Veal is a delicate meat that requires careful cooking to bring out its best flavors and textures. A common question among home cooks and chefs alike is whether veal can be safely and deliciously served medium rare. In this comprehensive guide, we’ll cover everything you need to know about cooking veal to a perfect medium rare doneness.
What is Veal?
First, let’s start with a quick overview of exactly what veal is. Veal comes from young calves, typically under 20 weeks old. By law in the US, veal calves must be raised on an all-milk diet until at least 8 weeks old. This diet and their young age results in veal’s pale pink color and delicate flavor.
Popular cuts of veal include chops, cutlets, shanks and ground veal. It has less fat and connective tissue compared to beef from older cattle. This means veal cooks quickly and should not be overcooked.
Can You Eat Veal Medium Rare?
The good news is yes, veal can absolutely be safely enjoyed at a medium rare doneness of 145°F. In fact, cooking veal past medium doneness of 160°F risks drying out the delicate meat.
Veal differs from beef in that it contains less connective tissue. This means it does not require longer cooking times to break down tough fibers and tenderize the meat.
Provided the veal is fresh and properly handled medium rare veal is perfectly safe to eat. The key is using a meat thermometer to ensure the interior reaches the FDA recommended safe minimum temperature of 145°F.
At medium rare, veal is tender, juicy and bursting with flavor. Overcooking results in dry, chewy veal that lacks the delicate, buttery flavor veal is prized for.
Signs Veal is Cooked Medium Rare
Checking temperature with a meat thermometer is the most reliable way to confirm veal is medium rare. However, there are also visual cues that indicate proper doneness:
- Interior is light pink with a touch of redness in the center
- Exterior is lightly browned but not charred or burnt
- Meat juices run clear, not red or pink
- Texture is firm but gives slightly to pressure
- Minimal shrinking or pulling away from the bone
Veal cooked to medium rare should be moist and tender but not mushy or raw tasting. Following the thermometer readings and visual signs will ensure perfectly cooked veal.
Best Cooking Methods for Medium Rare Veal
Certain cooking methods are ideal for achieving a flawless medium rare veal dish:
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Pan-searing – Cook in a hot skillet for 2-3 minutes per side. The high heat allows for a crispy exterior while keeping the interior delicately cooked.
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Grilling – Grill over direct high heat, flipping once. Best for veal chops and cutlets that cook quickly.
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Roasting – Roast in the oven at 450°F for 15-25 minutes depending on thickness. Use a meat thermometer to check for 145°F.
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Sous vide – Vacuum seal veal and cook in a water bath at 135°F to get the center to 145°F before searing. Perfectly even edge-to-edge cooking.
Avoid slow braising, stewing or simmering veal too long or the texture will become overly soft. Stick to quick high-heat methods to lock in moisture and flavor.
Serving Tips for Medium Rare Veal
Medium rare veal is beautifully served when you let its tender, delicate flavors shine:
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Top grilled veal chops with a sauce of fresh lemon juice, parsley and extra virgin olive oil.
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Pair a creamy risotto or mashed potatoes to contrast the texture of the veal.
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Sauteed spinach or roasted asparagus make excellent side dishes without overpowering the veal.
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Drizzle sliced medium rare veal with aged balsamic reduction for a decadent taste.
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For special occasions, serve seared veal medallions topped with wild mushroom sauce.
A dry Italian red wine like Chianti Classico or Barolo pairs nicely with medium rare veal without overwhelming the delicate meat.
Food Safety Tips for Cooking Veal Medium Rare
To safely enjoy medium rare veal, be sure to follow proper food safety practices:
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Purchase veal from a reputable butcher or grocery store. Ensure it has been properly refrigerated.
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Cook the veal within 2 days of purchasing for maximum freshness and flavor.
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Trim off any excess fat or sinew for clean, well-browned searing.
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Use a clean meat thermometer to check the internal temperature of the thickest part.
