Veal, seam fat only, raw
FDC 174884oz (113 g)
Source: USDA FoodData Central · Public domain
Original analysis by NutriVerdict
Density 26 · -46 vs Lamb, veal & game medianSeam fat trimmed from veal is close to pure rendered fat with a thin streak of muscle, which keeps its Nutrient Density Score at 26 of 100, a Low band ranking 55 of 60 in Lamb, veal & game, even as that residual muscle contributes an excellent 25% DV of protein per 100 g.
Cooks render it down for cooking fat or dice it into stocks and pâtés for richness rather than serving it as a cut on its own. At 14.2 g of saturated fat per 100 g, it is used the way any rendered fat is, in small amounts for flavor, and ground lamb, among its higher-scoring alternatives, is the better choice for a standalone serving.
See how this score is calculated, build a plate around veal, seam 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 | 444 kcal | 22% |
| Total fat | 44 g | 56% |
| Saturated fat | 14 g | 71% |
| Cholesterol | 83 mg | 28% |
| Sodium | 89 mg | 4% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 13 g | 25% |
| Potassium | 179 mg | 4% |
| Calcium | 30 mg | 2% |
| Iron | 0.87 mg | 5% |
| Magnesium | 23 mg | 5% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.68 mg | 5% |
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 502 kcal | 25% |
| Total fat | 49 g | 63% |
| Saturated fat | 16 g | 80% |
| Cholesterol | 94 mg | 31% |
| Sodium | 101 mg | 4% |
| Carbohydrate | 0 g | 0% |
| Dietary fiber | 0 g | 0% |
| Sugars | 0 g | |
| Protein | 14 g | 28% |
| Potassium | 202 mg | 4% |
| Calcium | 34 mg | 3% |
| Iron | 0.98 mg | 5% |
| Magnesium | 26 mg | 6% |
| Vitamin C | 0 mg | 0% |
| Vitamin A | 0 µg | 0% |
| Vitamin E | 0.77 mg | 5% |
Source: USDA FoodData Central · Public domain
FDC 174884Original 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.
Lamb, ground, rawDensity 30 vs 26Lamb, ground, cooked, broiledDensity 41 vs 26Game meat, bison, ground, rawDensity 43 vs 26Original analysis by NutriVerdict
In the kitchen and how to use it
Seam fat is the fat that runs along the natural seams between muscles on a veal carcass, trimmed away by butchers rather than left on a specific cut. Cooks who get their hands on it typically render it down slowly over low heat into a clean, mild-tasting cooking fat, similar to how beef tallow or duck fat is made, then use it for searing meat, roasting vegetables, or enriching a pâté or terrine mixture. Ground veal dishes sometimes have a bit of this fat worked back in to keep the meat from drying out, since veal muscle itself is quite lean. A butcher will usually trim it away and set it aside on request rather than leave it attached to the roast or chop being sold.
Raw seam fat is overwhelmingly fat, 43.8 grams per 100 grams alongside 444 calories, but it still carries 12.5 grams of protein per 100 grams (about 25% of the Daily Value) from the connective tissue running through it. Sodium is naturally low at 89 milligrams per 100 grams before any seasoning. It is not eaten as a portion on its own; instead, trim it, wrap it well, and freeze it until you are ready to render it into cooking fat or fold it into a pâté.
Frequently asked questions about veal, seam fat only
What is veal seam fat used for?
It is typically rendered into a cooking fat or worked into pâtés and terrines rather than eaten as a standalone piece of meat.
How many calories are in raw veal seam fat?
It has 444 calories per 100 grams, most of it from 43.8 grams of fat.
Does veal seam fat contain protein?
Yes, about 12.5 grams per 100 grams, roughly 25% of the Daily Value, from the connective tissue it contains.