Veal, youve come a long way, baby. In the early 2000s, veal had a bad name because of how the animals that were used to make it—usually young male cattle—were treated before they were killed. In the past, when things were worse, the calves were kept in tiny cages where they couldn’t move. Their short lives were full of pain and suffering before they were sent to the slaughterhouse.
But veal has been making a comeback over the last few decades. It is now okay to eat even though it is bad for you and hurts animals. The American Veal Association says that veal cattle are no longer confined to small pens. Instead, they can now lie down, move around, and interact with other animals in group pens. You should not believe that baby calves are abused. This is one of the biggest lies about veal.
But that doesnt mean that veal is like any other cattle cut. Veals unique nature can make it tricky when it comes to prepping and serving. After doing some research online and talking to a number of veal organizations, here are 12 tips that will help you get the best veal possible.
Veal is a delicate meat that requires careful cooking to bring out its best qualities. When properly prepared, veal should be tender, juicy and have a light pink center. However, many home cooks question what color veal should be when cooked. Is veal supposed to be pink? How do you know if it’s done? This comprehensive guide will explain everything you need to know about achieving perfect veal with a blush pink hue.
Why Veal Can Be Pink
The pink color of properly cooked veal has to do with both its origins and chemical composition. Veal comes from young calves that are less than 20 weeks old. The meat contains less myoglobin than beef from mature cattle. Myoglobin is the protein responsible for the darker red color of meat. With less myoglobin, veal appears paler pink when cooked.
Additionally, veal contains less fat marbled throughout compared to beef. The lack of fat allows the pink interior color to show through more noticeably when cooked. So while a steak turns brown throughout when cooked veal retains a hint of pink especially at the center. This pale pink color is normal for veal and is not an indication of undercooking when prepared properly.
Is Pink Veal Safe to Eat?
Many people associate pink meat with undercooking and safety issues. However, when veal is freshly cooked to the proper internal temperature, a pink center is safe to eat. Whole cuts of veal like chops and roasts should reach an internal temperature of 145°F as measured with a food thermometer. At this temperature, any potential bacteria or parasites are destroyed, while the interior remains ever so slightly pink.
Ground veal requires a higher temperature of 160°F since grinding distributes any contamination throughout the meat But whole cuts can retain a blush pink color in the center once rested The key is using a thermometer to monitor the inner temperature and ensure the veal reaches a safe minimum, The pretty pink hue is normal and appetizing when veal is fully cooked through,
Tips for Cooking Veal to Perfect Pinkness
Achieving that ideal pink color when cooking veal requires proper technique:
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Bring veal to room temperature before cooking for even heating.
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Preheat pans, grills or ovens fully before adding veal.
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Cook using lower heat to prevent overcooking the exterior before the center is done.
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Turn veal frequently while cooking, especially thinner cuts.
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Allow veal to rest at least 5 minutes after cooking so juices redistribute.
Following these tips will allow the veal to come up to temperature gently without the outside drying out. Be sure to use a food thermometer to check for doneness at the thickest portion. Whole cuts can then be enjoyed with a juicy, tender pink center.
How to Tell When Veal is Done by Color
While a thermometer is the best method, visual signs can also indicate when veal is perfectly done:
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The interior should be light pink. Deep red means undercooking.
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Exterior should have an evenly browned crust without charring.
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Fat around the edges should appear opaque, not translucent.
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Small cuts like chops or cutlets should spring back slightly when pressed.
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Larger cuts should feel firmer but still have a little give.
These cues, plus checking temperature, will help you gauge when veal is perfectly cooked with that ideal blush pink color inside.
Common Mistakes to Avoid
It’s easy to over or undercook veal, so being aware of these common errors can help:
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Not bringing veal to room temp before cooking
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Using too high heat which charred the outside before inside is done
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Neglecting to let veal rest before slicing into it
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Not taking temperature at the thickest part away from bone
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Assuming color alone indicates doneness without checking temp
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Grinding veal yourself and not cooking thoroughly to 160°F
Avoiding these mistakes will minimize overcooking the veal into an unappealing gray. With the right techniques, you can achieve restaurant-quality results with tender, juicy veal and a perfect hint of pink.
Cooking Methods to Get Ideal Pink Veal
Certain cooking methods are ideal for delivering veal with just the right blush pink look and taste:
Pan Searing
Use high heat to quickly brown exterior while keeping inside moist. Best for small, thin cuts.
Grilling
Cook over direct high heat just until lightly charred, flipping twice. Adds nice flavor.
