Lean ground veal

Lean ground young veal is a versatile and nutritious ingredient used in a wide variety of recipes. It is minced meat from young veal, meaning young bovines that provide a more tender meat with a mild flavor and low fat content.

The origin of young veal is typically found in cattle farming in various countries, especially in Europe, America, and some regions of Latin America where calves are raised for consumption. Young veal stands out for its delicate texture and more subtle flavor compared to adult beef.

This type of lean ground meat is ideal for those looking to reduce their intake of saturated fats, as it contains less fat than traditional ground meat. Furthermore, it is an excellent source of high-quality protein, B-complex vitamins (such as B12 and niacin), and essential minerals like iron and zinc, which are fundamental for the formation of red blood cells and the proper functioning of the immune system.

In different Latin American countries, lean ground young veal may also be known as lean ground meat, minced veal, or simply lean ground beef. In some regions, when specifying the type of cattle, the term ground steer meat is used to refer to a similar meat, though not always with low-fat content.

This ingredient is ideal for preparing dishes such as meatballs, pasta sauces, tacos, empanadas, meatloaves, and other dishes that require a lean and flavorful protein base.