Meat
Marrow
Marrow from the bone of Veal is prepared as a distinct kitchen form of young bovine fine meat, used when cooks need this specific yield or texture. It highlights mild pale beef character. Match cooking method to moisture, fat, and intensity rather than forcing one technique on every piece. As a marrow section of bone, portion for even cooking and clear labelling. Cook veal marrow 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.
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Characteristics
Preparations
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 80 g
- Saturated Fat 32 g
- Trans Fat 0.2 g
- Monounsaturated Fat 38.4 g
- Polyunsaturated Fat 9.6 g
- Cholesterol 110 mg
- Sodium 35 mg
- Salt 0.09 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 5 g
- Water 11 g
- Energy 740 kcal
- Water 11 g
- Protein 5 g
- Fat 80 g
- Saturated Fat 32 g
- Monounsaturated Fat 38.4 g
- Polyunsaturated Fat 9.6 g
- Omega-3 0.77 g
- Trans Fat 0.2 g
- Vitamins 40.7 mg
- Vitamin A 22 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.9 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.2 µg
- Minerals 103 mg
- Major Minerals 102 mg
- Trace Minerals 0.8 mg
- Iron 0.8 mg
- Salt 0.09 g
- Cholesterol 110 mg
Vitamins
vitamin-b12-cobalamin: 2 · vitamin-a: 22 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.9 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.2 ·
Minerals
Sodium: 35 · Potassium: 55 · Calcium: 12 · Iron: 0.8 ·
Veal marrow is a delicate fat depot—high energy, low water. Slightly more residual moisture and protein than mature beef marrow.
History
Butchers charted marrow of veal as cookery specialised by muscle and joint.
Retail packing standardised marrow portions of veal for home kitchens.
Ready-to-cook marrow packs of veal expanded for convenience cooking.