The healthiest of all red meats, veal is both a tender, delectable protein choice and a nutritional dynamo.
High-level athletes often choose veal because of it is easily digested, and quickly fuels the body with valuable nutrients. This efficient digestion also makes veal an excellent food source for children and the elderly – but everyone in between also can enjoy its superb taste and outstanding eating quality.
Traditional veal dishes hail from Italian, French and German cuisine. These cultures have embraced veal for centuries, and have perfected the preparation of long-adored favorites like osso bucco, schnitzel, scaloppini and parmigiana. But in more recent iterations, veal also has taken on a distinctly continental flair. Today, it’s just as likely you may enjoy veal in a burger, loin roast or grilled chop.
“Regardless of the cut, veal contains the 9 essential amino acids that your body cannot produce.”
Chefs around the world appreciate veal for its tenderness and subtle flavor. Because its essence is so mild, it takes on the flavor of whatever herbs, spices and other seasonings are paired with it. And virtually any cut of beef you can choose also can be sourced in veal. Imagine a gorgeous prime rib roast – made of tender, luscious veal. Other possibilities include tenderloin, steaks, chops, brisket, sausage, ground veal and stew meat.
Regardless of the cut, veal contains the 9 essential amino acids that your body cannot produce. It is extremely lean and low in calories, cholesterol, unsaturated fat, and sodium. Important minerals like zinc and iron also are readily supplied by veal. It combines the low-calorie, low-fat properties of chicken with the high iron and zinc properties of beef – all in one tasty package.
A 3-ounce serving of veal contains about 400 calories, and the protein conversion rate of veal is outstanding. A 100-gram (3.5-ounce) serving of veal yields about 22 grams of protein. USDA Recommended Dietary Guidelines suggest adult women should eat 46 grams of protein per day, and adult males, 56 grams.
Next, get a pro-tip on cooking with veal.
