Breast
The Breast may be sold whole and if so, no further processing is required. However, due to its size, the Breast is usually separated into the Brisket and the Rib portion.
A. Brisket
The brisket is thick, fine-textured, lean, and tender. The following cuts can be made:
1. Bone-in riblets
2. Boneless riblets
3. Boneless brisket roast
4. Rolled brisket roast
5. Cube steak
6. Cutlets
7. Stroganoff strips
8. Veal kabobs
The brisket portion of the breast is removed at the sixth rib counting from the point end. Remove the heavy fat at the point perimeter and the heavy tissue from the reverse side.
1. Bone-in riblets
Bone-in riblets are made by cutting the brisket parallel to the ribs. Do not saw lengthwise through the ribs; this results
in a fatty appearance.
2. Boneless riblets
Boneless riblets may be cut instead of bone-in riblets. Bone out the whole brisket leaving the deckle on the bones.
Slice the boneless brisket approximately 1′/2 inches thick. Cut between the ribs and package as brisket ribs for stock or bone-in stew.
3. Boneless brisket roast
Bone out the whole brisket leaving the deckle on the bones. Score bone side as you would a flank steak. Package with scored side up.
4. Rolled brisket roast
Place two boneless brisket roasts-one on top of the other in reverse positions. Jet net or tie at 1½ inch intervals.
5. Cube steak
Bone out the brisket, remove the fat kernal from the point end and remove both the internal and external tissue. Cut into pieces and put through cube steak machine at least twice.
6. Cutlets
Bone out the brisket, remove the fat kernal from the point end and remove both the internal and external tissue. Place on block, bone side down. The grain runs at a slight angle; be sure to cut across the grain. Remove the first two inches at the point end and cube. Make butterfly slices one-quarter inch thick from remaining brisket. Cut to the point at which the brisket is too thin for good slicing, and cube remaining portion. This type of cutlet is usually used for scallopini.
7. Stroganoff strips
Cut boneless brisket lengthwise across the grain. Make strips ½ thick and 4-5 long.
8.Veal kabobs
Completely remove all tissue, fat, and membranes from the boneless brisket. Cut
into 1½” cubes.
B. Rib Portion
The rib portion of the breast is considered the best tasting part of the forequarter. It is usually prepared as a breast for stuffing and rarely requires further processing.
However, six additional cuts can be made.
1. Breast for stuffing
2. Skirt steak
3. Cube steak
4. Ground veal
5. Stew meat
6. Riblets
7. Boneless rolled roast
1. Breast for stuffing
Remove the external tissue from the skirt steak. Remove the skirt steak and the tissue from the underside. Cut away the boneless meat from the edge of the breast opposite the ribs. Cut along the cartilage; do not expose or cut into the cartilage.
Lay breast rib side down. Insert knife in thin end on top of rib bones. Using a semi-circular motion, cut a pocket large enough to insert hand. Leave a 1″ uncut margin around breast.
2. Skirt steak
The skirt steak is removed from the rib portion and may be sold as is.
3. Cube steak
The skirt steak may be cubed by putting through cube steak machine at least twice.
4. Ground veal
After the skirt is removed, cut away the boneless meat from the edge of the breast opposite the ribs, and grind.
5. Stew meat
The boneless meat removed from the edge of the breast may also be diced and sold as stew meat.
6. Riblets
Remove the skirt steak and external tissue. Cut away the boneless meat from the edge of the breast opposite the ribs.
Instead of cutting as a breast for stuffing, slice the breast parallel to the ribs. Cut each riblet in half for packaging.
7. Boneless rolled roast
Remove the skirt steak and external tissue. Cut away the boneless meat from the edge of the breast opposite the ribs. Bone the breast and roll for roasting.