Naturally lean, tender and full of flavour, milk-fed veal is an excellent source of protein, a perfect part of a healthy, balanced diet. Quebec milk-fed veal fully meets the recommendations of Canada’s Food Guide. In addition, Quebec milk-fed veal is versatile and, depending on the cut, can be served for a sophisticated reception or in economical everyday dishes.

For those concerned with healthy eating, there are several good reasons to choose Quebec milk-fed veal:

  • its low fat content
    Fats play an important role in the body. They are a source of concentrated energy and supply the essential fatty acids that the body needs to function. However, a diet that is too rich in fats increases the risk of cardiovascular diseases. Studies have shown a link between dietary fats, blood cholesterol levels and cardiovascular diseases.*

    Cooked Quebec milk-fed veal (rib chops, shoulder roasts and scallops) is considered extra lean, because it contains 7.5% or less fat per serving.
    .


Source: Study – Fédération des producteurs de bovins du Québec, 1999-2000


The fat content of Quebec milk-fed veal is comparable to that of chicken, a recognized low-fat source of protein.


Sources: Study – Fédération des producteurs de bovins du Québec, 1999-2000
Canadian Nutrient Data File, Health Canada.

 

Another interesting fact is that cooked Quebec milk-fed veal contains less fat than cooked milk-fed veal produced in the United States.


Source : Study – Fédération des producteurs de bovins du Québec, 1999-2000.
USDA Nutrient Database for Standard, March 1998.

Also, Quebec milk-fed veal scallops and shoulder roast are low in saturated fatty acids. A large quantity of saturated fatty acids in a diet is associated with high blood cholesterol levels.**


Sources: Study – Fédération des producteurs de bovins du Québec, 1999-2000
Canadian Nutrient Data File, Health Canada.

  • Its vitamin and mineral content***
    Quebec milk-fed veal is an excellent source of vitamins and minerals, comparing favourably with chicken. It particularly contains the following nutrients (comparative values per 100 g of cooked meat):
    • vitamin B12, essential to formation of red blood cells
      (3.8 g – Quebec Milk-Fed Veal scallops vs. 0.3 g – roast chicken breast);
    • zinc, which plays a role in tissue formation (7.8 g – Quebec Milk-Fed Veal shoulder blade steak vs. 0.3 g – roast
      chicken breast);
    • magnesium, a mineral essential to tissue formation and bone development (28.5 g – Quebec Milk-Fed Veal
      scallops vs. 23 g – roast chicken thigh and back);
    • iron, a mineral recognized for its role in red blood cell formation (2.6 g – Quebec Milk-Fed Veal shoulder blade steak vs. 0.6 g – roast chicken breast)

    Comparison of fat, vitamin and mineral content of
    Quebec milk-fed veal with U.S. milk-fed veal, beef, pork,
    lamb and chicken


Sources: Study – Fédération des producteurs de bovins du Québec, 1999-2000
Canadian Nutrient Data File, Health Canada.
USDA Nutrient Database for Standard, March 1998

* Keys 1980 ; Stallones 1983 ; Stamler 1983

** Health Canada, Recommandations on nutrition

***Study - Fédération des producteurs de bovins du Québec, 1999-2000
Dubuc, M., LahaieL.. Valeur nutritive des aliments