Veal, rib, separable lean and fat, raw

Veal rib is the cut behind classic preparations like veal chops and rack of veal, prized for its pale, fine-grained, tender meat that cooks quickly compared to beef. Because this cut includes both the separable lean and fat, it has enough marbling to stay juicy when pan-seared, grilled, or roasted bone-in, and it is often finished with a simple pan sauce of butter, lemon, and herbs, or breaded for dishes like veal Milanese. Its mild flavor takes readily to aromatics such as sage, rosemary, white wine, and mushrooms, and it rarely needs a heavy marinade the way tougher cuts do. A quick sear followed by a short rest is usually enough to keep the meat from drying out, since veal has less connective tissue than mature beef.

Because veal is more delicate and perishable than beef, buy it close to when you plan to cook it and keep it refrigerated, cooking within a day or two or freezing promptly. Raw, this cut delivers 162 calories and 18.9 g protein per 100 g, with protein at 38% of the Daily Value, making it a lean-leaning option to build a meal around when a lighter cut of meat is wanted. Its low sodium content, 89 mg per 100 g, also leaves room to season the dish to taste without starting from a high sodium base, and its 0 g fiber and 0 g carbohydrate mean it works best paired with a starch and vegetable to round out the plate.