Can Veal Be Cooked Medium Rare? The Answer May Surprise You

Veal is a tender, mild-tasting meat that comes from young calves. It has a delicate flavor and tender texture that makes it a popular choice for dishes like veal parmigiana, osso buco, and scaloppine. However, there is often debate around the proper way to cook veal, specifically if it can be safely consumed when cooked medium rare.

The main concern with undercooking veal is food safety. Veal comes from very young animals, so there is a perception that the meat is more prone to harboring bacteria and needs to be thoroughly cooked to higher temperatures to kill pathogens. This leads some people to believe it should never be served less than well-done.

However, the USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145°F (medium rare), 160°F (medium), or 170°F (well done). Other respected culinary resources such as Bon Appétit also state that veal can be safely consumed at lower temperatures like medium rare.

So what gives? Here’s a look at the facts on cooking veal to medium rare versus well-done.

The Case for Cooking Veal Well-Done

There are a few reasons why some chefs and consumers advocate cooking veal all the way through to well-done temperatures:

• Perception of Tenderness – Veal comes from young calves that have very little fat and underdeveloped muscles. This makes the meat very tender. Some believe cooking it beyond well-done makes it even more tender.

• Food Safety – There is a perception that veal harbors more bacteria and parasites due to the young age of the calves Thorough cooking to 170°F+ is thought to kill any potential pathogens

• Personal Preference – Some people simply prefer the texture and flavor of fully cooked veal compared to rare or medium rare Well-done veal can have a more uniformly firm and dry texture

• Tradition – In many traditional European cuisines, veal is often cooked well-done or braised into stews. Following these customary preparation methods leads some chefs to exclusively cook veal to higher temperatures.

For these reasons, cooking veal chops, cutlets, or other cuts to 170°F and beyond can make sense for some consumers or cooking methods. If you want tender, uniformly cooked veal with no pink meat, cooking to well-done is a safe bet.

The Case for Cooking Veal Medium Rare

While the reasons for well-done veal are understandable, there is a strong case to be made for safely cooking cuts like chops and steaks to medium rare:

• Food Safety – Contrary to popular belief, the USDA confirms veal can be safely consumed at 145°F, the same as other meats like beef and lamb. Properly sourced veal from a reputable supplier does not pose higher risks.

• Flavor – Cooking veal below well-done, especially to medium rare, helps preserve more natural juices and flavor. The mild taste of veal can become lost at higher temperatures.

• Texture – While generally tender veal can become dry and mealy when cooked to 170°F and beyond. Stopping at medium rare gives you tender, juicy meat with a soft interior.

• Appearance – Veal cooked to medium rare has an appetizing light pink center that many diners find more visually appealing than fully gray well-done meat.

• Tradition – Not all classic veal dishes require well-done meat. Veal marsala, for example, is traditionally cooked just to medium rare to preserve tenderness.

For those who enjoy both the flavor and appearance of juicy, pink meat, cooking veal to medium rare makes sense. As long as it is sourced from a trusted supplier, the safety is comparable to beef or lamb at the same temperature.

Tips for Cooking Veal Medium Rare

If you want to enjoy veal cooked to a perfect rosy medium rare, here are a few tips:

• Buy from a Trusted Source – Make sure your veal comes from a reputable butcher or grocery store with high standards for sourcing meat. Ask questions about their supply chain if needed.

• Target 145°F Internally – Use a meat thermometer to monitor the internal temperature when grilling, roasting, or pan-searing. Pull veal between 140-150°F for an ideal medium rare.

• Let It Rest – Allow veal chops, steaks, or roasts to rest 5-10 minutes before slicing into them. This lets juices redistribute so they don’t run out when cut.

• Cook Quickly – Use high heat to develop browning on the exterior while keeping the inside tender and pink. Slow cooking can lead to dry, overdone meat.

• Watch Thickness – Thinner veal cutlets or scaloppine only need quick cooking on both sides. Thick chops and roasts need more monitored time to reach the center.

• Consider Adding Moisture – Cooking methods like braising or stewing can keep veal tender at higher temperatures. But for quick cooking, rub with oil to prevent drying out.

While personal preference varies, with a few easy precautions and techniques, veal can be enjoyed deliciously when prepared to medium rare. Paying attention to temperature, moisture, thickness, and rest time means you can skip overcooking without sacrificing appearance, flavor, or safety when cooking this tender meat.

So go forth and enjoy perfect veal however you prefer it – juicy and pink at 145°F for medium rare, or cooked through to 170°F for well done. With the right techniques, both options can provide a tender and delicious experience. It’s ultimately up to you based on your tastes, cooking method, and veal cut which doneness you prefer. Now that you know veal can safely be savored medium rare, you have the option to indulge in veal parm or chops with a blushing center when the craving strikes.