Rack of veal

A rib cut from the back of a calf with cleaned bones and pale pink tender meat, for roasting whole and bone-in chops.

Rack of veal is a rib cut from the back of a calf with cleaned (Frenched) rib bones, pale pink tender meat and a thin fat cap, a striking festive piece. It is rubbed with herbs and garlic, seared on all sides and roasted whole to a pink doneness, rested and cut into bone-in chops, served with a cream or wine sauce.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Rack of veal, Raw: Calories 162.0 kcal, Proteins 18.9 grams, Fats 9.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories162.0 kcal

Proteins18.9 grams

Fats9.0 grams

Carbohydrates0.0 grams

Rack of veal, Stewed: Calories 251.0 kcal, Proteins 32.4 grams, Fats 12.5 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories251.0 kcal

Proteins32.4 grams

Fats12.5 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 58 g cooked

Rack of veal, Baked: Calories 228.0 kcal, Proteins 24.0 grams, Fats 14.0 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories228.0 kcal

Proteins24.0 grams

Fats14.0 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 79 g cooked

Rack of veal, Grilled: Calories 198.0 kcal, Proteins 28.0 grams, Fats 9.5 grams, Carbohydrates 0.2 grams per 100 g of product.

Calories198.0 kcal

Proteins28.0 grams

Fats9.5 grams *

Carbohydrates0.2 grams

Yield: 100 g raw → 67 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Rack of calfYugoslav cuisine | Main courses

Veal rack is an exquisite dish of Yugoslav cuisine that embodies the tenderness of meat and the art of its preparation. This recipe has roots in Balkan meat dish traditions, where rich flavor and perfect texture are valued. Soft and juicy meat enriched with the aroma of olive oil gains special depth through low-temperature sous-vide cooking that preserves its tenderness. The finishing touch is grilling, which gives the dish an appetizing crust and a light smoky aroma. Veal rack pairs perfectly with spicy sauces, fresh herbs, and a glass of red wine, creating a gastronomic delight. This delicacy is often served in festive menus where culinary skill and rich flavor are appreciated.

150

Veal with stewed root vegetables and parmesan foamEuropean cuisine | Main courses

The recipe was shared with us by Vladimir Mukhin, the chef of the White Rabbit restaurant.

270