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Allow the veal to rest 5 minutes after cooking so juices can redistribute evenly.
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Clean all surfaces, utensils and cutting boards that came into contact with raw veal.
Following safe handling procedures minimizes the risk of foodborne illness and ensures veal cooked medium rare is perfectly safe to savor.
Common Mistakes Cooking Veal Medium Rare
Achieving flawless medium rare veal requires avoiding a few common pitfalls:
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Overcooking – Veal dries out quickly if cooked past medium. Use a thermometer to prevent going over 160°F.
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Undercooking – Be sure veal reaches the FDA recommended safe minimum temperature of 145°F.
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Not letting rest – Skipping this step causes juices to leak out rather than redistribute evenly.
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High heat entire time – Sear initially over high heat, then reduce temperature to gently finish cooking.
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Thick cuts – Stick to chops, cutlets or medallions that cook quickly. Large roasts need very low oven temperatures.
With care and attention, you can avoid these mistakes and learn to expertly cook tender, juicy veal to a perfect medium rare consistency.
Is Well-Done Veal Ever Recommended?
While veal can technically be cooked to well-done reaching an internal temperature of 170°F, this is not recommended for most cuts. The high heat dries out the delicate veal, leaving it tough and flavorless.
However, veal shoulder or shank benefit from braising or stewing for prolonged periods to fully tenderize the meat. So for these specific cuts, cooking to higher temperatures can create fork-tender shredded veal perfect for stews and ragus.
But for quick-cooking chops, cutlets and medallions, aim for no higher than medium to preserve moisture and prevent a rubbery texture. Trust your thermometer and cook veal just until it reaches the ideal red center at medium rare.
The Verdict on Medium Rare Veal
Reaching the perfect medium rare doneness requires finesse, but results in veal that melts in your mouth. When cooked properly to an internal temperature of 145°F, medium rare veal is tender, succulent and full of flavor.
Quick searing, grilling or roasting are ideal methods for cooking veal while retaining its delicate texture and taste. With careful temperature monitoring and proper food safety, veal enthusiasts can safely enjoy this premium meat at its pinkest, juiciest best.
For an exceptional culinary experience, master the art of cooking veal to a blushing medium rare. Treat your guests to perfectly prepared veal seared on the outside and pink on the inside to highlight its buttery richness and elegant flavor profile.
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Serves: 5
Selecting Veal Very young beef, 1 to 3 months old, is classified as veal. Veal is lean with a mild, delicate flavor. When you buy veal, look at the color. The meat should be light pink, and the fat should be white. While red meat from an older animal won’t be as mild in flavor or as tender, it will be more juicy. Cooking Veal: All cuts are cooked at low temperatures or with moist heat to keep them from drying out because veal has very little fat. Sauces and coatings also help to retain veal’s natural juices and enhance its delicate flavor. Cook veal to 160° (medium). Roasting Veal: The best cuts of veal to roast are the loin, sirloin, and rib. You can also roast a boneless shoulder arm, eye round, or rump roast. Check the Timetable for Roasting Veal, below, to determine the right oven temperatures and times for each cut. 1. Choose one of the roasts from the Timetable for Roasting Veal. 2. Place the veal–right from the refrigerator–fat side up, on a rack in a shallow roasting pan. (For easy cleanup, line the pan with aluminum foil first. ) As the fat melts, it bastes the veal, making basting during cooking unnecessary. 3. If you like, season the veal with herbs, spices or other seasonings before, during or after cooking. Sprinkling the roast with salt before cooking adds flavor. 4. Place the meat thermometer so that the tip is in the middle of the thickest part of the roast and not touching any bone or fat. Don’t cover the roast or add water. 