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 prized for its delicate flavor and tender texture. However, many home cooks have had the unpleasant experience of biting into a chewy, tough piece of veal This leaves many wondering – is veal actually supposed to be chewy?
The simple answer is no – properly prepared veal should always be fork-tender and easy to cut and chew Chewiness or toughness in veal means something went wrong during cooking
In this article, I’ll cover the reasons why veal can turn out chewy and how to avoid it. My goal is to help you cook flawlessly tender veal every time.
Why Veal Can Be Chewy
There are a few common culprits that can lead to chewy veal texture:
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Overcooking – Veal is very lean and cooks faster than beef. Going beyond the recommended internal temperature dries out the meat.
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Wrong Cut – Certain cuts have more connective tissue and need moist cooking methods. Using the wrong technique can leave meat chewy.
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Improper Prep – Not seasoning, pounding or marinating properly affects texture.
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Rushing It – Trying to speed up cooking doesn’t allow time for flavors to develop or for the meat to become tender.
Choosing the Right Veal Cuts
Picking the optimal cut for your cooking method is key to ensuring tender veal. Here are some top cuts:
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Chops – Best pan-seared, grilled or broiled using high heat.
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Shanks – Braise or simmer in liquid until fork tender.
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Shoulder – Braise, stew or roast using moist heat.
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Ground – Use in dishes like meatballs, burgers and meatloaf.
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Scaloppini – Quickly sauté until just cooked through.
For stir fries, kabobs or roasting, choose tenderloin, leg or loin cuts. Avoid pre-cubed “stew meat”, which can be chewy.
Proper Veal Prep
Before cooking, take steps to ensure tender veal:
- Trim any sinew or silver skin
- Pound thicker cuts to flatten
- Marinate in oil, herbs and acid to tenderize
- Pat very dry before cooking
- Allow roasts and larger cuts to come to room temperature
Proper prep sets you up for success!
Master the Best Cooking Methods
Use the right techniques for the veal cut:
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Pan-searing – Quickly brown chops, medallions or scaloppini over high heat.
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Grilling – Ideal for chops, kebabs, tenderloin. Use high heat and flip often.
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Roasting – Roast racks of veal in a low oven (325°F) until it hits target temperature.
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Braising – For shoulder, shanks or osso buco, brown then braise in liquid.
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Stewing – Stew diced shoulder or leg meat with veggies until fall-apart tender.
Avoid Common Pitfalls
Many chewy veal issues come from easy-to-avoid mistakes:
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Cooking over high heat, drying out the lean meat.
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Skipping searing and only boiling or poaching.
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Overcooking past recommended safe temps. Veal is best at 140-145°F.
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Not letting roasts rest before slicing, losing juices.
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Cutting across the grain, making chewy fibers stand out.
Follow proper techniques and temperatures and you’ll be rewarded with perfect, tender veal every time. Happy cooking!
FAQ
Why is my veal tough?
There are a few reasons why veal can turn out tough and chewy:
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Overcooking. Veal is very lean and delicate, so it can easily be overcooked past the point of tenderness. Always cook to the recommended internal temperature.
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Choosing the wrong cut. Certain cuts like shoulder and shank have more connective tissue and need slow braising. Quick-cooking methods will make them tough.
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Cooking too fast. Trying to rush the cooking won’t allow time for flavors to develop or for the meat to become tender.
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Cutting against the grain. Slicing against the muscle fibers makes the meat seem chewy. Always slice veal across the grain.
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Not letting it rest. Skipping resting causes veal roasts and chops to lose juices, resulting in drier, tougher meat.
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Improper prep. Not seasoning, pounding, or marinating can affect the final texture.
Is Veal supposed to be chewy?
No, properly cooked veal should never be chewy. Veal comes from young calves under 6 months old, so it contains less connective tissue and fat than beef from mature cows. This makes veal naturally tender with a soft, smooth texture when cooked correctly. If your veal is chewy, it means it was likely overcooked, cooked using the wrong method, or improperly prepared. But with the right techniques, veal can be cooked to fork-tender perfection every time.
