Meat

Heart

Heart of Veal is dense muscle for thin grill or braise. Trim vessels; direct beefy flavour. As a heart section of sweetbread, portion for even cooking and clear labelling. Cook veal heart to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Escalopes, osso buco, chops, and roasts show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.