raw veal breast
Also known as: raw breast of veal
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Also known as: raw breast of veal
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw veal breast is highly perishable and should be cooked or frozen within 1 to 2 days of purchase.
Yes, you can freeze it for 6 to 9 months. Ensure it is wrapped airtight to prevent freezer burn.
Because it contains significant connective tissue, low and slow methods like braising or slow roasting are best.
Look for meat that is creamy pink in color with white fat. Avoid meat that looks grey or has a strong odor.
Beef brisket or lamb breast are the closest substitutes in terms of texture and fat content.
No, the breast is one of the fattier cuts of veal, which makes it ideal for slow cooking as the fat renders and keeps the meat moist.
It is usually better to cook it with the bones for added flavor and structure, especially if stuffing it. The bones can be removed easily after cooking.
It pairs excellently with lemon, garlic, rosemary, thyme, white wine, and mushrooms.
Generally no, as it is too tough for quick, high-heat cooking unless it has been pre-braised or marinated extensively.
raw veal breast is a versatile ingredient found in cuisines around the world. With 231 calories per 100g and 17.5 grams of protein, it's a nutritious addition to many dishes.
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View all meat →Discover 0 recipes featuring raw veal breast with step-by-step instructions.
Browse recipes →A whole veal breast typically weighs 3-4 pounds and can serve 4 to 6 people depending on the amount of bone and fat.