Veal brisket

A cut from the lower part of the calf's chest with layers of lean meat and fat, more tender than beef, for a rich stock, braising, roasting and stuffed roulades.

Veal brisket is a cut from the lower part of the calf's chest with alternating layers of lean pink meat, fat and thin membranes, on the rib bones or off, more tender and paler than beef. It is long-boiled for a rich stock and boiled meat, braised and roasted until tender, stuffed in a pocket, made into roulades and served with horseradish, vegetables and potatoes.

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

Veal brisket, Raw: Calories 157.0 kcal, Proteins 20.7 grams, Fats 7.4 grams, Carbohydrates 0.6 grams per 100 g of product.

Calories157.0 kcal

Proteins20.7 grams

Fats7.4 grams

Carbohydrates0.6 grams

Veal brisket, Stewed: Calories 218.0 kcal, Proteins 29.8 grams, Fats 10.1 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories218.0 kcal

Proteins29.8 grams

Fats10.1 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 70 g cooked

Veal brisket, Baked: Calories 183.0 kcal, Proteins 26.7 grams, Fats 8.5 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories183.0 kcal

Proteins26.7 grams

Fats8.5 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 78 g cooked

Veal brisket, Grilled: Calories 202.0 kcal, Proteins 29.5 grams, Fats 8.4 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories202.0 kcal

Proteins29.5 grams

Fats8.4 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 70 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Veal roll with tongueEuropean cuisine | Appetizers

Recipe taken from the book "Holiday salads and appetizers. Very simple.

Borscht with vealRussian cuisine | Soups

Beef borscht is a classic dish of Russian cuisine that combines the rich, hearty flavor of savory broth with the freshness of vegetables. This recipe is passed down through generations, enriched with new nuances. It harmoniously blends sweet beets, tender beef, and spicy seasonings. Lemon juice and vinegar add a light tanginess that enhances the flavor. The slow-cooked meat, rich vegetable aroma, and thick texture make borscht an ideal choice for cold days. It can be served with sour cream and fresh herbs, and its best flavor develops the next day. It's not just food—it's comfort, tradition, and warmth in every spoonful.

Stuffed veal brisketArmenian cuisine | Main courses

The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).

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Pea soup with vealRussian cuisine | Soups

The soft taste of veal without aggressive smoked meats, but with a beautiful set of herbs. Recipe by Vyacheslav Kazakov, chef of the Hands restaurant.

Veal soupRussian cuisine | Soups

Veal soup is a true embodiment of traditional Russian cuisine, warming the soul and awakening memories of family gatherings. Its history dates back to ancient times when slow cooking meat over an open fire imparted a rich flavor and deep aroma to the broth. The veal brisket roasted on birch wood coals becomes the heart of the dish, its tenderness and juiciness revealed during long simmering with onions, carrots, and fragrant herbs. Served with whole boiled potatoes and a zesty dressing of cilantro, garlic, and broth gives the soup a refined yet simple pleasure. It is not just food — it is a ritual that unites generations, symbolizing home comfort and leisurely conversations at the table.