Meat
Veal
Veal is meat from young cattle, paler and more delicate than mature beef, with fine grain and mild flavour. Traditional European cookery prizes escalopes, chops, osso buco shanks, and sweetbreads; modern welfare-focused rearing emphasises group housing and higher welfare standards. Colour and texture reflect age, diet, and breed. Pale rose veal differs from older calf beef; cut selection and gentle cooking preserve tenderness.
Also known as: Vitello, Veau
Track this ingredient
Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.7 g
- Saturated Fat 5.25 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.2 mg
- Sodium 63.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.4 g
- Water 59.6 g
- Energy 212 kcal
- Water 59.6 g
- Protein 22.4 g
- Animal Protein 21.3 g
- Fat 11.7 g
- Saturated Fat 5.25 g
- Monounsaturated Fat 4.77 g
- Polyunsaturated Fat 1.01 g
- Trans Fat 0.2 g
- Vitamins 44.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.65 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.9 µg
- Vitamin B12 — Cobalamin 2.9 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 302 mg
- Major Minerals 291 mg
- Trace Minerals 10.8 mg
- Salt 0.15 g
- Sodium Chloride 0.15 g
- Cholesterol 71.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.9 · vitamin-a: 20 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.65 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Sodium: 63.22 · Potassium: 164 · Calcium: 64 · Iron: 3.4 · Zinc: 2.4 · Iodine: 5 ·
Muscle meat is protein-dense with variable marbling fat.
In the kitchen
Culinary partners and combinations that usually underperform with Veal.
Usually avoid with
Often clash in flavour or tradition
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Mediterranean civilisations prepared young cattle meat in temple and elite diets long before modern veal systems.
French classic cuisine codified veal stocks, blanquettes, and escalope preparations central to haute cuisine.
Intensive calf rearing expanded commercial veal supply in northwestern Europe.
Welfare reforms and rose veal marketing reshaped consumer expectations around calf meat production.