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5.2: Nutrition of Veal

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  • Page ID
    21246

    • Marshall Welsh & William R. Thibodeaux
    • Finch Henry Job Corps Center & Nicholls State University
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    Like beef, veal is a major source of protein as well as niacin, zinc and B vitamins. Veal has less marbling than beef. When trimmed of any visible fat, veal is lower in fat and calories than comparable beef cuts and is leaner than many cuts of pork and poultry.

    Although veal may not be as popular as beef or pork, it is versatile and easy to cook and acid s variety to menus. Veal is much more delicately flavored than beef, with a finer texture and lighter color. Its flavor blends well with a variety of sauces and other ingredients without overpowering them. Veal can be cooked by almost any dry-heat, moist-heat or combination cooking method.

    Veal quality varies greatly among purveyors. Purchase only from reputable companies to be sure of receiving a consistently high-quality product. Because veal carcasses are relatively small, they are sometimes purchased as primal cuts for further fabrication.

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    Veal Blanquette en vol au vent- Wikimedia Commons

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    Wiener schnitzel with potato dumplings- Wikimedia Commons

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    Veal Osso Bucco- flickr.com

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    Veal Sweetbreads - Wikimedia Commons

    This page titled 5.2: Nutrition of Veal is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Marshall Welsh & William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.