Meat

Stewing

Stewing Veal is diced collagen-rich meat for long moist dishes. Brown first; simmer gently until tender. Cook veal stewing 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.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedFriedGrilledRoastedStock

Traits

Butcher CutCollagenFinger FoodSkin OnVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 218

Amount per 100 g

Total Fat 17.6 g
Saturated Fat 4.94 g
Trans Fat 0.2 g
Monounsaturated Fat 5.04 g
Polyunsaturated Fat 0.97 g
Cholesterol 67.2 mg
Sodium 61.3 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.1 g
Water 62.9 g

Detailed nutrients

Energy 218 kcal
Water 62.9 g
Protein 21.1 g
Fat 17.6 g
- Saturated Fat 4.94 g
- Monounsaturated Fat 5.04 g
- Polyunsaturated Fat 0.97 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 38.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.67 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
Minerals 351 mg
- Major Minerals 349 mg
  - Calcium 54 mg
  - Sodium 61.3 mg
  - Potassium 234 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 67.2 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.67 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.4 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·

Minerals

Sodium: 61.29 · Potassium: 234 · Calcium: 54 · Iron: 1.5 ·

Wings carry skin fat and connective tissue over modest muscle.

History

1800

Butchers charted stewing of veal as cookery specialised by muscle and joint.

1950

Retail packing standardised stewing portions of veal for home kitchens.

2000

Ready-to-cook stewing packs of veal expanded for convenience cooking.