Veal, composite of trimmed retail cuts, separable fat, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the pure, raw separable fat trimmed from veal, essentially a solid block of white animal fat. It has a waxy, firm texture when cold that melts into a clear, rich liquid when heated, with a mild, savory, and distinctly meaty flavor. Nutritionally, it is almost entirely fat, providing a dense source of energy with negligible protein or carbohydrates.
Calorie split: 4% protein · 0% carbs · 96% fat
↓ Full nutrition💚 Why it's loved
People love it for its ability to impart a deep, savory richness and succulence to dishes, especially when rendered and used to sauté or braise. It's a prized ingredient in traditional cuisines for creating authentic, flavorful stocks, sauces, and confits.
⚠️ Watch-outs & how to enjoy it better
As it is nearly 100% fat, it is extremely calorie-dense and should be consumed in strict moderation, especially by those managing heart health or weight. To counteract this, use it sparingly as a flavoring agent rather than a primary cooking fat, and always balance meals with plenty of fibrous vegetables and lean protein.
Key benefits
- Provides a concentrated source of dietary fat for energy.
- Contains fat-soluble vitamins like Vitamin K2.
- Adds rich flavor and moisture to dishes when used as a cooking fat.
- Can be rendered into tallow for high-heat cooking and frying.
- A traditional ingredient in charcuterie and sausage making.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Rendered veal fat, or tallow, has a higher melting point than many vegetable oils, making it historically prized for creating exceptionally flaky pastry crusts and for deep-frying at stable temperatures.
Full nutrition (USDA data · scales with serving)
| Water | 24.8 g |
| Energy | 638 kcal |
| Energy | 2669 kj |
| Protein | 6.0 g |
| Total lipid (fat) | 67.8 g |
| Ash | 0.43 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 0.60 mg |
| Magnesium, Mg | 5.0 mg |
| Phosphorus, P | 73.0 mg |
| Potassium, K | 107 mg |
| Sodium, Na | 26.0 mg |
| Zinc, Zn | 0.54 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 | 0.08 mg |
| Niacin | 2.4 mg |
| Pantothenic acid | 0.42 mg |
| Vitamin B-6 | 0.15 mg |
| Folate, total | 4.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 4.0 ug |
| Folate, DFE | 4.0 ug |
| Vitamin B-12 | 0.43 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.31 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 32.9 g |
| SFA 10:0 | 0.09 g |
| SFA 12:0 | 0.26 g |
| SFA 14:0 | 3.7 g |
| SFA 16:0 | 16.9 g |
| SFA 18:0 | 10.6 g |
| Fatty acids, total monounsaturated | 28.4 g |
| MUFA 16:1 | 3.5 g |
| MUFA 18:1 | 24.1 g |
| Fatty acids, total polyunsaturated | 3.3 g |
| PUFA 18:2 | 2.7 g |
| PUFA 18:3 | 0.58 g |
| Cholesterol | 73.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.26 g |
| Isoleucine | 0.30 g |
| Leucine | 0.48 g |
| Lysine | 0.50 g |
| Methionine | 0.14 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.24 g |
| Tyrosine | 0.19 g |
| Valine | 0.33 g |
| Arginine | 0.35 g |
| Histidine | 0.22 g |
| Alanine | 0.36 g |
| Aspartic acid | 0.52 g |
| Glutamic acid | 0.95 g |
| Glycine | 0.31 g |
| Proline | 0.25 g |
| Serine | 0.23 g |
FAQ
What's the difference between this and lard or butter?
This is rendered from veal fat, lard from pork fat, and butter from dairy cream. Veal fat has a milder, more neutral flavor than pork lard and a higher smoke point than butter, making it excellent for high-heat cooking without burning.
How do I render it at home?
Chop the raw fat into small pieces, place in a heavy pot with a splash of water, and cook over very low heat for several hours until the fat melts out and the solids turn golden. Strain through a fine mesh to get pure, liquid tallow.
Is it the same as 'marbling' in a veal steak?
No. Marbling is intramuscular fat *within* the muscle tissue. This is 'separable fat,' which is the distinct layer of fat that can be physically trimmed off and separated from the muscle cuts.
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 6.38 kcal/g · 4% 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: 0.24 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.