Is Pink Veal Done? Everything You Need to Know About Cooking Veal to Perfection

Veal has a reputation for being finicky to cook due to its delicacy. Undercook it, and the meat turns tough. Overcook it and veal dries out quickly losing its mild flavor. So what color should properly cooked veal be? Can it show some pinkness and still be safe to eat? With a few tips, you can turn out perfect, juicy and delicious veal every time.

Why Veal Can Show Pink

Veal comes from young calves that are less than 3 months old The meat is prized for its tenderness and mild flavor But veal is naturally lower in fat and connective tissue compared to beef from older cattle. As a result, it cooks more quickly and can appear pinkish even when thoroughly cooked.

The pink hue comes from myoglobin, a protein responsible for oxygen storage in muscles Young, fast-growing animals like veal calves contain higher levels of myoglobin compared to mature beef cattle. So their meat shows more pinkness

While bright red or bloody meat is undercooked, a light pink center in veal is normal even when fully cooked to a safe temperature. Rely on an instant read thermometer for accuracy versus color alone.

What Temperature Should Veal Be Cooked To?

Food safety experts recommend cooking veal steaks, chops and roasts to an internal temperature of 160°F to eliminate potential foodborne pathogens. Ground veal should reach 160°F as well.

For a combination of safety and preventing overcooking, the USDA recommends cooking veal chops, roasts and steaks to 145°F, then allowing the meat to rest for 3 minutes before carving or consuming. During this rest time, the internal temperature rises further to around 160°F.

Checking Doneness of Veal

An instant read digital meat thermometer takes the guesswork out of determining veal doneness. Test temperature in the thickest part of chops or steaks away from bone. For roasts, check internal temperature in the center.

If thermometer is not available, use the tip of a sharp knife to peer inside. Medium rare veal should show a hint of pink but not redness in the center. Well done veal will be light tan throughout with no pinkness.

Judge doneness by firmness as well. Cooked veal feels bouncy when pressed versus soft when underdone. Move veal to cooler area of grill or pan once it nears desired doneness to prevent overcooking.

Key Tips for Cooking Veal

Bring veal to room temperature before cooking for more even heating. Pat chops and steaks dry for better browning.
Choose thick, high-quality cuts for grilling or pan-searing. Thin cutlets cook fast so watch closely to prevent drying out.
Sear over high heat before lowering temperature to gently finish cooking. Basting with butter or oil helps keep veal moist.
Roast veal at 300-325°F to allow time for collagen to melt slowly keeping meat tender. Add broth or water to pan to create steam.
Let roasts, chops and steaks rest 5-10 minutes before slicing to allow juices time to redistribute through meat.

How Long Does Veal Take to Cook?

Chops and steaks: Pan-sear 4-5 minutes per side over high heat until browned, then finish cooking at lower temperature until 145-160°F.
Roasts: Roast at 300°F to internal temperature of 145°F. Larger roasts may require 15-20 minutes per pound.
Cutlets or scaloppini: Cook 2-3 minutes per side just until lightly browned and cooked through.
Ground veal: Cook 8-10 minutes in patties or until no pink remains and internal temperature reaches 160°F.
Stews and braises: Cook veal cubes low and slow in liquid for 2-3 hours until fork tender.

Judging Veal Doneness Visually

While temperature gives the most reliable indicator of safety and doneness, the visual test can further confirm veal is cooked properly.

Rare veal: Bright red center that looks raw; avoid eating for safety
Medium rare: Light pink, moist center with touch of red; safe to eat when minimum 145°F temp reached
Medium: Solid light pink throughout; safe and tender at 160°F
Medium well: Trace of very light pink in center; can start to dry out
Well done: Uniform light tan color; often tougher and drier texture

Trust your thermometer, follow safe handling procedures, and master basic cooking methods for veal. Then you can enjoy the full potential of this delicious yet delicate meat any way you like it – juicy, tender and pink included!

Anthony Bourdain on the worst mistake when cooking steak

FAQ

What color is veal when it’s cooked?

A properly cooked veal chop should be just a bit pink along the bone, not red. If you have a meat thermometer, this should translate to 145 to 150 degrees at the center.

How do you know when veal is cooked?

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 eaten medium rare?

The USDA recommends cooking whole muscle veal cuts like veal steaks, roasts and chops to 145 degrees F (medium rare), 160 degrees F (medium), or 170 degrees F (well done). We always prefer meat on the rare side, so 145 degrees F is what we aim for when cooking 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.