Veal, seam fat only, cooked
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Seam fat is the prized, marbled fat that lines the seams between muscle groups on a veal carcass. When cooked, it renders into a rich, buttery, and intensely savory morsel with a tender, almost gelatinous texture. Nutritionally, it is an exceptionally dense source of energy, composed almost entirely of fat with minimal protein.
Calorie split: 9% protein · 2% carbs · 89% fat
↓ Full nutrition💚 Why it's loved
People love it for its unparalleled, melt-in-your-mouth richness and deep, beefy flavor that elevates any dish. It is cherished in traditional cuisines for its ability to provide luxurious texture and a profound sense of culinary indulgence.
⚠️ Watch-outs & how to enjoy it better
Its extremely high fat content (over 90% of calories from fat) makes it unsuitable for low-fat diets and can contribute to excessive calorie intake. To counteract this, use it sparingly as a flavoring agent or garnish rather than a main component, and pair it with high-fiber, protein-rich vegetables to balance the meal.
Key benefits
- Extremely high in dietary fat for dense caloric energy.
- Provides a concentrated source of fat-soluble vitamins like A, D, E, and K.
- Can enhance the flavor and satiety of leaner meat dishes when rendered or used as a garnish.
- A traditional ingredient for adding richness and mouthfeel to sauces and braises.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In classical French butchery, the seam fat is meticulously separated and rendered to create 'graisse de veau,' a prized cooking fat prized for its clean, mild flavor and high smoke point, often used in place of butter for sautéing.
Full nutrition (USDA data · scales with serving)
| Water | 36.0 g |
| Energy | 505 kcal |
| Energy | 2111 kj |
| Protein | 11.2 g |
| Total lipid (fat) | 50.2 g |
| Ash | 0.57 g |
| Carbohydrate, by difference | 2.1 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 43.0 mg |
| Iron, Fe | 1.1 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 152 mg |
| Potassium, K | 155 mg |
| Sodium, Na | 87.0 mg |
| Zinc, Zn | 2.0 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 9.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.16 mg |
| Niacin | 2.8 mg |
| Pantothenic acid | 0.44 mg |
| Vitamin B-6 | 0.20 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Choline, total | 53.8 mg |
| Betaine | 15.4 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) | 0.52 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.12 mg |
| Tocopherol, delta | 0.05 mg |
| Vitamin D (D2 + D3), International Units | 181 iu |
| Vitamin D (D2 + D3) | 4.5 ug |
| Vitamin D3 (cholecalciferol) | 4.5 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 | 16.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.94 g |
| SFA 16:0 | 9.4 g |
| SFA 17:0 | 0.46 g |
| SFA 18:0 | 5.4 g |
| SFA 20:0 | 0.02 g |
| SFA 24:0 | 0.08 g |
| Fatty acids, total monounsaturated | 20.6 g |
| MUFA 14:1 | 0.22 g |
| MUFA 16:1 | 1.4 g |
| MUFA 16:1 c | 1.4 g |
| MUFA 17:1 | 0.41 g |
| MUFA 18:1 | 18.6 g |
| MUFA 18:1 c | 16.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.4 g |
| PUFA 18:2 n-6 c,c | 2.2 g |
| PUFA 18:2 CLAs | 0.11 g |
| PUFA 18:3 | 0.08 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:4 | 0.54 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 | 1.7 g |
| Fatty acids, total trans-monoenoic | 1.7 g |
| TFA 18:1 t | 1.7 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.11 g |
| Threonine | 0.49 g |
| Isoleucine | 0.55 g |
| Leucine | 0.89 g |
| Lysine | 0.92 g |
| Methionine | 0.26 g |
| Cystine | 0.13 g |
| Phenylalanine | 0.45 g |
| Tyrosine | 0.36 g |
| Valine | 0.62 g |
| Arginine | 0.66 g |
| Histidine | 0.41 g |
| Alanine | 0.66 g |
| Aspartic acid | 0.96 g |
| Glutamic acid | 1.8 g |
| Glycine | 0.57 g |
| Proline | 0.47 g |
| Serine | 0.42 g |
| Hydroxyproline | 0.06 g |
FAQ
What is the difference between seam fat and other veal fat?
Seam fat is the fat located between muscle groups, which is often more marbled and flavorful than the outer subcutaneous fat. It renders into a rich, clear fat that is highly prized for cooking.
Is veal seam fat the same as tallow?
Not exactly. Tallow is the rendered fat from beef or mutton, while veal seam fat is specific to young cattle. However, rendered veal seam fat can be used similarly to tallow for cooking and frying.
How should I store cooked veal seam fat?
Store rendered fat in an airtight container in the refrigerator for up to a month, or freeze it for longer storage. Keep cooked pieces in a sealed container in the fridge for 3-4 days.
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 5.05 kcal/g · 9% 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: 0.56 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.