Veal, shoulder, arm, separable lean and fat, cooked, braised
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
This is a cut from the upper leg of a young cow, braised until the connective tissue melts into a rich, unctuous sauce. The lean meat becomes incredibly tender and succulent, while the intramuscular fat adds deep, savory flavor without being greasy. It's a powerhouse of protein with virtually no carbohydrates.
Calorie split: 59% protein · 0% carbs · 41% fat
↓ Full nutrition💚 Why it's loved
People adore it for its melt-in-the-mouth tenderness and profound, beefy flavor that braising unlocks. It's a culinary chameleon, serving as the hearty centerpiece in everything from rustic stews to elegant ragùs.
⚠️ Watch-outs & how to enjoy it better
The fat content, while flavorful, can be high for those monitoring saturated fat intake. Braised dishes are often prepared with significant added salt. To manage, choose leaner portions before braising, use low-sodium broth, and balance the meal with fiber-rich vegetables.
Key benefits
- Excellent source of high-quality, complete protein for muscle maintenance.
- Rich in bioavailable iron and zinc, crucial for immune function.
- Provides B vitamins like B12 and niacin for energy metabolism.
- Low-carb and sugar-free, suitable for ketogenic and low-glycemic diets.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The shoulder 'arm' cut is also known as the 'chuck tender' or mock tender because it resembles a tenderloin but requires slow, moist cooking to break down its tough collagen.
Full nutrition (USDA data · scales with serving)
| Water | 55.3 g |
| Energy | 236 kcal |
| Energy | 987 kj |
| Protein | 33.6 g |
| Total lipid (fat) | 10.2 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 28.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 29.0 mg |
| Phosphorus, P | 263 mg |
| Potassium, K | 333 mg |
| Sodium, Na | 87.0 mg |
| Zinc, Zn | 5.8 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.04 mg |
| Selenium, Se | 14.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.31 mg |
| Niacin | 10.1 mg |
| Pantothenic acid | 1.3 mg |
| Vitamin B-6 | 0.29 mg |
| Folate, total | 18.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 18.0 ug |
| Vitamin B-12 | 1.7 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin E (alpha-tocopherol) | 0.46 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.0 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.38 g |
| SFA 16:0 | 2.1 g |
| SFA 18:0 | 1.3 g |
| Fatty acids, total monounsaturated | 4.0 g |
| MUFA 16:1 | 0.43 g |
| MUFA 18:1 | 3.5 g |
| Fatty acids, total polyunsaturated | 0.70 g |
| PUFA 18:2 | 0.55 g |
| PUFA 18:3 | 0.07 g |
| PUFA 20:4 | 0.08 g |
| Cholesterol | 148 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.34 g |
| Threonine | 1.5 g |
| Isoleucine | 1.7 g |
| Leucine | 2.7 g |
| Lysine | 2.8 g |
| Methionine | 0.79 g |
| Cystine | 0.38 g |
| Phenylalanine | 1.4 g |
| Tyrosine | 1.1 g |
| Valine | 1.9 g |
| Arginine | 2.0 g |
| Histidine | 1.2 g |
| Alanine | 2.0 g |
| Aspartic acid | 2.9 g |
| Glutamic acid | 5.3 g |
| Glycine | 1.7 g |
| Proline | 1.4 g |
| Serine | 1.3 g |
FAQ
What is the best cooking method for this cut?
Braising is ideal. This slow, moist-heat method breaks down the tough connective tissue (collagen) into gelatin, resulting in tender, juicy meat and a rich sauce.
Is this a lean cut of meat?
The 'separable lean and fat' designation means it includes both muscle and attached fat. While the lean portion is very lean, the fat contributes significantly to calories and flavor during braising.
How does it differ from beef chuck?
Veal shoulder arm is from a young cow (under 20 weeks), making it more tender and milder in flavor than mature beef chuck. Both are braising cuts from the shoulder region.
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 2.36 kcal/g · 57% 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: 0.26 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.