat and connective tissue than the lean loin and leg, which keeps it moist over long cooking. It often comes with a pocket for stuffing.

How to cook it

Stuff it, then braise or roast it low and slow until tender. Slice across to serve. It is a budget centerpiece that eats like a special-occasion roast.

Learn more

Back to the Veal Meat Wiki and the full veal cuts guide, or find humanely raised veal near you.

FAQ

How do you cook veal breast?

Season or stuff it, then cook low and slow, either braised or roasted, until tender. Slice across the grain to serve.