5. Roast at 325° for the time recommended in the chart until the meat thermometer reads 155°. The roast will continue to cook after you take it out of the oven. 6. Take the roast out of the oven and cover it loosely with a foil tent. Let stand for 15 to 20 minutes or until the temperature rises to 160°. After standing, the roast also will be easier to carve. Do not tightly cover the roast, as this will create steam that will make the veal’s surface soft. Why Broil or Grill Veal? Both broiling and grilling are great ways to cook veal rib or loin chops with or without bones, as well as ground veal. Less-tender cuts, such as blade or arm steaks, broil and grill best if they’re marinated first. The tips below use direct heat. For more information on using your grill, check out the instruction booklet that came with your grill. Use the following Veal Broil or Grill Timetable to find out what oven temperature and time to use for each cut. 1. Choose a cut of veal from the Timetable for Broiling or Grilling Veal. If you like, marinate the veal first. 2. To Broil: Set oven to broil. Check your oven manual for whether the oven door should be open or closed during broiling. To Grill: Heat the coals or gas grill to medium spread the coals to a single layer. 3. To Broil: Place veal on the rack in the broiler pan. (For easy cleanup, line the pan with aluminum foil first. ) Put the pan where the chart says the top of the veal should be in relation to the heat. To Grill: Place veal on the grill the distance from the heat recommended in the chart. 4. Broil or grill the veal for about half the recommended time or until it’s brown on one side. 5. Turn the veal, and continue broiling or grilling until it’s done to your liking. To check if it’s done, make a small cut in the middle of cuts that don’t have bones or in the middle of cuts that do have bones. The middle of medium-rare meat is very pink, the middle of medium-done meat is light pink, and the middle of well-done meat is brown all the way through. If you like, season the veal after it’s done. Veal on a Pan Broiler: This is a quick and low-fat way to cook veal because the fat drips off as they form. In other words, the meat doesn’t stew in its own juices. Panbroiling is a great way to cook veal chops and patties. Check the Timetable for Panbroiling Veal to determine the right oven temperatures and times for each cut. 1. Choose one of the cuts for panbroiling from the Timetable for Panbroiling Veal. 2. If you don’t have a heavy nonstick skillet, coat a regular skillet with cooking spray or vegetable oil. For 5 minutes, heat the pan over medium-low to medium heat if the veal is 5/8 inch to 1 inch thick. For cuts 1/4 to 1/2 inch thick, heat the pan over medium-high heat. 3. Put the veal in the skillet don’t cover and don’t add oil or water. 4. Cook for the time recommended in the chart, turning once. Occasionally turn cuts that are thicker than 1/2 inch. Drain excess drippings from the skillet as they form. Cook until veal is brown on both sides and slightly pink in the center. In boneless cuts, cut a small slit in the middle. In bone-in cuts, cut a small slit near the bone in the middle. If you like, season the veal after it’s done. From “Betty Crockers Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition. ” Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
How to choose and cook Veal Chops – LeGourmetTV
What is the easiest veal cut to cook?
We always prefer meat on the rare side, so 145 degrees F is what we aim for when cooking veal. This may be the easiest veal cut to cook. And everybody loves a veal chop! You can pound out a Milanese veal chop to uniform thickness before cooking, or work with a hefty, frenched veal chop.
What temperature should veal be cooked to?
Because veal is so lean, it needs a little fat (don’t trim what fat there is!) added, like bacon or duck fat, to keep things juicy. The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees F (medium rare), 160 degrees F (medium), or 170 degrees F (well done).
Is veal easy to cook?
There’s no need to be. Veal is easy to cook, and you should make it a part of your cooking routine. Veal can be pan-seared, grilled, sautéed, braised, broiled or stewed, depending on the cut. Choose the right method for the veal cut, and remember one rule: do not overcook this lean meat. Read on to learn how to cook each type of veal cut.
Is veal a red meat?
As to the color of the meat, veal is classified as a red meat, but the actual tint tends to be pinkish gray, according to the USDA. On its own, veal meat is deficient in iron and has a grayish hue, as per Verywell Fit. If you’re purchasing grain-fed veal, the cutlet should have darker appearance than calves that were fed with milk.