"Veal, shoulder cut" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Veal, shoulder cut is meat from the forequarter of young (up to 4–5 months) calves. It is tender, has a light pink color, and its fat layer is white or ivory with a creamy tint. Due to its delicate flavor, veal is often used in children's and medical diets.

The shoulder cut of veal contains a high amount of protein, B vitamins, iron, zinc, potassium, magnesium and other beneficial substances.

Veal can be prepared in various ways: baked, fried, stewed, boiled, or steamed. Dishes such as tasty roulades, cutlets, goulash, broth can be made from it, and it also pairs well with various sauces and side dishes.

Here are some tips for cooking veal from the shoulder cut:

1. To ensure the veal turns out tender and juicy, it's best to bake it in foil or in a roasting bag after marinating.

2. To preserve its delicate flavor, don't cook veal for too long. The recommended cooking time for veal is no more than 1.5 hours.

3. Veal can be served with various sauces, such as creamy, tomato, mushroom, or berry sauce.

4. Veal goes well with vegetables such as potatoes, carrots, onions, as well as with grains, for example rice or buckwheat.

5. Veal can be used to prepare various dishes, such as roast, goulash, cutlets, roulade, and also for making broth.

However, it is worth remembering that veal, like any meat, contains cholesterol, so it should not be consumed in large quantities. Veal can also cause allergic reactions in some people, so before consuming it you should consult a doctor.