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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