What is the veal breast?

veal breast is a cheap cut of meat from the chest and abdomen of the young calf that tends to be hard and greasy. Special cooking processes, such as under the wall or steamed, breasts can be softer and tastier. Chefs also often fill this cut of meat or cook it as a confit. There are a number of ways to make this cut of meat. As with other cuts from young calves, breast production is sometimes considered cruel. When purchased from a butcher's or supermarket, it can be supplied with or without bones. Because it obscures such a large area of ​​the animal, veal breasts contain both oily and lean meat, tend to be hard and often come with a layer of fat above the need for cutting.

Stewing or choking breasts from veal breaks down connective tissue and harder areas of meat, leading to a finer result. Braising includes cooking larger veal or other tasty liquid, while stewing uses smaller, more even pieces of meat. Both types of veal food usually include vegetables such as onions, cellsER and carrots.

It is also possible to fill both bone and bone veal breasts. Filling the veal breast involves cutting the pocket between meat and ribs and then filled with stuffing and baking the whole piece. The cost of digging cuts is a similar process, but the pocket should be cut between the muscle layers. Since the veal is gentle and easily dried, the wet stuffing keeps it wet during the roasting process.

Confit breast veal offers offers a way to soften and taste meat, and also maintain it for later use. The meat must first be baked separately at high temperature for a short time. Then the broth, wine, vegetables and spices are added to the pan, and the whole confit is cooked slowly at a relatively low heat. Bones and connective tissue are removed from warm veal, stressed liquid and remaining meat wrapped and pressed. Like other conflicts, veal breasts can be eaten or stored in their homelandFat for several weeks in a cold place.

Farmers can produce veal in several different ways. Bob veal comes from very young calves, killed at the age of several days. The calves from veal fed the pattern are older and have very pale meat, while calves with grain have darker meat that can be sold as a calf instead of veal.

Many people decided not to eat veal as a result of how the meat is produced. Conventional veal production involves maintaining calves in very small pens with small exercise and can be considered cruel. Alternatives include breast cuts from free -increasing veal calves that receive better nutrition and other exercises.