Meat|Bone | Paleo Keto Gluten Free Diet (when made into broth)

Veal Neck Bone

Bos taurus (veal, young bovine) Allergen-Free
Veal Neck Bone

Sourcing & Taxonomy

  • Family Bovidae
  • Primary Cuisine European|Mediterranean
  • Seasonality Year-Round
  • Source Young bovine

The Forktionary Angle

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Definition

Bones from the neck of a young calf, prized for making rich, gelatinous stocks and broths due to their high collagen content.

Sensory Profile

TasteMildly meaty, savory (when cooked into broth)
TextureHard bone, soft marrow and cartilage when cooked
AromaMeaty, slightly gamey (raw); rich, savory (cooked)
AcidityLow (neutral)

Technical Metrics

Nutrition Facts

Per 100g (as part of broth production)
Calories150 kcal
Total Fat8 g
Saturated Fat3 g
Trans Fat0.3 g
Cholesterol60 mg
Protein20 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium50 mg
Iron1.5 mg
Potassium200 mg

Chef’s Secret

Roasting veal neck bones before simmering for stock deepens their color and imparts a richer, more complex flavor profile to the final broth.

Substitutions

Best Match

Beef Neck Bone

1:1

Provides rich beef flavor and excellent gelatin for stock, slightly stronger taste.

Oxtail

1:1 (by weight)

Very high in collagen, creates an incredibly rich and viscous broth with deep flavor.

Pork Hock/Trotter

1:1

High in gelatin, good for savory broths, but distinct pork flavor.

Chicken Carcass

2:1 (chicken to veal by weight)

Milder flavor and less gelatinous than veal, but readily available for basic stock.

Buying Guide

Look for bones with some meat and connective tissue still attached for maximum flavor and gelatin. Freeze if not used immediately.

Flavor Pairings

Carrots celery onions bay leaf peppercorns (for stock base)