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** Veal Cooking
Times °F ** |
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VEAL PREPARATION
Safe Cooking
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 325° |
25 to 27 min/lb |
Medium 160 °F |
|
29 to 31 min/lb |
Well done 170 °F |
|
Loin |
3 to 4 lbs. |
Roast 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 |
|
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 |
45 min |
|
Boneless Breast, stuffed |
2 to 2.5 lbs |
**Braise |
1 1/4 to 1 1/2 hrs |
160 °F |
|
4 to 4.5 lbs |
2 to 2 1/2 hrs |
|
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.
Microwave Directions:
- When microwaving unequal size
pieces of veal, arrange in dish or on rack so thick parts are
toward the outside of dish and thin parts are in the center,
and cook on medium-high or medium power.
- Place a roast in an oven cooking
bag or in a covered pot.
- Refer to the manufacturer's
directions that accompany the microwave oven for suggested cooking
times.
- Use a food thermometer to test
for doneness in several places to be sure temperatures listed
above have been reached.
USDA Food Safety and
Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: October 17, 2006
http://www.fsis.usda.gov/Factsheets/Veal_from_Farm_to_Table/index.asp |
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