Veal, external fat only, cooked
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is the rendered, pure fat trimmed from the exterior of a veal carcass, cooked until it becomes a rich, golden, and often crispy or waxy substance. Its flavor is deeply savory, buttery, and slightly sweet with a clean, meaty essence, and its texture ranges from a smooth, melt-in-the-mouth tallow when warm to a firm, crumbly solid when cool. Nutritionally, it is an extremely dense source of energy, composed almost entirely of saturated and monounsaturated fats with a notable absence of protein, carbohydrates, and fiber.
Calorie split: 11% protein · 0% carbs · 89% fat
↓ Full nutrition💚 Why it's loved
People cherish it for its unparalleled ability to add a luxurious, savory depth and mouthfeel to dishes, a quality prized in traditional European and Middle Eastern cuisines. It is valued as a versatile cooking medium that imparts a distinct, non-greasy richness that vegetable oils cannot replicate.
⚠️ Watch-outs & how to enjoy it better
Its extremely high saturated fat content makes it a concern for cardiovascular health and should be consumed sparingly by those monitoring cholesterol or fat intake. To counteract this, use it as a potent flavoring agent in small amounts rather than a primary cooking fat, and balance meals with abundant vegetables, lean proteins, and whole grains.
Key benefits
- Provides a concentrated source of energy from animal fats.
- Contains fat-soluble vitamins like Vitamin A and Vitamin K2.
- Can be rendered into a stable cooking fat with a high smoke point.
- Offers a rich, savory flavor base for traditional dishes.
- Historically used for preserving and enriching foods.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Rendered veal fat, or 'white tallow,' was historically used as a base for making high-quality soaps and candles before modern vegetable oils became prevalent.
Full nutrition (USDA data · scales with serving)
| Water | 32.7 g |
| Energy | 540 kcal |
| Energy | 2260 kj |
| Protein | 15.3 g |
| Total lipid (fat) | 53.2 g |
| Ash | 0.60 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 58.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 168 mg |
| Potassium, K | 152 mg |
| Sodium, Na | 103 mg |
| Zinc, Zn | 1.4 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 9.8 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.16 mg |
| Niacin | 4.2 mg |
| Pantothenic acid | 0.39 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 41.9 mg |
| Betaine | 15.3 mg |
| Vitamin B-12 | 1.6 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.45 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.07 mg |
| Tocopherol, delta | 0.04 mg |
| Vitamin D (D2 + D3), International Units | 142 iu |
| Vitamin D (D2 + D3) | 3.6 ug |
| Vitamin D3 (cholecalciferol) | 3.6 ug |
| Vitamin K (phylloquinone) | 2.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 17.8 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 1.2 g |
| SFA 16:0 | 11.2 g |
| SFA 17:0 | 0.49 g |
| SFA 18:0 | 4.8 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.01 g |
| Fatty acids, total monounsaturated | 23.9 g |
| MUFA 14:1 | 0.47 g |
| MUFA 16:1 | 2.0 g |
| MUFA 16:1 c | 2.0 g |
| MUFA 17:1 | 0.48 g |
| MUFA 18:1 | 20.8 g |
| MUFA 18:1 c | 18.8 g |
| MUFA 20:1 | 0.10 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.7 g |
| PUFA 18:2 | 1.6 g |
| PUFA 18:2 n-6 c,c | 1.3 g |
| PUFA 18:2 CLAs | 0.31 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.01 g |
| PUFA 20:4 | 0.05 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 2.1 g |
| Fatty acids, total trans-monoenoic | 2.1 g |
| TFA 18:1 t | 2.1 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.15 g |
| Threonine | 0.67 g |
| Isoleucine | 0.75 g |
| Leucine | 1.2 g |
| Lysine | 1.3 g |
| Methionine | 0.36 g |
| Cystine | 0.17 g |
| Phenylalanine | 0.62 g |
| Tyrosine | 0.49 g |
| Valine | 0.84 g |
| Arginine | 0.90 g |
| Histidine | 0.56 g |
| Alanine | 0.91 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.4 g |
| Glycine | 0.79 g |
| Proline | 0.64 g |
| Serine | 0.57 g |
| Hydroxyproline | 0.08 g |
FAQ
How is veal external fat typically prepared for cooking?
It is most commonly rendered down: the raw fat is slowly heated in a pot or oven until it melts into a clear, liquid tallow, leaving behind crispy cracklings. This rendered fat is then strained and stored for use.
Is veal fat the same as beef tallow?
While both are rendered beef fat, veal fat comes from younger cattle and is often considered to have a milder, more delicate flavor and a slightly softer texture when solid compared to the tallow from mature beef.
Can I use rendered veal fat for high-heat cooking?
Yes, properly rendered veal fat has a relatively high smoke point (around 400°F / 204°C), making it suitable for frying, sautéing, and roasting, though it is best used in moderation due to its saturated fat content.
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 5.40 kcal/g · 11% 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: 0.68 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.