Can You Eat Veal Chops Medium Rare?

Veal chops are a prized and tender cut of meat that many people love to cook and eat. But there’s often debate around the proper doneness for veal chops. Some argue they should only be eaten well-done to kill bacteria, while others insist medium-rare best brings out the flavor and texture. So what’s the verdict – can you safely enjoy veal chops cooked to a pink, medium-rare center?

The answer is yes, you can eat veal chops medium rare when following food safety guidelines While veal is quite lean, cooking it properly to an internal temperature of 145°F will kill any potential pathogens present while retaining moisture and flavor

Let’s explore why medium-rare works well for veal chops, proper cooking methods, safety precautions, and tips for preparing perfect med-rare veal every time.

Why Veal Chops Can Be Safely Eaten Medium-Rare

Here’s why it’s possible to cook veal chops to medium-rare doneness

• Whole cuts of meat: Veal chops are made of whole muscle meat, not ground meat, so bacteria only live on the outside. Proper searing kills surface bacteria.

• Fat content – Veal contains a bit more fat than other young meats like chicken, keeping it moist when cooked to lower temperatures.

• Advice from the USDA: The USDA says it’s safe to cook whole veal cuts, like chops, to 145°F for medium-rare.

• Enhanced flavor – Cooking to medium-rare enhances moisture and flavor that would be lost at temperatures required for well-done meat.

Following food safety rules, eating veal chops at a reddish-pink 145°F center doesn’t pose much of a risk as long as they are fresh, handled properly, and cooked enough.

Proper Cooking Guidelines for Medium-Rare Veal

Achieving delicious medium-rare veal chops requires monitoring time and temperature carefully. Here are some tips:

• Bring veal to room temperature before cooking for even heating.

• Choose a high-heat cooking method like grilling, broiling, or pan searing.

• Use a meat thermometer to monitor temperature, not color. Insert into the thickest part of the chop.

• For medium-rare, cook until the veal reaches an internal temperature of 140-145°F.

• Rest cooked chops 3-5 minutes before cutting to allow juices to redistribute.

• Wash hands, utensils, and surfaces that have touched raw veal to prevent bacterial spread.

Following these guidelines allows you to serve veal chops at the recommended safe minimum internal temperature while achieving that perfect rosy, medium-rare color.

Should You Cook Veal Chops Beyond Medium-Rare?

Some people may prefer to cook their veal chops beyond medium-rare to the USDA recommended minimums for medium or well-done:

• Medium – Cook to an internal temperature of 160°F. The interior will be light pink with a firmer, drier texture.

• Well-done – Cook to an internal temperature of 170°F. The interior will be uniformly brown throughout with a firmer, drier texture.

There are a few reasons one may choose to cook veal chops beyond medium-rare:

• Preference for fully browned meat rather than pink centers

• Concerns over foodborne illness in higher risk groups like pregnant women, young children, or immunocompromised individuals

• Desire for a firmer, “beefier” texture

However, cooking veal chops beyond 145°F does result in increased dryness and loss of inherent tender veal flavor. Many experts argue medium-rare is ideal for bringing out the best attributes of high-quality veal chops.

Handling Raw Veal Safely

To minimize any risks associated with eating medium-rare veal, proper handling of the raw meat is crucial. Here are some veal food safety tips:

• Purchase veal from reputable sources and check use-by dates.

• Refrigerate veal right away, sealed and on the bottom shelf below other foods.

• Freeze veal if not cooking within 2 days.

• Thaw frozen veal for 1-2 days in the refrigerator. Do not thaw at room temp.

• Wash hands, prep tools, and surfaces before and after handling raw veal.

Following safe raw veal handling procedures reduces the likelihood of bacterial contamination, making enjoying medium-rare veal even safer.

Tips for Achieving Perfect Medium-Rare Veal

Cooking veal chops to a perfect rosy medium-rare center without overdoing it takes a little skill. Here are some helpful tips:

• Trim excess fat from chops for better browning. Leave a thin layer for moisture.

• Pat chops very dry before seasoning to help browning.

