veal breast  The breast includes the lower end of the ribs, along with some fairly lean meat.

Cuts:

veal breast roast  Notes:  You can get this either with or without bones.  A common way to serve this is to cut open a pocket between the ribs and the meat and stuff it before roasting.   Substitutes:  veal blade roast (this is also a good candidate for stuffing)

veal riblets = veal breast riblets   Notes:  These are similar to beef short ribs.  They're usually braised or used in stews.  Substitutes:  beef short ribs

Copyright © 1996-2005  Lori Alden