Bone-In Veal
Breast
Bone-In Veal Breast is a traditional cut that comes from the lower chest of a young calf. It carries fat and connective tissue similar to beef, but the meat itself is lighter in color and has a delicate flavor closer to chicken. When cooked slowly, the fat renders into the meat and the connective tissue breaks down, creating a juicy, tender dish that feels classic and celebratory. It’s often stuffed and roasted for Sukkos and special occasions.
Bone-In Veal
Breast
Bone-In Veal Breast is a traditional cut that comes from the lower chest of a young calf. It carries fat and connective tissue similar to beef, but the meat itself is lighter in color and has a delicate flavor closer to chicken. When cooked slowly, the fat renders into the meat and the connective tissue breaks down, creating a juicy, tender dish that feels classic and celebratory. It’s often stuffed and roasted for Sukkos and special occasions.
The Cut
From the lower chest of a young calf
Character
Contains fat and connective tissue like beef, but with a lighter color and delicate flavor
Cooking style
Braised or roasted slowly, often stuffed for added flavor and elegant presentation
Texture
Tender, juicy, and flavorful with a lighter bite than beef
Occasion
A beloved Yom Tov staple, but also a beautiful choice for elevating your Shabbos table with something a little different
Nutrition:
0
1600 Calories
0
3.8g Sat. Fat
0
24g Protein
0
1.8 mg Iron
0
6 mg Zinc
Nutrition information per 5oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #23159): 300 Calories; 150 Calories from fat; 16.7g Total Fat (6.3 g Saturated Fat; 0.8 g Trans Fat; 1.0 g Polyunsaturated Fat; 7.3 g Monounsaturated Fat; 0 g CLA Fat;) 108 mg Cholesterol; 75 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 40 g Protein; 3.0 mg Iron; 458 mg Potassium; 0.40 mg Riboflavin; 8.2 mg NE Niacin; 0.75 mg Vitamin B6; 3.25 mcg Vitamin B12; 249 mg Phosphorus; 9.9 mg Zinc; 49.7 mcg Selenium; 78.3 mg Choline.
This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin and Phosphorus.
