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 has a reputation for being tricky to cook perfectly. The delicate meat can quickly turn tough and dry if under or overcooked. So what color should properly cooked veal be? Can it show some pinkness and still be safe to eat? With the right techniques, you can achieve tender, juicy veal with that slight blush every time.
Why Veal Can Appear Pink
Veal comes from young calves less than 3 months old. The meat is prized for its mild flavor and tenderness but contains less fat and connective tissue compared to beef. As a result, veal cooks faster and can appear pinkish even when thoroughly cooked.
The pink color comes from myoglobin, a protein that stores oxygen in muscles. Young veal calves have higher myoglobin levels, causing more pinkness. While bright red indicates undercooking, a light pink center is normal for properly cooked veal. Use a meat thermometer for accuracy versus judging by color alone.
Recommended Internal Temperatures for Veal
Food safety organizations recommend cooking veal steaks, chops and roasts to an internal temperature of 160°F to eliminate potential pathogens. Ground veal should reach 160°F as well.
For optimal texture, the USDA advises cooking whole veal cuts like chops and steaks to 145°F, then allowing them to rest for 3 minutes before eating During resting, the internal temperature rises further to around 160°F
Checking Doneness of Veal Cuts
An instant-read thermometer provides the best way to accurately assess veal doneness. Test temperature in the thickest portion of steaks and chops, away from the bone. For roasts, check the center.
If no thermometer is available, make a small slit with a sharp knife to peek inside Properly cooked medium-rare veal should show just a hint of pink without redness Well-done veal will be light tan throughout.
Tips for Cooking Veal Perfectly
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Bring veal to room temperature before cooking for even heating. Pat dry steaks and chops for better browning.
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Choose thick premium cuts for grilling or pan-searing. Thin cutlets overcook quickly so watch closely.
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Sear over high heat before lowering temperature to gently finish cooking. Baste with butter or oil to keep moist.
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Roast at 300-325°F to melt collagen slowly, keeping roasts tender. Add broth or water to pan for steam.
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Allow roasts, chops, and steaks to rest 5-10 minutes before slicing to redistribute juices.
Approximate Veal Cook Times
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Chops/steaks: 4-5 mins per side over high heat until browned, then finish cooking to 145-160°F.
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Roasts: Roast at 300°F to internal temp of 145°F. Allow 15-20 mins per pound for larger roasts.
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Cutlets: Cook 2-3 mins per side until lightly browned and cooked through.
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Ground: Cook 8-10 mins in patties until no pink remains and 160°F internal temp.
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Stews: Braise cubes low and slow in liquid for 2-3 hours until fork tender.
Judging Doneness Visually
While temperature gives the most reliable doneness indicator, visual cues can further confirm veal is properly cooked:
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Rare: Bright red center that appears raw; unsafe to eat.
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Medium rare: Light pink, moist center with touch of red; safe at minimum 145°F.
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Medium: Solid light pink throughout; tender and safe at 160°F.
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Medium well: Faint hint of light pink in center; can start drying out.
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Well done: Uniform light tan color; often tougher, drier texture.
Trust your thermometer, follow safe handling, and master basic veal cooking methods. Then enjoy the superb flavor and texture of veal, with that blush of pinkness for extra juiciness and tenderness.
Know when to use a mallet to tenderize
Calves that become veal lead pretty sedentary lives. These calves haven’t had the chance to work out and gain muscle that comes with age like dairy cows have. As a result, veal is pretty tender on its own. But that doesn’t mean that your cutlet couldn’t be a little softer when the recipe calls for it. Enter the meat mallet.
But before you start hitting the slab on the counter, keep in mind that veal isn’t the same as beef. The sinews arent as tough or chewy in veal as they are in a regular steak. In other words, you might end up turning your cutlet into mush.
If you want to make a cut of veal more tender with a mallet, remember to put plastic wrap or wax paper over it first. Use the flat side of your mallet to even out the thickness. Then, use the spiky end once over the cut to soften the meat without making it into pulp.
If you dont want to use a meat mallet, other options exist to tenderize your cut. Some seasonings and marinades can help flavor veal while softening the tendons and chewer tissue. As you braise veal in different juices and herbs, the meat gets softer and your favorite flavor is baked into the cut. By adding either cilantro or lemon juice, you can make your veal extra tender without making it look like it was ground up.
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.
What is a pink veal steak?
FAQ
Is it okay to eat veal pink?
What color is veal when it’s cooked?
Can veal be eaten medium rare?
How pink can veal be?
Can you eat pink veal?
Due to its tenderness and natural pinkness, veal can still look pink even when it’s reached the required internal temperature of 160 degrees Fahrenheit. This means that if it’s looking a little flush despite reaching that temperature, you should still be able to eat it without any problems.
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.
What temperature should veal be cooked at?
The veal should each an internal temperature of around 155 °F (68 °C). Buy veal that is fine grained and has a healthy pink color. When you are shopping for veal, make sure that the meat is a creamy pink color. It should have a fine-grained texture that is visible to the eye.