Veal: lean if you choose the cut, with germ findings in mince and liver

In a randomized crossover trial in 44 healthy adults on a low-fat diet, 150 g a day of lean veal for 6 weeks left LDL cholesterol at 105 mg/dL (2.71 mmol/L), against 2.62 after the same amount of lean pork, with no significant difference between them. The comparison was lean meat against lean meat, so it tells you nothing about veal against chicken or beans. What veal gives depends on the cut more than on the animal. A 90 g cooked chop, by US survey figures, carries about 142 calories, 26.6 g protein, 4 g fat and 2.6 ug of vitamin B12, just above the 2.4 ug adults need in a day. Raw ground veal has 13.1 g fat and 5.1 g saturated fat per 3.5 oz (100 g), and the 108 veal records in the USDA tables range from 6 to 37 g protein.

The numbers, per 3.5 oz (100 g)

As people eat it, per 3.5 oz (100 g)

How much is actually in it

• Raw ground veal has 197 calories, 18.6 g protein, 13.1 g fat and 5.1 g saturated fat per 3.5 oz (100 g), far fattier than a trimmed veal chop. — US food composition Evidence E source
  Per 100 g: 197 calories, protein 18.58 g, fat 13.06 g, saturated fat 5.108 g, cholesterol 49 mg, iron 1.37 mg, zinc 2.51 mg, niacin 5.52 mg

What a real portion looks like

• A 90 g cooked veal chop gives about 142 calories, 26.6 g protein, 4 g fat and 2.6 ug vitamin B12, which is more than a day's B12 for adults. — US survey food codes Evidence E source
  Per 100 g: 158 calories, protein 29.51 g, fat 4.4 g, B12 2.87 ug, zinc 1.82 mg, iron 0.78 mg; per 90 g chop: 142.2 calories, 26.6 g protein, 2.6 ug B12

What your body absorbs

• In 8 healthy people, adding 50 g butter fat to 50 g protein from lean veal greatly raised the gut hormone GIP after the meal. — 8 healthy adults, single test meals (n = 8) Evidence B source
  GIP response greatly increased with fat; effect larger with carbohydrate than with veal protein

What cooking and storage change

• By the USDA retention table for roasted veal, roasting keeps all the zinc and 85% of B12 and iron but only 60% of thiamin and 50% of vitamin B6. — USDA retention factors, Lamb, Veal, and Game Products group Evidence E source
  Retained: zinc 100%, B12 85%, iron 85%, niacin 80%, thiamin 60%, B6 50%
• A Quebec case-control study linked eating veal liver, especially undercooked, to Campylobacter infection, and found the bacterium in 28 of 97 veal livers. — Quebec campylobacteriosis cases and matched controls; 97 veal livers sampled (n = 97) Evidence C source
  Campylobacter in 28 of 97 livers; association strongest for undercooked liver

What it does to your health

• In a crossover trial in 23 overweight adults, meals of about 2010 kJ built on veal or cod gave the same thermogenesis, appetite and later food intake. — 23 overweight men and women aged about 30, single test meals (n = 23) Evidence B source
  No difference in diet-induced thermogenesis, appetite or ad libitum intake (all P > 0.05)

Safety, limits and interactions

• USDA FSIS advises 145 °F (63 °C) plus a three-minute rest for raw veal steaks, chops and roasts, and 160 °F (71 °C) for ground veal and for organ meats such as liver, kidney, heart and tongue. — consumers cooking veal, USA Evidence E source
  145 °F plus 3-minute rest cuts; 160 °F ground veal and organ meats
• A Canadian retail survey found Shiga toxin-producing E. coli in 4.7% of ground veal samples, against 1.2% of ground beef and 14.6% of ground lamb. — 2,398 retail raw ground meat samples, Canada 2016-2021 (n = 2,398) Evidence C source
  Veal 58/1,241 (4.7%); beef 7/589 (1.2%); lamb 83/568 (14.6%); most veal strains lowest FAO/WHO risk level
• In one outbreak, 22 people had tremor, headache and fast heartbeat 1 to 3 hours after eating veal liver carrying residues of the illegal growth promoter clenbuterol. — 22 patients in one food poisoning outbreak (n = 22) Evidence C source
  Clenbuterol 0.375 and 0.500 ug/g in liver; symptoms 1-3 h after eating

