Veal, Australian, rib, rib roast, separable lean only, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Vitamin A, RAE | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 10 MG | 1% | |
| Iron, Fe | 1.6 MG | 9% | |
| Sodium, Na | 83 MG | 4% |
Nutrition Highlights
- Excellent source of protein with 21.7g per 100g, great for muscle building and recovery.
About Veal, Australian, rib, rib roast, separable lean only, raw
This cut of meat comes from the rib section of young cattle and is known for its tender texture and mild flavor. As a lean protein source, it provides a substantial amount of high-quality protein with minimal carbohydrates and a moderate fat content. The fat present is primarily concentrated in the rib area, contributing to its rich taste and moisture when cooked properly.
Nutritionally, this meat offers several benefits. It's an excellent source of complete protein, containing all essential amino acids needed for muscle maintenance and repair. It also provides important nutrients like vitamin B12, zinc, and iron, which support energy metabolism and immune function. The relatively low carbohydrate content makes it suitable for those following low-carb or ketogenic eating patterns.
In culinary applications, this cut is often roasted whole to showcase its tenderness and flavor. Many chefs recommend cooking it to medium-rare to preserve its juiciness while ensuring food safety. It can also be cut into chops or used in slow-cooking preparations where its natural tenderness shines through. When preparing this meat, simple seasonings often work best to let its delicate flavor come through, though it pairs well with herbs like rosemary and thyme.
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