Veal Cut Nutritional Comparison

Veal Cut	Calories	Calories From Fat	Total Fat	Saturated Fat	Cholesterol	Sodium	Protein	Iron
Shoulder/Arm Steak - Braised	170	40	5g	1g	130mg	75mg	30g	6% DV
Rib Roast - Roasted	150	60	6g	2g	95mg	80mg	22g	4% DV
Loin Chop - Roasted	150	50	6g	2g	90mg	80mg	22g	4% DV
Cutlets - Roasted	130	25	3g	1g	90mg	60mg	24g	4% DV

Although all cuts of veal share a strong nutrient profile there are some significant difference in nutritional factors. This chart compares the four most commonly consumed cuts of veal that are all frequently available at meat counters in most supermarkets. For comparison purposes a 3 oz. boneless serving of each cut has been selected. All visible fat has been removed and no salt or sauce has been added.

Reference: Veal Cut Nutritional Comparison.. (n.d.). In Veal Made Easy. Retrieved from http://www.vealmadeeasy.com/nutritionalcomparison.aspx. Reprinted with permission © 2010 Cattlemen's Beef Board and National Cattlemen's Beef Association.