Veal, external fat only, raw
FDC 174882oz (113 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 20 · -52 vs Lamb, veal & game medianRaw external veal fat, the fat trimmed from the outside of veal cuts, scores 20 of 100 on the Nutrient Density Score, a Low band that ranks it 58th of 60 in the Lamb, veal & game category, far below the category's median score of 72. Protein is present at a good 18% DV, though fat is by far the dominant nutrient here.
It's usually trimmed away before cooking or rendered down rather than eaten on its own, with a 113 g portion used as the reference here. Saturated fat is the caveat at 19.1 g per 100 g; cooked veal external fat and veal seam fat, raw or cooked, are same-category options that score notably higher.
See how this score is calculated, build a plate around veal, external fat only, or compare it with another food.
Source: USDA FoodData Central · Public domain
Percent of calories derived by NutriVerdict from USDA grams
Nutrition facts
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 503 kcal | 25% |
| Total fat | 52 g | 66% |
| Saturated fat | 19 g | 96% |
| Cholesterol | 86 mg | 29% |
| Sodium | 89 mg | 4% |
| Carbohydrate | 0.89 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 8.9 g | 18% |
| Potassium | 107 mg | 2% |
| Calcium | 31 mg | 2% |
| Iron | 0.73 mg | 4% |
| Magnesium | 19 mg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.3 mg | 2% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 568 kcal | 28% |
| Total fat | 58 g | 75% |
| Saturated fat | 22 g | 108% |
| Cholesterol | 97 mg | 32% |
| Sodium | 101 mg | 4% |
| Carbohydrate | 1 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 10 g | 20% |
| Potassium | 121 mg | 3% |
| Calcium | 35 mg | 3% |
| Iron | 0.82 mg | 5% |
| Magnesium | 21 mg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.34 mg | 2% |
Source: USDA FoodData Central · Public domain
FDC 174882Original analysis by NutriVerdict
What it is rich in
Nutrients supplying at least 10% of the Daily Value per 100 grams. 20% or more is an excellent source.
Original analysis by NutriVerdict
Versus the lamb, veal & game median
Original analysis by NutriVerdict
More nutrient-dense swaps
Foods in the same category that score higher on nutrient density.
Veal, external fat only, cookedDensity 24 vs 20Veal, seam fat only, cookedDensity 24 vs 20Veal, seam fat only, rawDensity 26 vs 20Original analysis by NutriVerdict
In the kitchen and how to use it
External veal fat is the thin layer of fat trimmed from the outside of a veal cut before cooking, similar in role to the fat cap on a beef roast. It is most often trimmed away and discarded by home cooks for a leaner result, but some traditional preparations render it down for cooking fat, or leave a thin layer on a roast to baste the meat as it cooks and add flavor and moisture to dishes like braised veal shanks or roasts.
Because it is a trim rather than a cut sold on its own, it is refrigerated along with the veal piece it comes from and used or discarded within the same timeframe as the meat. Per 100 g it has 51.6 g of fat and 503 calories, with 8.85 g of protein per 100 g reaching 18% DV. This fat trim is not something to build a meal around; it is either rendered in small amounts for cooking or removed before the leaner veal meat is prepared.
Frequently asked questions about veal, external fat only
How many calories are in raw veal external fat?
It has 503 calories per 100 g, reflecting a fat content of 51.6 g per 100 g.
Should veal external fat be trimmed before cooking?
It is commonly trimmed away for a leaner result, though some cooks leave a thin layer on a roast to baste the meat during cooking.
How is veal fat typically handled?
It is refrigerated along with the veal cut it comes from and either rendered in small amounts or discarded before cooking.