Veal breast

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Veal breast (French poitrine de veau , English veal breast ) is a section of the slaughtered calf of domestic cattle , the term means the breast meat both with and without the bones.

In the calf, this section usually contains the entire chest with the sternum and cartilage that connects the two, it corresponds to the beef brisket and, due to the small size of the calf, is usually left with the thinning (plate, belly) on the breast with commercially available cuts . If the breast is cut with the thinning, the commercial cut is then called "breast and ladder long". After separating this part of the trade from the forequarter, the forequarter without breast is called "crops".

Veal breast is particularly well known in German, Italian and French cuisine, and also part of the seder at the Jewish Passover festival. For example, to celebrate the Syrian Seder, veal breast filled with fava beans or mushrooms is served.

use

The meat loosened from the bones is particularly suitable for stews , as veal is rich in gelatinous collagen , which is mainly contained in the connective tissue and soft bones of the calf. Slowly braising the meat will make it fork soft as the collagen breaks down. An alternative is the curing and smoking of the boneless breast as veal bacon , which is sliced ​​and used like pork bacon . A popular preparation is the stuffed breast of veal , which can be made from the loosened breast of veal, but also with the ribs.

Individual evidence

  1. ↑ Adam Danforth: Butchering Beef: The Comprehensive Guide to Photographic Humane Slaughtering and Butchering . Storey Publishing, 2014, ISBN 978-1-60342-932-0 , pp. 148–149 ( google.de [accessed on May 24, 2019]).
  2. ^ A b Thomas Schneller, Brad Matthews, Culinary Institute of America : Kitchen Pro Series: Guide to Purchasing . Cengage Learning, 2011, ISBN 978-1-133-41679-1 , pp. 131 ( google.de [accessed on May 24, 2019]).
  3. ↑ Detert Brinkmann: Investigations into the suitability of the video image analysis (VIA) of the VBS 2000 for the assessment of the carcass quality of calves and young bulls - Inaugural - Dissertation to obtain the degree of Doctor of Agricultural Sciences . Ed .: High Agricultural Faculty of the Rheinische Friedrich-Wilhelms-Universität zu Bonn. 2006, p. 50 .
  4. ↑ Aliza Green: Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut . Quirk Books, 2005, ISBN 978-1-59474-017-6 , pp. 79 ( google.de [accessed on May 24, 2019]).
  5. ^ Gil Marks: The: World of Jewish Cooking . Simon and Schuster, 1999, ISBN 978-0-684-83559-4 ( google.de [accessed June 30, 2019]).
  6. ↑ Aliza Green: The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat . Quarry Books, 2012, ISBN 978-1-59253-776-1 , pp. 72 ( google.de [accessed on May 24, 2019]).
  7. ↑ Bruce Aidells: The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat . Houghton Mifflin Harcourt, 2012, ISBN 978-0-547-61752-7 , pp. 572 ( google.de [accessed on May 24, 2019]).