Veal — Average of Trimmed Retail Cuts

Veal Nutrition at a Glance: Understanding Average Veal Cut Data

This entry presents USDA composite nutritional data for veal averaged across all trimmed retail cuts, providing a reference figure useful when the specific veal cut consumed is not defined. Veal is the meat of young cattle — typically dairy breed calves between two and eight months of age — and has been eaten across Europe since ancient times. The Romans considered veal a luxury food and prepared it extensively; medieval European cooking prized young animals for their tender meat and mild flavour; and classical French and Italian cuisines elevated veal to one of the foundational proteins of fine dining over the eighteenth and nineteenth centuries. Today, veal is produced and consumed primarily in France, Italy, Germany, Switzerland, the Netherlands, and Australia, with smaller but growing markets in the UK and North America where concern for animal welfare has historically reduced consumption. The growth of higher-welfare rose veal production is changing this, offering consumers a more ethically produced alternative.

What the Nutritional Data Shows

Average trimmed veal retail cuts provide 144 kcal and 19.4 g of protein per 100 g, with 6.8 g of fat of which 2.8 g is saturated. This is consistently lean across the whole range — veal's average fat content is lower than equivalent composites for beef, lamb, or pork, reflecting the youth of the animals and their lower fat deposition. Individual cuts vary from the extremely lean shank (94 kcal) to the fattier breast (208 kcal). All veal cuts provide complete protein, B12, zinc, selenium, and phosphorus.

Veal in a Balanced Diet

Veal is an excellent lean protein source providing the micronutrients associated with red meat — particularly B12 and zinc — at lower fat than most other red meat options. Consumers who choose higher-welfare rose veal can enjoy these nutritional benefits from an animal raised with greater regard to welfare standards. Moderate consumption of unprocessed veal as part of a varied diet is consistent with good nutritional practice.