What is the trick to tender veal?
Here are some tips for ensuring tender, non-chewy veal:
- Choose optimal cuts for your cooking method, like chops for grilling or shanks for braising.
- Trim off any silver skin or sinew before cooking.
- Pound thicker cuts to flatten and tenderize.
- Marinate in oil, acids like wine or lemon, and herbs.
- Cook at proper temperature – veal should reach 140-145°F.
- Don’t overcook beyond recommended temps.
- Allow roasts and larger cuts to rest after cooking.
- Always slice across the grain, not with the muscle fibers.
What temperature should I cook veal to?
For optimal tenderness and safety, veal should be cooked to an internal temperature of 140-145°F for medium doneness. Medium rare veal is around 135°F. Always use a reliable meat thermometer, as veal cooks faster than beef and can quickly go from tender to chewy if overcooked. Allow veal roasts and larger cuts to rest 5-10 minutes before slicing to retain juices and tenderness.
Should I braise veal?
Braising is a great cooking method for veal cuts that contain more connective tissue, like shoulder and shank. First brown the veal over higher heat to develop color and flavor. Then braise at a gentle simmer in broth or other braising liquid until fork tender – this can take 1-3 hours. The liquid keeps the veal moist while the slower cooking time breaks down tough fibers. Braising results in succulent, fall-apart tender veal.
What is the most tender cut of veal?
Some of the most naturally tender veal cuts perfect for quick cooking methods include:
- Veal chops – from the loin or rib. Best pan-seared or grilled.
- Veal cutlets or scaloppini – pounded thin medallions from the leg. Quickly sauté.
- Veal tenderloin – very lean and delicate. Roast, grill or sauté.
- Veal leg or loin – roast or braise these lean cuts.
Choosing naturally tender cuts helps ensure moist, fork-tender veal with little chewiness.
Don’t over-rely on frying
Frying veal is one of the most traditional ways of cooking it, but its actually a starting point. There are many tasty ways to cook veal that won’t add extra calories if you use your imagination. The oven is always an easy go-to when it comes to cooking meat. One recipe for crispy baked veal parmesan says to add smashed cornflakes to the breadcrumbs and seasoning before baking to give the veal a golden-brown, crispy edge.
Another strategy to avoid frying is to grill your veal. However, dont just lay the meat on the barbecue. Youll need to make sure that the veal retains as much moisture as possible. This means heavily coating the veal with melted butter or a marinade before grilling it. The marinade will flavor and moisturize the meat so it doesnt dry out. If you don’t want to pierce the meat and lose the cooking juices, flip the cut with tongs instead of a fork. Then, add toppings like mushrooms and tomatoes to keep the top moist. Lastly, the air fryer could be a more high-tech option. It doesn’t need any extra oils on the meat besides the cooking spray.
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.
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FAQ
Why is my veal so tough?
How do you make veal not chewy?
How to tell if veal is bad?
How to know if veal is cooked?
What does veal taste like?
Veal is the name given to the meat that comes from calves. The calves can be slaughtered as early as 2 weeks old, and up to 8 months. The meat is a pinky white or grayish color, and has a mild delicate flavor. Due to the young age of the meat, it is generally more tender, and more expensive to buy, than beef. What animal does veal come from?
Is veal a good meat?
Veal is usually sold as chops, cutlets, or roasts. When cooked properly, it should be juicy and fork-tender. Veal is an excellent source of protein, iron, and zinc. Niacin, phosphorus, and vitamin B12 are also abundant in them. Compared to many other varieties of meat, veal has fewer calories and fat.
What is veal meat?
Veal meat is another category of meat deriving from bovine. Bovine is the technical name for beef, cows and cattle. Veal is processed from the youngest cattle aging to around 20 weeks, but in some countries it can be even older, and also as young as only days old.
Is veal a cow or a calf?
1. Veal is meat from a young calf For those who don’t know, veal is a type of beef. However, instead of coming from adult cows, veal comes from calves usually no older than 18 weeks and weighing under 450 pounds. This massively affects the meat in terms of flavor.