• Use a hot pan or grill and don’t move the chops once placed for ideal sear.

• Flip only once during cooking for even heat exposure.

• Insert thermometer into thickest part of chop to test doneness.

• Don’t rely on time alone. Use a thermometer for precision.

• Test temperature about 5°F before target since meat keeps cooking off heat.

Mastering these techniques will help you achieve tender, juicy veal chops with that ideal reddish-pink center bite after bite.

Pairing and Serving Medium-Rare Veal Chops

Medium-rare veal chops make a fabulous entrée, but the right sides and seasonings are key. Consider these pairing ideas:

• Sides: Roasted or grilled vegetables, creamy polenta, garlicky spinach, gnocchi, risotto

• Sauces: Chimichurri, gremolata, peppercorn cream, marsala mushroom

• Seasonings: Rosemary, thyme, sage, marjoram, garlic, lemon

• Wine: Light-bodied red like Pinot Noir, Grenache, Sangiovese, or a dry Riesling

The sweetness of caramelized veggies, herbaceous notes of gremolata, and acidity from wine complement the mild gaminess of medium-rare veal chops.

Is Leftover Medium-Rare Veal Safe?

Properly stored leftovers of safely cooked medium-rare veal chops are absolutely fine to eat. Follow these tips:

• Refrigerate leftovers within 2 hours of cooking.

• Store in shallow airtight containers to chilled quickly.

• Use within 3-4 days for optimal freshness and quality.

• Reheat thoroughly to 165°F until hot in center before serving again.

With proper chilling and reheating, leftovers of medium-rare veal chops are just as safe and delicious the next day.

The Takeaway on Medium-Rare Veal Chops

Many veal aficionados argue that medium-rare is the ideal doneness for veal chops, allowing their tenderness and delicate flavor to shine. While veal should not be eaten rare or undercooked, following food safety principles shows it can be safely consumed at the rosy 145°F center recommended for medium-rare doneness.

For optimal flavor and texture, select high-quality, properly handled veal chops. Use a hot cooking method and thermometer to achieve a perfect medium-rare interior. Pair with veggies, herbaceous sauces, and light red wine. Savor the juicy, succulent chops while they’re fresh, and properly store leftovers.

So go ahead and enjoy those veal chops cooked to a warm pink center. With proper care in sourcing, handling, and cooking your veal, medium-rare can be a safe and delicious preparation.

Frequently Asked Questions About Medium-Rare Veal Chops

If you love veal chops, having the answers to these common questions will help you cook them safely and perfectly every time:

What temperature is medium-rare for veal chops?

The USDA recommends cooking veal chops to an internal temperature of 140-145°F for a medium-rare doneness with a warm, reddish-pink interior.

Is it safe to eat veal chops with pink in the middle?

Yes, as long as whole cuts of veal reach the USDA recommended safe minimum internal temperature for medium-rare doneness, 145°F, they can be safely consumed at a pink center.

Do you need to rest veal chops after cooking?

Yes, it’s important to let veal chops rest 3-5 minutes after cooking before cutting to allow juices to redistribute through the meat for a moister, more tender result.

Can you cook veal chops from frozen?

Veal chops can be cooked directly from frozen by increasing cooking time, but for best results it’s better to thaw them 1-2 days in the fridge before cooking.

What are the best sauces for medium-rare veal chops?

Great sauces for veal chops cooked medium-rare include mushroom demi-glace, chimichurri, lemon-caper butter, and gastrique made with shallots and vinegar.

What sides go well with medium-rare veal chops?

Some fantastic vegetable side options include roasted asparagus, glazed carrots, braised spinach, and pan-seared mushrooms or pearl onions.

Can you use a meat mallet to tenderize veal chops?

Yes, gently pounding veal chops with a meat mallet before cooking can help tenderize the meat and result in more evenly cooked medium-rare chops. Avoid over-pounding.

Is veal healthier than beef?

Veal is quite lean with less overall fat compared to beef. However, other nutritional differences are minimal, so neither is necessarily healthier overall.