What people believe that the data does not support

• In a crossover trial in 44 healthy adults eating 5.3 oz (150 g) a day of lean veal or lean pork for 6 weeks in a low-fat diet, LDL cholesterol ended the same (105 vs 101 mg/dL (2.71 vs 2.62 mmol/L)). — 44 healthy adults (22 men, 22 women), 6 weeks per phase (n = 44) Evidence B source
  LDL 2.71 (0.47) mmol/L after veal vs 2.62 (0.55) after pork, no significant difference; LDL fell 5.5% on the overall diet
• In a crossover trial in 33 men, a pork and veal meal led to the same later intake as a bean and pea meal of equal fiber (630 vs 623 calories at the next meal). — 33 healthy men aged 18-50, single test meals (n = 33) Evidence B source
  Ad libitum intake: meat/fiber 630 ± 48 calories, bean/pea 623 ± 37 calories, egg 662 ± 48 calories, p > 0.05

Who this works differently for

• FSIS says the toxin made by STEC bacteria such as E. coli O157:H7 may cause hemolytic uremic syndrome, particularly in young children, and names children under 5, pregnant women, people 65 or older and people with weakened immune systems as most at risk from contaminated food. — children under 5 years old, pregnant women, people aged 65 or older, people with immune systems weakened by cancer, kidney disease and other illnesses Evidence E source
  STEC toxin causes hemorrhagic colitis and may cause hemolytic uremic syndrome, particularly in young children; named groups most at risk from contaminated food
• At US veal plants, Salmonella was found on 12.0% of final carcasses of bob veal (calves a few days old) against 0.4% of formula-fed veal. — hides and carcasses at five US veal processors Evidence C source
  Final carcass 12.0% vs 0.4%; hides 84.2% vs 15.6% (P < 0.05)

What is still unknown

• UK tables list raw veal mince at 144 calories and 20.3 g protein per 3.5 oz (100 g), and stewed mince at 205 calories and 26.3 g protein as water cooks out. — UK food composition Evidence E source
  Raw: 144 calories, fat 7.0 g, protein 20.3 g, water 70.1 g, B12 2.0 ug; stewed: 205 calories, fat 11.1 g, protein 26.3 g, water 63.7 g, B12 3.0 ug
• A meta-analysis of prospective studies on meat types and colorectal cancer found only one study on veal, too few to pool, while beef was linked to 11% higher risk. — 19 prospective studies of meat subtypes (n = 19 studies) Evidence C source
  Veal: 1 study, not pooled; beef RR 1.11 (95% CI 1.01-1.22)

The bottom line

Veal did not fill people up more than other protein in the trials we have. In 23 overweight adults, single test meals of about 2010 kJ built on veal or on cod gave the same thermogenesis, appetite and later food intake. In 33 healthy men, a pork and veal meal was followed by 630 calories at the next meal, against 623 calories after a bean and pea meal with equal fiber, a gap that was not significant. Roasting keeps all the zinc and 85 percent of the B12 and iron, and only 60 percent of the thiamin and 50 percent of vitamin B6, by a USDA factor from 1975 for the method and meat group as a whole. UK tables show veal mince going from 144 calories raw to 205 calories stewed per 3.5 oz (100 g), and the rise comes from water cooking out. The cautions for veal are about germs and undercooking. A Canadian retail survey from 2016 to 2021 found Shiga toxin-producing E. coli in 4.7 percent of ground veal samples (58 of 1,241), most strains at the lowest FAO/WHO risk level, against 1.2 percent of ground beef and 14.6 percent of ground lamb. A Quebec case-control study linked veal liver, especially undercooked, to Campylobacter infection and found the bacterium in 28 of 97 veal livers, and its abstract gives no odds ratio. At five US plants, Salmonella was on 12.0 percent of final carcasses of bob veal, calves a few days old, against 0.4 percent of formula-fed veal, measured at the plant before retail. In one French outbreak in 1991, 22 people had tremor, headache and a fast heartbeat 1 to 3 hours after eating veal liver carrying the illegal growth promoter clenbuterol. That outbreak says nothing about how often residues turn up now. USDA FSIS advises cooking ground veal and organ meats such as liver, kidney and heart to a safe minimum internal temperature of 160 °F (71 °C), and raw veal steaks, chops and roasts to 145 °F (63 °C) followed by a rest of at least three minutes, measured with a food thermometer. FSIS says the toxin made by STEC such as E. coli O157:H7 may cause hemolytic uremic syndrome, particularly in young children, and names children under 5, pregnant women, people aged 65 or older and people whose immunity is weakened by cancer, kidney disease or other illnesses as most at risk from contaminated food. We found no card on which groups are most at risk from Campylobacter in veal liver, and none on allergy or medicines for veal. Cancer data for veal barely exist. A meta-analysis of meat subtypes and colorectal cancer found a single veal study, too few to pool, while beef was linked to an 11 percent higher risk (RR 1.11, 95% CI 1.01 to 1.22). That analysis gives no basis for carrying the beef figure over to veal in either direction.

