Veal External Fat: Raw Tissue Calories and Portions

Veal External Fat

100 g

Calculation basis: USDA17092 raw separable veal fat composite retail cuts; not rendered beef tallow, cooked fat or muscle meat

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

638kcal

Carbohydrate0 g 0%

Protein6 g 4%

Fat67.8 g 96%

Veal External Fat Nutrition Values

Nutrients	100 g	1 100 grams raw fatty tissue
Calories(kcal)	638	638
Carbohydrate (g)	0	0
Protein (g)	6.02	6.02
Fat (g)	67.83	67.83
Fiber (g)	0	0
Cholesterol (mg)	73	73
Sodium (mg)	26	26
Potassium (mg)	107	107
Calcium (mg)	7	7
Iron (mg)	0.6	0.6
Vitamin A (µg RAE)	0	0
Vitamin C (mg)	0	0

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

What does the veal external-fat calculation describe?

The calculator uses USDA's reference for raw separable fat from a composite of retail veal cuts. It provides 638 calories and 67.83 grams of fat per 100 grams. This is raw fatty tissue, not rendered beef tallow or lean muscle meat.

Weigh small amounts

A weighed 5 grams of raw tissue supplies 32 calories; 10 grams supplies 64 calories and 6.78 grams of total fat. The source ounce weighs 28.35 grams and provides 181 calories. An ounce is a measurement, not a daily serving recommendation.

Fat trimmed off and discarded before cooking is not part of the food eaten. If fat is rendered in a pan, the amount left in the meal determines how much is consumed. Without that information, raw trimming weight cannot give an exact intake. A spoonful of rendered fat should not inherit the raw tissue's figures gram for gram. The goose-fat calculation for tray leftovers and portions also explains why consumed fat must be tracked separately; pure-fat figures do not transfer to raw tissue.

Why fatty tissue is not pure fat

The source also reports 6.02 grams of protein per 100 grams. Water and other tissue components mean the fat content is below 100 grams. Rendering changes that composition and needs a separate reference.

Saturated fat is 32.92 grams per 100 grams. A 10-gram amount therefore contains about 3.29 grams of saturated fat and 7.3 mg of cholesterol. Not all the fat is saturated, though reducing the quantity reduces both. Sugars are unreported in this source and have not been filled in as zero.

Keep muscle meat and rendered fats separate

External fat cannot supply the protein calculation for lean veal. Nor does this veal reference describe every beef trimming from a butcher. Animal age, cut and processing differ; a particular cut or rendered product needs its own composition information.

Weighing the fat added for flavour makes the calculation clearer than estimating a spoonful. The table does not create a personal prohibition or weekly allowance for pregnancy, cardiovascular disease or another condition. If you have an individual dietary plan, consider your total fat choices within it.

Nutrient reference: USDA SR28, 17092.