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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Australian veal rib roast is a highly nutritious meat. It's an excellent source of high-quality protein, essential B vitamins (B12, B3), highly bioavailable heme iron, and zinc, all vital for muscle health, energy, and immune function. While it contains fat, much of it can be trimmed, and it contributes to flavor and satiety.
Per 100g, raw Australian veal rib roast with fat contains approximately 172 calories and 20.5g of protein. It also provides 10.1g of fat and 0g of carbohydrates, making it a nutrient-dense protein source.
Veal rib roast can be a beneficial component of a weight-loss diet due to its high protein content, which promotes satiety and helps preserve muscle mass during calorie restriction. Trimming visible fat before or after cooking can further reduce its calorie content, making it a lean protein option.
Yes, raw Australian veal rib roast is naturally gluten-free. As an unprocessed meat product, it does not contain any wheat, barley, rye, or their derivatives, making it suitable for individuals with gluten sensitivities or celiac disease.
Yes, Australian veal rib roast is very keto-friendly. It contains 0g of carbohydrates and is rich in protein and healthy fats, aligning perfectly with the macronutrient requirements of a ketogenic diet.
Veal rib roast is best cooked using dry heat methods like roasting. Season the roast well, then sear all sides in a hot pan before transferring it to an oven preheated to 325-375°F (160-190°C). Roast until it reaches your desired internal temperature, typically 130-140°F (54-60°C) for medium-rare, then rest before carving.
raw australian veal rib roast with fat is a versatile ingredient found in cuisines around the world. With 172 calories per 100g and 20.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Australian veal rib roast has a delicate, mild flavor that is less intense than beef but richer than chicken. It's known for its tender texture and subtle sweetness, especially when cooked to a medium-rare or medium doneness. The fat cap contributes to its succulence and depth of flavor.
Store raw veal rib roast in its original packaging or tightly wrapped in plastic wrap or foil in the coldest part of your refrigerator, ideally on the bottom shelf to prevent any potential drips. It should be consumed within 3-5 days of purchase for optimal freshness and safety.
Fresh veal rib roast should have a pale pinkish-red color, a firm texture, and a mild, almost neutral smell. Avoid veal that appears grayish, has a slimy texture, or emits any sour or off odors, as these are clear indicators of spoilage.
Yes, you can freeze raw Australian veal rib roast. For best quality, wrap it tightly in freezer paper, heavy-duty foil, or place it in a freezer-safe bag, ensuring as much air as possible is removed. It can be stored in the freezer for up to 6-9 months.