Meat, Veal | Keto Paleo Low Carb

Veal Stew Meat

Bos taurus Allergen-Free
Veal Stew Meat

Sourcing & Taxonomy

  • Family Animalia
  • Primary Cuisine French, Italian, Central European
  • Seasonality Year-Round
  • Source Veal (young cattle meat)

The Forktionary Angle

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Definition

Cubed cuts of lean veal from tougher areas like the shoulder or leg, excellent for slow-cooked dishes.

Sensory Profile

TasteMild, Delicate, Slightly Sweet, Umami
TextureTender, Lean, Succulent
AromaMildly Meaty, Clean
AcidityLow

Technical Metrics

Nutrition Facts

Per 113 g (4 oz)
Calories130 kcal
Total Fat4.0 g
Saturated Fat1.5 g
Trans Fat0.1 g
Cholesterol80 mg
Protein23.0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium10 mg
Iron2.5 mg
Potassium300 mg

Chef’s Secret

For an extra tender veal stew, quickly sear the meat before adding liquids, then simmer gently for an extended period.

Substitutions

Best Match

Boneless Chicken Thigh

1:1

Offers a similar delicate flavor, tender texture, and is excellent for slow-cooking in stews.

Pork Loin (cubed)

1:1

Provides lean meat suitable for stews, though with a slightly different flavor profile.

Beef Stew Meat

1:1

Heartier flavor and longer cooking time, but functionally similar for stews.

Turkey Thigh (boneless, cubed)

1:1

Lean poultry option, good for stews where a very mild flavor is desired.

Buying Guide

Look for lean, evenly cut cubes. Best from humanely raised calves.

Flavor Pairings

White wine mushrooms cream tarragon lemon pasta risotto polenta.