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Veal Caul FAT
$3.35
ID: B2196
Veal caul fat (also called caul, lace fat, or crêpine) is a thin, web-like membrane of fat that surrounds the internal organs (stomach/intestines) of a young calf (veal).
It looks like a delicate net or lace rather than a solid slab of fat.
What is it used for?
Caul fat is prized in both professional kitchens and traditional cooking because it:
1. Wraps & Holds Meat Together
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Used to wrap:
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Ground meat patties
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Meatballs
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Stuffed meats
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Acts like edible butcher’s twine
2. Adds Juiciness Without Grease
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Melts slowly during cooking
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Self-bastes the meat
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Keeps meat moist and tender without making it oily
3. Creates a Beautiful Finish
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Crisps lightly on the outside
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Disappears into the meat when cooked
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No chewy fat chunks left behind
