Veal breast (French: poitrine de veau) is the underside section of the calf, below the shoulder and along the rib cage. It contains layers of meat, fat, connective tissue and, depending on fabrication, ribs and cartilage. It is generally more economical than loin or rack and is well suited to stuffing, rolling, braising and slow roasting.
Veal breast may be supplied bone-in, boneless, rolled, stuffed or cut into portions. The French term tendron is used for particular cartilaginous and rib-adjacent portions of the breast. Market names and exact boundaries vary, so confirm the bone and cartilage content with the supplier.
Breast is commonly boned and stuffed, rolled and braised, or slow-roasted until the connective tissue softens. Tendrons may be braised gently and finished by glazing or pan-frying. Long cooking develops gelatin and tenderness; crisp finishing can provide contrast after the meat has become tender.
Example: bone and roll veal breast with a forcemeat and herbs, braise until tender, press and chill if required for clean portioning, then finish in the oven or pan. Tendrons can be braised and glazed for service.
Veal breast is not the same as veal shank, although both contain connective tissue and suit moist cooking. The shank is the lower leg with a central bone and marrow; breast is the underside rib and belly section.
Chef’s tip: specify bone-in or boneless, skin and cartilage trim, and whether the breast is intended for stuffing or braising. Account for bone and fat loss when calculating yield.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
