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Veal Foot

Veal foot is a collagen-rich cut used to add body and gelatin to stocks, sauces, and braised dishes.

Veal Foot — illustrative ingredient image

About Veal Foot

Veal foot is the lower foot portion of a young calf, consisting largely of skin, connective tissue, tendons, and bone rather than ordinary muscle meat. It is used in stocks, broths, sauces, terrines, and braised dishes.

When raw, it is typically pale and firm. Prolonged cooking breaks down its connective tissues, producing soft, gelatinous material and contributing body and gelatin to the surrounding preparation. The precise edible portion depends on trimming and how it is served.

It may be sold whole, split, or prepared with the hoof removed. Simmering, braising, or stock-making changes it from a firm, bony foot to a soft, gelatinous ingredient; it may then be served or used only to gelatinize a strained preparation.

Ingredient type
whole food

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Where veal foot appears

1 linked foods

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Main dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for veal foot

Names and romanised forms to recognise on menus and labels.

English

Veal Foot

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Veal Foot nutrition & diet

Veal Foot nutritional value

Reference: Veal, foot, raw

Per 100 g of 100 g edible portion in the named national-table food form.

Calories
184kcal
Protein
19.1g
Carbs
0.0g
Fat
12.0g

Reference values per 100 g from the EFSA 2026 compilation. Values come from one national dataset and one original food code; countries and food identities are not mixed. Varieties, recipes, brands, processing and preparation can change values.

Portions & preparation

Use the edible skin, connective tissue, and surrounding meat after thorough cooking; bones themselves are not an edible portion. Stocks and sauces may concentrate cooking liquids, while skimming fat and removing bones changes the final ingredient profile. Portion interpretation depends on whether the foot is served or only used to infuse broth.

Compare the right form: Match references to cooked veal foot with edible skin, connective tissue, and meat distinguished from bones, or to strained stock made from it.

Diet considerations

Veal foot is animal-derived. Compatibility changes if the preparation includes wine, dairy, flour, gelatin from another source, or seasoning blends. A strained stock differs from a dish containing the edible tissues. Coatings, stuffed preparations, and served portions may introduce cereal ingredients or portion-dependent carbohydrate patterns.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically incompatible
  • Pescatarian
    Typically incompatible
  • Keto
    May be compatible
  • Paleo
    May be compatible
  • Low-carb
    May be compatible
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically incompatible
The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet.
Pescatarian · Typically incompatible
The profile identifies land-animal meat or a derivative, which is excluded by this pescatarian definition.
Keto · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: EFSA European Food Composition Dashboard 2026 — Anses. 2025. CIQUAL French food composition table ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .