Veal, composite of trimmed retail cuts, separable fat, cooked
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the rendered, separable fat from cooked veal, a pure, dense source of animal fat with a rich, savory flavor and a smooth, unctuous texture when warm. Nutritionally, it is almost entirely fat, providing a very high concentration of calories (642 kcal per 100g) with negligible protein or carbohydrates. It's a traditional cooking medium and flavor enhancer, not a standalone food.
Calorie split: 6% protein · 0% carbs · 94% fat
↓ Full nutrition💚 Why it's loved
Chefs and home cooks prize it for its ability to impart a profound, meaty umami flavor to roasted vegetables, potatoes, and sautéed dishes. It's valued in traditional cuisines for creating flaky pastries, rich sauces, and confits where its clean, savory taste is a foundation.
⚠️ Watch-outs & how to enjoy it better
Due to its extremely high saturated fat and calorie content, it should be used sparingly by those monitoring heart health or calorie intake. It is not suitable for a low-fat diet. To counteract this, use it as a potent flavoring agent in very small amounts (e.g., a teaspoon to roast a tray of vegetables) rather than a primary cooking fat, and balance meals with abundant fiber from vegetables.
Key benefits
- Provides a concentrated source of energy from fat
- Contains fat-soluble vitamins like A, D, E, and K
- Adds rich, savory depth to dishes when used for cooking
- A traditional ingredient in confits and pastry making
- Can be rendered into a stable cooking fat with a high smoke point
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Rendering veal fat is a classic technique to produce 'white dripping,' a clean, white cooking fat that was historically a prized and economical kitchen staple before the widespread use of vegetable oils.
Full nutrition (USDA data · scales with serving)
| Water | 21.6 g |
| Energy | 642 kcal |
| Energy | 2686 kj |
| Protein | 9.4 g |
| Total lipid (fat) | 66.7 g |
| Ash | 0.82 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 4.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 10.0 mg |
| Phosphorus, P | 116 mg |
| Potassium, K | 173 mg |
| Sodium, Na | 57.0 mg |
| Zinc, Zn | 0.87 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 5.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.02 mg |
| Riboflavin | 0.12 mg |
| Niacin | 2.8 mg |
| Pantothenic acid | 0.45 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 5.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 5.0 ug |
| Folate, DFE | 5.0 ug |
| Vitamin B-12 | 0.55 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.25 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 32.4 g |
| SFA 10:0 | 0.09 g |
| SFA 12:0 | 0.26 g |
| SFA 14:0 | 3.6 g |
| SFA 16:0 | 16.6 g |
| SFA 18:0 | 10.5 g |
| Fatty acids, total monounsaturated | 28.0 g |
| MUFA 16:1 | 3.4 g |
| MUFA 18:1 | 23.7 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:3 | 0.57 g |
| Cholesterol | 73.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.10 g |
| Threonine | 0.41 g |
| Isoleucine | 0.46 g |
| Leucine | 0.75 g |
| Lysine | 0.78 g |
| Methionine | 0.22 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.38 g |
| Tyrosine | 0.30 g |
| Valine | 0.52 g |
| Arginine | 0.55 g |
| Histidine | 0.34 g |
| Alanine | 0.56 g |
| Aspartic acid | 0.81 g |
| Glutamic acid | 1.5 g |
| Glycine | 0.48 g |
| Proline | 0.39 g |
| Serine | 0.35 g |
FAQ
How is veal fat different from beef fat (tallow)?
Veal fat is generally softer, has a milder, more delicate flavor, and a lower melting point than beef tallow, which comes from older cattle and is firmer and more strongly flavored.
Can I use it for deep frying?
Yes, once rendered and strained, it has a high smoke point and is stable for frying, imparting a savory flavor. However, it is very high in saturated fat, so this should be an occasional use.
How do I store rendered veal fat?
Strain it well to remove any meat particles, then store it in an airtight container in the refrigerator for up to a month, or freeze it for several months.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 6.42 kcal/g · 6% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.33 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.