cooked veal fat
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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked veal fat is a concentrated energy source that provides essential fat-soluble vitamins A, D, E, and K. It contains stearic acid, which has a neutral effect on blood cholesterol, and may contain anti-inflammatory CLA if sourced from grass-fed animals. However, due to its high caloric density, it should be consumed in moderation.
Cooked veal fat is very energy-dense, containing approximately 854 calories and 94 grams of fat per 100-gram serving. It contains almost no carbohydrates and only a trace amount of protein (1.5g), making it nearly pure lipid.
Yes, cooked veal fat is excellent for ketogenic and low-carb diets. With 0g of carbohydrates and a very high fat content, it helps individuals reach their daily fat macros and promotes satiety, which can assist with appetite control.
Cooked veal fat can be rendered into tallow for high-heat frying, used to baste lean meats, or added to stews for a richer mouthfeel. It is particularly prized for adding flavor and moisture to dishes that use leaner cuts of veal or beef.
Cooked veal fat has a rich, savory, and slightly sweet flavor that is milder and more delicate than the fat from older beef. It provides a buttery texture to dishes and enhances the natural umami of meats.
Yes, it is a highly valued ingredient in the carnivore diet. It provides the necessary animal-based fats and calories required for energy when consuming primarily animal products, especially when paired with leaner cuts of meat.
Store cooked veal fat in a sealed, airtight container in the refrigerator for up to two weeks. For long-term storage, it can be frozen for up to six months; rendering it into tallow before storage can further extend its shelf life.
cooked veal fat is a versatile ingredient found in cuisines around the world. With 854 calories per 100g and 1.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Spoiled veal fat will develop a sharp, unpleasant, or 'soapy' rancid odor caused by oxidation. If you notice any visible mold, significant discoloration, or a sour taste, the fat should be discarded immediately.
Yes, cooked veal fat can be substituted with beef fat (tallow), lard, or duck fat in most recipes. While the flavor profile will change slightly—beef fat being stronger and duck fat being more savory—the cooking properties remain similar.
Veal fat is considered halal or kosher only if the animal was slaughtered and processed according to specific religious dietary laws. Users should look for certified labels if they have these specific dietary requirements.