Roasting
Oven roast seasoned veal uncovered at 400°F, then tent with foil to finish cooking without drying out.
Braising
Brown veal pieces first, then cook in small amount of liquid in covered pot or Dutch oven. Keeps meat very tender.
Poaching
Simmer veal in warm liquid like broth, wine or a mix until cooked through. Keeps meat exceptionally moist.
Mastering these techniques will help you cook veal to the perfect stage of doneness, with just a hint of pink inside when sliced or portioned.
Serving Suggestions for Pink Veal
Once you’ve succeeded in cooking that beautiful, blush pink veal, you’ll want to serve it in ways that complement the delicate flavor:
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Veal Chops – Pair with sautéed mushrooms or a quick pan sauce.
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Veal Scaloppini – Top with lemon, white wine and parsley.
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Veal Roast – Carve over creamy mashed potatoes or risotto.
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Veal Osso Buco – Serve with risotto Milanese or gremolata over the braised veal shanks.
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Ground Veal – Stuff into ravioli, meatballs or burger patties.
However you choose to serve your veal, showcase those slices so the lightly pink interior is visible. It’s proof of your mastery over cooking this fine meat to tender perfection.
Is Pink Veal Safe? The Takeaway
While pink meat is not always a good sign, when cooking veal, a pale pink center is normal, desirable and safe. Use a thermometer to ensure veal reaches the minimum safe temperature while retaining moisture and flavor. Employ gentler cooking methods and allow veal to rest before serving. With the proper techniques, you can achieve restaurant-quality veal, beautifully pink from edge to edge. Soon you will come to crave that tender, juicy and perfectly blush-colored veal.
Be wary of leaving the bone in
Ah, the bone. One of the best parts of every meal is seeing a stack of ribs neatly arranged on a plate, a reminder of a feast that is now history. When it comes to any slab of meat ready for the ol gullet, the bone often stands out. The bone is an important part of any meat dish, even though it can’t be eaten by itself.
But for veal, the bone might just get in the way with the meats tender texture and taste. According to Esquire, bones can act like a heat sink, which absorbs heat from other areas of the meat, leaving those portions under cooked. The bone will also have tendons that connect with the meat, which, if also left under cooked, can be chewy and gummy.
Thats not to say that we should just toss out the bone. Veal bones are full of collagen and can be used to make different kinds of veal stock with vegetables. This stock can then be used to improve the flavor of any recipe. So what if you have to take the bone out of the chop? The next dish will be grateful.
Use the right oils and fats to sear veal
It’s pretty common to use fats and oils to cook veal, but you should be careful about which oils you use. For one thing, you should never use unrefined oils for cooking any kind of steak. Unrefined oils are those that havent been processed to remove impurities. That means the oils will not work well at high temperatures, making the meat taste bad or look burnt. Along the same lines, dont use butter or extra virgin olive oil. Olive and walnut oils, on the other hand, are great for frying veal and giving your cuts a light flavor.
Instead of oils, you can try using fat. To get that seared look and feel, fats with a high smoke point, like lard or tallow, are great places to start. Especially tallow is a good choice. Beef tallow comes from cows, so it makes sense that cooking other cattle cutlets with it is the best thing to do with it.
Anthony Bourdain on the worst mistake when cooking steak
FAQ
How do you know when veal is cooked?
Is it safe to eat pink veal?
What color is veal when it’s cooked?
Is veal still pink when cooked?
Why is veal pink?
Veal is meat from calves, most often male dairy calves at four to six months of age. It’s usually more expensive than beef and is commonly associated with Italian, French, German, Swiss, Hungarian, and Czech cuisines. The light pink color of veal is due to its milk- or formula-fed diet and hemoglobin content.
When should veal be cooked?
Braised or stewed veal should be cooked just until the veal is fork tender. Using too high a heat can lead to overcooking and dry, flavorless veal. Or you may char the outside before the center has a chance to reach desired doneness. Sauté, pan fry or stir fry cutlets over medium-high heat.
What color should veal be?
Milk-fed veal should be a pale pink color with creamy white fat, while range-fed veal should be red with yellowish fat. What you want to avoid is veal that is too pale. When it comes to veal, smaller isn’t better—a generously sized chop is definitely grill-worthy.
How do you know if veal is cooked?
For optimal flavor, juiciness and tenderness, cook most veal cuts to medium (160 °F). Do not overcook. The most accurate way to determine doneness is with an instant-read thermometer. To judge doneness visually, make a small slit near the bone or near the center for boneless cuts. Medium veal will be light pink in the center.