Veal Scallop
Default unit: g · Less common product
Description
Veal scallops are thin, tender cuts taken from the most tender part of the veal, usually the rib or sirloin. They cook quickly and are ideal for pan‑searing, sautéing or quick braising.
Nutrition
(per 100g)
Calories124
Protein20г
Fat4г
Carbs0г
Vitamins & minerals
Vitamin B12, Vitamin B6, Niacin, Phosphorus, Zinc
How to choose
Select scallops that are uniformly pink‑red, free of gray spots, and have a fresh, mild aroma; the meat should spring back when pressed.
How to store
Keep refrigerated at 0‑2 °C in a sealed container for up to 2 days, or freeze in a freezer‑grade bag for up to 3 months.
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