Jeni Wright, Eric Treuille, Le Cordon Bleu

Boning a Breast of Veal

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
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 breast-bone. Remove the bone.

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