Veal Nutrition Information

Veal is a lean meat that that you can enjoy frequently. It has a place in the dietary recommendations of the U.S. Department of Agriculture, American Heart Association, and American Dietetic Association.
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Our Strauss Free Raised® veal is packed with authentic, savory flavor, juicy goodness and nutritional value.

  • US-raised veal is free of growth hormones
  • The five veal grades are prime, choice, good, standard, and utility. 
  • On average, a trimmed, cooked 3 oz. serving of veal contains 166 calories and only 5.6 grams of fat. Because of veal's low fat content, it has very little waste and a pound of veal can yield four 3 oz. servings.
  • The leanest cuts of veal are the leg cutlet, arm steak, sirloin, rib chop, loin chop, and top round.
  • Veal is an excellent source of protein and a good source of niacin, zinc, and vitamin B12 and B6.

 

 

Veal vs. Other Leans Meats

Nutritional Comparison

(per 100 g)

Strauss Free Raised

Veal Rib Chop, Lean

Chicken Breast,

Boneless, Skinless

Beef Ribeye,

Choice, Lean

Total Fat (g)

0.60

1.24

8.30

Total Saturated Fat (g)

0.30

0.33

3.23

Cholesterol (mg)

53.0

58.0

59.0

 

 

Veal Nutritional Information

3 oz. (84 g) cooked serving

Calories

Calories from Fat

Total Fat (g)

Saturated Fat (g)

Total Carbs (g)

Cholesterol (mg)

Sodium (mg)

Protein (g)

Iron (% of DV)* 

Shoulder Arm Steak, Braised

200

80

9

3.5

0

125

75

28

6

Shoulder Blade Steak, Braised

190

80

8

3

0

130

80

26

6

Rib Roast, Roasted

190

110

12

4.5

0

90

80

20

4

Loin Chop, Braised

240

130

14

6

0

100

65

25

6

Cutlets (from Leg), Unbreaded, Pan-fried

180

60

7

2.5

0

90

65

27

4

*Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, and calcium.


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Sources:
USDA National Nutrient Database for Standard Reference, Release 23