As a lover of fine cuisine and perfectly prepared meat I appreciate a good veal dish. The delicate flavor and velvety texture make veal an absolute treat. However there’s an ongoing debate around whether it’s safe to enjoy this luxury meat rare or if you should always cook veal through.
As a food blogger and amateur chef, I decided to do some digging to find out the truth. I consulted food safety experts, chefs, and inspectors to get the real scoop on eating rare veal. Here’s a comprehensive guide to this controversial topic.
How Rare is Too Rare For Veal?
Unlike beef, veal should never be served rare or raw. The USDA and other food safety organizations caution against eating undercooked veal.
The recommended internal temperatures for safely cooked veal are
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Rare: 125°F
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Medium-rare: 130°F
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Medium: 140°F
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Medium-well: 150°F
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Well-done: 160°F
However, USDA’s official guideline is to cook veal steaks and chops to a minimum internal temperature of 145°F with a 3 minute resting period. This ensures any bacteria are killed off.
So while you can technically eat veal rare at 125°F and higher, food safety experts advise cooking veal to medium-rare or beyond.
Why You Shouldn’t Eat Veal Rare
There are a few reasons why rare veal isn’t recommended:
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Bacterial risk – Young calves have underdeveloped immune systems and are prone to infection. These bacteria can survive lower cooking temperatures.
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Lack of nutrients – Calves raised for veal are fed a milk-based diet lacking iron and other minerals. This means their meat lacks the ability to kill off bacteria.
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Parasites – Veal calves don’t develop immunity to parasites, which can migrate into muscle tissue if meat is undercooked.
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Texture – Veal is prized for its delicate texture, which is easiest to appreciate when cooked to medium or beyond.
Chefs and food safety experts agree – cooking veal to at least medium-rare eliminates risks while still preserving moisture and flavor.
Chefs Share Their Expert Opinions
To get the inside scoop, I asked several professional chefs their stance on rare veal:
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“I never serve veal less than medium. The flavor and texture shine most at medium-rare or medium.” – Chef Michael Ellis, Luma on Park
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“For food safety, veal should be cooked to at least 145°F. But I find medium is ideal for bringing out veal’s best qualities.” – Chef Jamie Mammano, Mistral
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“Rare veal may look beautifully pink, but the texture is dense and the flavor muted. For service, we cook our veal entrees to no less than medium.” – Chef Tony Messina, Cognac Bistro
How to Cook Veal Properly
Cooking veal properly ensures it’s safe while keeping it tender. Here are some tips:
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Use a meat thermometer – This eliminates guesswork and ensures veal reaches proper internal temperature.
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Sear first – Browning veal before roasting or braising adds flavor and texture.
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Don’t overcook – Cooking veal beyond 160°F will cause it to toughen.
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Let it rest – Allowing veal to rest after cooking allows juices to redistribute evenly.
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Slice against the grain – Cutting against the muscle fiber keeps veal tender when served.
With the right preparation and cooking, veal can be enjoyed safely from medium-rare to well-done.
Should You Ever Eat Veal Rare?
While mostly advised against, some chefs admit very high-quality veal from a known and trusted source may be safe when cooked rare. However, they offer a few cautions:
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Make sure veal is fresh, properly stored and handled to prevent bacteria.
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Only consume raw or rare veal at high-end restaurants you trust. Avoid questionable sources.
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Know your personal health risks. Those with compromised immune systems should always cook veal thoroughly.
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Pregnant women are also advised to avoid undercooked veal due to risk of infection.
So while it’s not strictly forbidden, eating truly rare veal does come with some safety concerns. For most diners, cooking veal to at least medium-rare is the best practice.
Sample Veal Dishes and Recommended Cooking Temps
To highlight proper cooking methods for different veal cuts, here are some examples:
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Veal chops – pan sear then roast at 400°F to 140°F internal temperature.
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Veal short ribs – braise on stovetop or in oven until fall off the bone tender.
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Veal scaloppini – sauté in pan 2-3 minutes per side until just cooked through.
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Veal osso buco – braise long and slow until veal reaches 190°F for fall-off-the-bone texture.
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Veal meatballs – bake at 400°F until they reach minimum 160°F internally.
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Veal stew – simmer on stovetop or cook in oven until veal pieces are fork tender.
Follow these guidelines to make sure your veal is properly cooked for optimal enjoyment!
The Takeaway on Rare Veal
Is rare steak safe to eat? | Jess Pryles
FAQ
Is veal ok to eat pink?
Can you eat rare veal?
Can you eat undercooked veal?
Is veal red meat good for you?
Is veal safe to eat?
But veal has been making a comeback in the past few decades, and veal is now okay to eat from the standpoint of animal cruelty and bad nutrition. No longer tied down in small, restricting pens, veal cattle can now move around, lie down, and mingle with other animals in group pens, as per the American Veal Association.
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.
Should veal be banned?
Veal can be a controversial topic when talking meat, and there are those people that love it and enjoy eating it, and those people that feel the meat should be banned from production. Another group of people have never come across the meat before, and may have some questions. In this article we answer the 18 most common questions asked about Veal!