Breast and Flank

The breast and flank cuts of veal are often available boned, to be used for stuffing, rolling and then roasting or gently simmering. Alternatively, these joints may be cut into 2.5 cm (1 in) thick strips for braising or pot roasting.

Veal breast may also be stewed - it is particularly good when cooked together with a chunk of fat bacon and some large, juicy onions.