Barbecuing veal
Experience change by trying out our veal cuts on the barbecue!
- Veal chops
- Medallions
- Tournedos
- Scallopini
- Strip loins
- Tenderloins
- Fillets
And chopped veal patties make incredible and very lean
burgers!
Veal should be seared over high heat for three minutes per side and
then transferred to medium heat until it is done. Veal should never
be overcooked to preserve its tenderness and delicate flavour. It
is precisely to preserve its delicate flavour that mild herbs like
tarragon and sage are recommended with veal.
The meat can be marinated or simply flavoured with herbs and
spices. Be careful not to cook scallopini for more than 1 minute
per side and other cuts of veal for more than 2 or 3 minutes on
each side!
Barbecue cooking basics
- Always cook meats as far away as possible form the source of heat.
- When using a gas barbecue, this can be done by lighting the burner on one side to maximum heat and cooking the meat on the unlit side, with the cover down.
- When using a charcoal barbecue, arrange the charcoal around the sides and grill the meat in the center of the grill, with the cover down.
- For beautiful markings on your grills, rotate the meat one quarter turn clockwise midway through cooking each side.
- Before serving, always check the degree of doneness with a meat thermometer, especially hamburger and tenderized meats.
- Once the meat is cooked, it should be wrapped loosely in foil and left standing for 5 minutes or so. This allows the fibres to relax and the juices to circulate through the flesh for maximum taste and tenderness.
Internal temperature of cooked veal
63° C (145° F) - Rare
70° C (160° F) – Medium pink
77° C (170° F) – Well done
70° C (160° F) – Ground veal patties
For more culinary tips and advice, click on the
METRO butcher’s Veal section on metro-ca.