Composition of retail cuts of veal

After studying beef, pork, chicken and turkey we report in this paper about the present veal retail cuts in Germany. 8 cuts were selected. The fat con tent is below 4% except breast cuts, the protein content has a mean of abou t 21 %, breast cuts have less than 20 g protein/100 g. The cholesterol cont ent is small in variation between 57 to 64 mg/100 g; the mean value is calc ulated with 59 mg/100 g. The most retail veal cuts are low in nutritive ene rgy with values below 120 kcal/100 g.