Compared with other foods

Sources

1. vel-daily-r7-02 · food composition dataset
   Veal, ground, raw | Energy 197 KCAL per 100 g | Protein 18.58 G | Total lipid (fat) 13.06 G | Fatty acids, total saturated 5.108 G | Cholesterol 49 MG | Iron 1.37 MG | Zinc 2.51 MG | Niacin 5.52 MG
   USDA SR Legacy 2019, Veal, ground, raw (FDC 175290, NDB 17142) · checked 2026-09-30
2. vel-daily-r7-01 · food composition dataset
   Veal, chop | Energy 158 KCAL per 100 g | Protein 29.51 G | Total lipid (fat) 4.4 G | Vitamin B-12 2.87 UG | Zinc, Zn 1.82 MG | Iron, Fe 0.78 MG | 1 chop, any size 90 g 142.2 KCAL, 26.6 G protein, 2.6 UG B12
   USDA FNDDS 2021-2023, Veal, chop (fdc_id 2705909, FNDDS code 23201010) · checked 2026-09-30
3. vel-daily-r7-08 · randomized trial
   In the present study we examined the effect of coingestion of 50 g fat (butter) on the postprandial glucose, insulin, and gastric inhibitory polypeptide responses to 50 g carbohydrate (potato) or 50 g protein (low fat veal) in eight normal subjects. The coingestion of fat with either carbohydrate or protein resulted in greatly increased gastric inhibitory polypeptide responses, the effect being more pronounced with carbohydrate.
   Am J Clin Nutr, 1983 · checked 2026-09-30
4. vel-daily-r7-04 · nutrient retention factors
   USDA-RETN-R6:1954 VEAL, ROASTED | zinc_mg 100% | vitamin_b12_ug 85% | iron_mg 85% | niacin_mg 80% | thiamin_mg 60% | vitamin_b6_mg 50%
   USDA Table of Nutrient Retention Factors, Release 6 (2007), code 1954 VEAL, ROASTED · checked 2026-09-30
5. vel-daily-r7-11 · case-control study
   Campylobacter was identified in 28 of 97 veal livers collected concurrently from slaughterhouses and retailers. Veal liver was associated with human Campylobacter infection, particularly when consumed undercooked.
   Emerg Infect Dis, 2018 · checked 2026-09-30
6. vel-daily-r7-06 · randomized crossover trial
   Twenty-three overweight men and women (mean ± SD age: 30.0 ± 7.6 y, BMI: 27.2 ± 1.4 kg/m2) consumed 4 test meals: cod with mashed potatoes (high GI carbohydrate), cod with wholegrain pasta (low GI carbohydrate), veal with mashed potatoes, and veal with wholegrain pasta (∼2010 kJ, ∼25.5 E% protein, ∼41.0 E% carbohydrate, ∼33.5 E% fat). ... DIT did not differ between test meals (P > 0.05), and there were no differences in appetite sensations or ad libitum EI (all, P > 0.05).
   Appetite, 2018 · checked 2026-09-30
7. sf-fsis-19 · agency advice
   Cook all raw veal steaks, chops and roasts to a minimum internal temperature of 145 degrees F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming...For safety, USDA recommends cooking ground veal to a safe minimum internal temperature of 160 degrees F...Cook all organ or variety meats (such as heart, kidney, liver and tongue) to 160 degrees F.
   USDA FSIS, Veal from Farm to Table · checked 2026-10-08
8. vel-daily-r7-10 · prevalence survey
   This represented 1.2% (7/589 positive, 8 unique strains) of the beef samples, 4.7% (58/1,241 positive, 67 unique strains) of the veal samples, and 14.6% (83/568 positive, 100 unique strains) of the lamb samples.
   J Food Prot, 2025 · checked 2026-09-30
9. vel-daily-r7-12 · case series
   Twenty-two patients were reported to complain of tremor, headaches, tachycardia and dizziness 1-3 h after eating veal liver. ... Assays of clenbuterol in samples of veal liver showed concentrations of 0.375 and 0.500 micrograms/g.
