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Safe Cooking Temperatures: Veal

posted in Meat, Poultry and Seafood, Reference Charts by Kathy Maister

The following is from the United States Department of Agriculture:

For safety, USDA recommends cooking ground veal to a safe minimum internal temperature of 160 °F. However, whole muscle meats such as veal steaks, roasts, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (well done). There are two basic methods of veal cookery: dry or moist heat. Tender cuts including leg, cutlets, veal patties, and rib or loin chops can be prepared by dry heating methods such as roasting, broiling, pan broiling, grilling or stir frying. Moist heat methods such as braising or simmering in liquid can also be used with these cuts. Less tender cuts, such as cross cut shanks, stew meat, round steak and breast of veal, generally require moist heat cooking methods. By marinating and pounding less tender cuts to break down connective tissue, dry heating methods can be used. Refer to the following chart for approximate cooking times

Approximate Veal Cooking Times

Type of Veal

Size

Cooking Method

Cooking Time

Internal Temperature

Rib Roast

4 to 5 lbs.

Roast in Oven at 325°F

25 to 27 min/lb

Medium 160 °F

29 to 31 min/lb

Well done 170 °F

Loin

3 to 4 lbs.

Roast in Oven at 325°F

34 to 36 min/lb

Medium 160 °F

38 to 40 min/lb

Well done 170 °F

Loin/Rib Chops

1″ thick or 8 oz.

Broil/Grill

7 min per side

Medium 160 °F

8 to 9 min per side

Well done 170 °F

Cutlets

1/8″ thick

*Pan fry

3 to 4 min

Medium 160 °F

1/4″ thick

5 to 6 min

Medium 160 °F

Arm/Blade Steak

3/4″ thick 16 oz.

Broil/Grill

7 min per side

Medium 160 °F

8 min per side

Well Done 170 °F

Round Steak

1/4″ thick

**Braise

30 min

160 °F

1/2″ thick

**Braise

45 min

160 °F

Boneless Breast, stuffed

2 to 2.5 lbs

**Braise

1 1/4 to 1 1/2 hrs

160 °F

4 to 4.5 lbs

**Braise

2 to 2 1/2 hrs

160 °F

Cross Cut Shanks

1 1/2″ thick

Cover with liquid; simmer

1 to 1 1/4 hrs

160 °F

Stew Meat

1 to 1 1/2″ cubes / pieces

Cover with liquid: simmer

45 to 60 min

160 °F

Ground Patties

1/2″ thick, 4 oz.

Broil / Grill / Pan fry

6 to 7 min per side

160 °F

*Pan Frying, which is often called “sautéing,” is a quick cooking method. Meat is placed in small amount of heated oil and cooked on medium-high heat. ** Braising is roasting or simmering less tender meats with a small amount of liquid in a tightly covered pan.

Source: USDA

Last modified – October 17, 2006

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