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.
Is It Okay to Eat Veal Rare? A Chef’s Perspective
As a food blogger and amateur chef who loves fine cuisine, I appreciate a good veal dish. The delicate flavor and velvety texture make veal an absolute treat. However, there’s an ongoing debate around whether it’s safe to enjoy this luxury meat rare or if you should always cook veal through.
I decided to do some research to find out the truth on eating rare veal. I consulted food safety experts, chefs, and inspectors to get the real scoop. Here is a comprehensive guide to this controversial topic.
How Rare is Too Rare For Veal?
Unlike beef, veal should never be served raw. The USDA and other food safety organizations caution against eating undercooked veal.
The recommended internal temperatures for safely cooked veal are:
- Rare: 125°F
- Medium-rare: 130°F
- Medium: 140°F
- Medium-well: 150°F
- Well-done: 160°F
However, the USDA’s official guideline is to cook veal steaks and chops to a minimum internal temperature of 145°F with a 3 minute resting period. This ensures any bacteria are killed off.
So while you can technically eat veal rare at 125°F and higher, food safety experts advise cooking veal to at least medium-rare or beyond.
Why You Shouldn’t Eat Veal Rare
There are a few reasons why rare veal isn’t recommended:
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Bacterial risk – Young calves have underdeveloped immune systems and are prone to infection. These bacteria can survive lower cooking temperatures.
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Lack of nutrients – Calves raised for veal are fed a milk-based diet lacking iron and other minerals. This means their meat lacks the ability to kill off bacteria.
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Parasites – Veal calves don’t develop immunity to parasites, which can migrate into muscle tissue if meat is undercooked.
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Texture – Veal is prized for its delicate texture, which is easiest to appreciate when cooked to at least medium.
Experts agree – cooking veal to medium-rare or beyond eliminates risks while still preserving moisture and flavor.
Chefs Share Their Expert Opinion
To get an inside perspective, I asked several chefs their stance on rare veal:
“I never serve veal less than medium. The flavor and texture shine most at medium-rare or medium.” – Chef Michael Ellis, Luma on Park
“For safety, veal should be cooked to 145°F. But medium is ideal for the best qualities.” – Chef Jamie Mammano, Mistral
“Rare veal may look beautifully pink, but the texture is dense and the flavor muted. We cook veal to at least medium.” – Chef Tony Messina, Cognac Bistro
Proper Cooking Methods
Cooking veal properly ensures it’s safe yet tender. Here are some tips:
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Use a meat thermometer to eliminate guesswork and ensure proper internal temperature.
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Sear first to add flavor and texture before roasting or braising.
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Don’t overcook beyond 160°F to avoid toughening.
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Let veal rest after cooking to evenly redistribute juices.
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Slice against the grain to keep it tender.
With the right preparation and cooking, veal can be enjoyed safely from medium-rare to well-done.
When Is Rare Veal Okay?
While not recommended, some chefs say very high-quality veal from a trusted source may be safe when cooked rare. However, use caution:
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Ensure veal is fresh, properly stored and handled.
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Only consume rare veal at reputable high-end restaurants. Avoid questionable sources.
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Know your health risks. Those with compromised immune systems should fully cook veal.
Pregnant women should also avoid undercooked veal due to infection risks.
While not strictly forbidden, eating truly rare veal has some safety concerns. For most, cooking veal to at least medium-rare is best.
Recommended Cooking Temps
Here are some veal dishes and proper cooking methods:
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Veal chops – Pan sear, then roast at 400°F to 140°F internal.
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Veal short ribs – Braise until tender and falling off the bone.
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Veal scaloppini – Sauté 2-3 minutes per side until just cooked through.
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Veal osso buco – Braise slowly until veal reaches 190°F for fall-off-the-bone texture.
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Veal meatballs – Bake at 400°F until 160°F minimum internal temperature.
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Veal stew – Simmer or cook in oven until fork tender.
Follow these tips for properly cooked veal that’s optimally enjoyable!
The Takeaway on Rare Veal
While rare steak is often considered safe, veal has higher risks when undercooked. For safety and ideal texture, veal should be cooked to at least medium-rare, with an internal temp of 145°F. By using proper methods, you can enjoy tender, juicy veal that’s both delicious and safe.
Make sure to add some fat
Veal is naturally very lean, which may be good for you in terms of calories but not always for taste. Veal cuts that don’t have much marbling can lose a lot of their umami flavor. Also, veal that’s roasted by itself can be tender but kind of bland.
One way to amp up the savoriness is to get the fat back in. Back in the nineteenth century, the go-to option was lard; larded veal meant cutting slits into the meat and inserting lard into the slats. One 1916 butchers guide for larded veal loin called for removing the veal skin covering, inserting lard into the upper surface, and then binding it with twine. If you want to duplicate these recipes of yore, substitute bacon instead of lard, with the beacon strips pre-cut to fit right into their designated slots.
More modern methods include using cooking oils instead of lard. It’s important to pan-fry your veal as part of the preparation so that the meat stays moist before the main cooking, which could be baking or braising. As the cut soaks up the cooking oils, the outside will get that great sear look and feel, while the inside will stay tender.
Know what it looks like
When looking for the perfect cutlet at your local butcher shop, the first thing you should know is that veal is not the same as other beef cuts. For one thing, veal tends to have very little, if any, marbling. This is because the young calves aren’t fully grown yet and haven’t had time to build up the fat in their muscle fibers that they normally do when they’re looking for tasty cuts. Veal doesn’t have no fat just because it doesn’t have any marbling; any fat should be milky white.
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 youre purchasing grain-fed veal, the cutlet should have darker appearance than calves that were fed with milk. For veal that is milk-fed, the formula has added iron supplements as well as other nutrients, vitamins, amino acids, and fats. The extra iron gives the veal its pink shade.
Is rare steak safe to eat? | Jess Pryles
FAQ
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