Veal, composite of trimmed retail cuts, separable lean and fat, raw

This composite reflects raw veal from a mix of retail cuts, including both lean meat and some fat, the kind of veal used for cutlets, scaloppine, stews, and roasts. Its pale, fine-grained flesh cooks quickly and is prized for tenderness and mild flavor, so it is typically pounded thin for cutlets or braised for stews rather than cooked over prolonged high heat, which can toughen it and make it rubbery. It is traditionally paired with lemon, capers, white wine, mushrooms, or a simple butter pan sauce, and shows up in dishes like veal piccata or osso buco depending on the cut, with even quick preparations benefiting from a brief rest under foil before serving.

Choose veal that is pale pink with fine texture, refrigerate it and cook it within a couple of days of purchase or freeze it for later use, and cook it to a safe internal temperature, resting cutlets briefly before serving. This composite, including its fat, provides 144 calories and 19.4 grams of protein per 100 grams raw, with 6.77 grams of fat, contributing 39% of the Daily Value for protein with a moderate 82 milligrams of sodium, useful as a base for a lighter veal dish like a quick scaloppine when watching total calories.