Boning A Breast Of Veal

Boning A Breast Of Veal, How to do it?

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.

Method

Step 1
Boning A Breast Of Veal-1

Outline the rib bones, with the tip of a boning knife. Cut the bones away from the meat beneath.

Step 2
Boning A Breast Of Veal-2

Cut through the cartilage and around the breast­bone. Remove the bone.

Step 3
Boning A Breast Of Veal-3

Remove the rib bones. Trim the breast of any cartilage, sinew or excess fat.

Vegetable And Fruit Carving