Is Veal Supposed to Be Chewy? A Definitive Guide

Veal is a tender, delicate meat that can be an absolute treat when properly prepared. However, many home cooks have had the disheartening experience of cooking up a nice veal dish only to bite into chewy, tough pieces of meat

As a long-time food blogger and amateur home chef, I’ve had my fair share of chewy veal mishaps. After doing some research and talking with professional chefs, I’ve learned the truth: perfectly cooked veal should never be chewy.

In this article I’ll cover the reasons why veal can end up chewy, how to choose the right veal cuts, proper cooking techniques and mistakes to avoid. My goal is to help both experienced cooks and veal newbies cook this prized meat to fork-tender perfection every time.

Is Veal Supposed to be Chewy? The Short Answer

The short answer is no – properly cooked veal should be very tender and easy to cut and chew. Veal comes from young calves between 3-6 months old, so the meat contains less connective tissue than beef from mature cows. This makes it naturally tender, with a soft, smooth texture and mild, slightly sweet flavor.

If your veal comes out chewy, it means something went wrong in either the selection, preparation, or cooking process. But with the right know-how, you can avoid the pitfalls that lead to tough veal.

Why Veal Can Turn Out Chewy

There are a few common culprits that can result in chewy, overcooked veal.

Overcooking

Veal is very lean and delicate. It cooks faster than beef and can easily be overcooked.Cooking veal beyond the recommended internal temperature causes it to toughen up and become chewy.

Choosing the Wrong Cut

Certain veal cuts contain more connective tissue and need moist cooking methods. Choosing the wrong cut for a dry cooking method can leave you with chewy meat.

Improper Preparation

Not properly seasoning, marinating, or pounding veal before cooking can affect the final texture.

Cooking Too Fast

Trying to rush the cooking process won’t allow enough time for flavors to develop or for the meat to become tender.

How to Choose the Right Cut of Veal

Selecting the optimal veal cut for your recipe is key to avoiding chewy meat. Here are some top cuts and how they should be prepared:

Veal chops – Best pan-seared, grilled or broiled. Cook quickly over high heat.
Veal shanks – Braise or simmer slowly in liquid until fork tender.
Veal shoulder – Braise, stew or roast using moist heat.
Ground veal – Use in dishes like meatballs, burgers, and meatloaf.
Veal scaloppini – Quickly saute over high heat until just cooked through.

For stir fries, kabobs and roasting, opt for tenderloin, leg or loin cuts. Avoid pre-cubed “stew meat” which can be chewy.

Proper Preparation is Key

Before cooking your veal, take steps to ensure it turns out tender:

Trim off any sinew or silver skin
Pound thicker cuts to flatten
Marinate in oil, herbs and acid to tenderize
Pat dry well before cooking
Allow roasts and larger cuts to come to room temperature before cooking

Proper prep sets you up for tender veal success!

Master the Best Cooking Methods

The right cooking technique for the veal cut you choose makes all the difference.

Pan searing – Quickly sear chops, medallions or scaloppini in a hot skillet to brown the exterior while keeping the interior moist.
Grilling – Ideal for chops, kebabs and tenderloin. Use high heat and flip frequently to prevent burning.
Roasting – Roast larger cuts like rack of veal in a low oven (325°F) until it reaches target temp.
Braising – For shoulder, shanks or osso buco, brown first then braise in liquid for optimal tenderness.
Stewing – Dice shoulder or leg meat and stew with veggies until meltingly tender.

Common Veal Cooking Mistakes to Avoid

Many overcooked veal issues stem from easily avoidable mistakes:

Cooking on too high heat which dries out the lean meat.
Skipping searing/browning and cooking only by boiling or poaching.
Overcooking beyond recommended safe temperatures. Veal is best at 140-145°F.
Not allowing roasts or larger cuts to rest before slicing, which loses juices.
Cutting across the grain of chops and roasts which makes chewy fibers stand out.

With care to avoid these pitfalls and the right prep, cook times, and temperatures, you’ll be rewarded with fork-tender veal every time. Give these tips a try for your next veal dish!

Anthony Bourdain on the worst mistake when cooking steak

FAQ

Should veal be tough?

Veal is the meat of a young calf. It’s very tender, with a delicate flavor. Because it’s so lean, veal can be quite tough if not cooked properly. When buying veal, look for cuts that are pinkish-white in color and have little or no marbling.

How do you make veal not chewy?

Lightly cover to retain steam and simmer gently over very low heat. To ensure your veal is tender, juicy and flavorful, cook at 160º. So that your meal is not overcooked, use a good meat thermometer. Or, you can make a small slit near the center of boneless cuts or near the bone.

How do you know when veal is done?

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. Braised or stewed veal should be cooked just until the veal is fork tender. Using too high a heat can lead to overcooking and dry, flavorless veal.

Can veal be undercooked?

For safety, foods must be cooked thoroughly. It is essential to use a meat thermometer when cooking veal to prevent undercooking and, consequently, prevent foodborne illness.

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 a versatile meat that can be used in many different dishes. Why is veal so expensive? Veal is a relatively expensive meat, due the much smaller yield of meat that the animal will provide when compared to a fully grown cow slaughtered for beef.

Is veal a white meat?

Although the pale color of veal may lead you to believe it is a white meat, it is in fact considered a red meat as defined by the USDA. What does veal taste like? Veal has a mild delicate flavor that is slightly different than the flavor of other types of meat.

Should I Cook veal?

So you probably want to cook some veal, but if you’re still worried, there is a good cut to practice on. If you’re intimidated by veal, a chop is the place to start. Veal chops are bone-in cuts from the loin or rib of the calf, and they can be cooked in a variety of ways without much fear of ruining them.