Boning A Breast Of Veal
Joints can be cooked with the bone in or out. Boned joints cook more evenly and are much easier to carve into neat slices. After boning, the meat is ready for rolling and tying, with or without a stuffing, or for cutting into pieces.
1. Outline the rib bones, with the tip of a boning knife. Cut the bones away from the meat beneath.
2. Cut through the cartilage and around the breastbone. Remove the bone.
3. Remove the rib bones. Trim the breast of any cartilage, sinew or excess fat.