   Vet Hum Toxicol, 1991 · checked 2026-09-30
10. vel-daily-r7-05 · randomized crossover trial
    INTERVENTIONS: The study comprised 4 phases: stabilisation phase (5 weeks), the participants followed their normal diet; second phase (6 weeks), half of the subjects, were randomised to lean pork or veal consumption, 150 g per day, for their main meal of the day; washout period (5 weeks) and final phase, which was the second phase of intervention (6 weeks). ... After both stages of intervention had been completed, there was a mean reduction of 5.5% in low-density lipoprotein cholesterol. However, after each intervention there were no significant differences between those who had consumed P, 2.62 (0.55) mmol/L and those who had consumed V, 2.71 (0.47) mmol/L.
    Nutr Hosp, 2006 · checked 2026-09-30
11. vel-daily-r7-07 · randomized crossover trial
    Thus, 33 participants received all four test meals (Figure 1). ... No differences were found in energy intake at the ad libitum meal across test meals: meat/fiber 2636 ± 200 kJ (630 ± 48 kcal), egg 2771 ± 201 kJ (662 ± 48 kcal), bean/pea 2608 ± 194 kJ (623 ± 37 kcal), egg/fiber 2513 ± 203 kJ (600 ± 48 kcal), p > 0.05 (Figure 2).
    Nutrients, 2018 · checked 2026-09-30
12. sf-stec-r3-veal-1 · agency advice
    STECs produce large quantities of a potent toxin that forms in the intestine and causes severe damage to the lining of the intestine. This causes a disease called hemorrhagic colitis, and may also cause hemolytic uremic syndrome, particularly in young children. ... Children under 5 years old, pregnant women, people aged 65 or older and those with immune systems that have been weakened by cancer, kidney disease and other illnesses are most at risk and vulnerable to illnesses associated with contaminated food.
    Ground Beef and Food Safety, USDA Food Safety and Inspection Service · checked 2026-10-08
13. vel-daily-r7-09 · prevalence survey
    Salmonella was more prevalent (P < 0.05) among bob veal than formula-fed veal hides, preevisceration carcasses, and final carcass (84.2 versus 15.6%, 62.8 versus 10.1%, and 12.0 versus 0.4%, respectively).
    J Food Prot, 2019 · checked 2026-09-30
14. vel-daily-r7-03 · food composition dataset
    Veal, mince, raw | Energy (kcal) 144 | Fat (g) 7.0 | Protein (g) 20.3 | Water (g) 70.1 | Vitamin B12 (µg) 2.0 || Veal, mince, stewed | Energy (kcal) 205 | Fat (g) 11.1 | Protein (g) 26.3 | Water (g) 63.7 | Vitamin B12 (µg) 3.0
    CoFID 2021 (Public Health England, OGL v3.0), codes 18-094 Veal, mince, raw and 18-095 Veal, mince, stewed · checked 2026-09-30
15. vel-daily-r7-13 · meta-analysis of cohort studies
    Nineteen studies examined meat subtypes (5 beef, 5 pork, 2 lamb, 1 veal and 19 poultry) and associations with colorectal, colon or rectal cancer risk and 4 studies examined associations with adenoma risk (1 beef and 4 poultry). Comparing highest versus lowest intake, beef consumption was associated with an increased risk of CRC (RR = 1.11, 95% CI = 1.01 to 1.22) and colon cancer (RR = 1.24, 95% CI = 1.07 to 1.44), but no association was found with rectal cancer (RR = 0.95, 95% CI = 0.78 to 1.16).
    Int J Cancer, 2016 · checked 2026-09-30