Degree of doneness and internal temperature
Veal can be eaten pink or medium well. It is much tastier when slightly pink however
Cooking temperature can vary depending on the cut. All ground meats
must be cooked to medium, or 65° C (149° F), to prevent the
proliferation of bacteria.
It is important to ensure that the meat reaches a safe internal temperature, particularly when cooking for people who are more susceptible to food bacterial infections like very young children, pregnant women, older people and those suffering from chronic diseases.
Using a meat thermometer is the only reliable means to verify the internal temperature and maximize the tenderness of the meat. Invest in a good meat thermometer. Some thermometers remain in the meat during cooking; it is inserted mid-way through cooking in the center or in the fleshiest part of the meat, away from bones and fat. Other thermometers are meant for thinner cuts of meat and are inserted near the end or at the end of the cooking process.
Cooking temperature chart for veal
It is important to ensure that the meat reaches a safe internal temperature, particularly when cooking for people who are more susceptible to food bacterial infections like very young children, pregnant women, older people and those suffering from chronic diseases.
Using a meat thermometer is the only reliable means to verify the internal temperature and maximize the tenderness of the meat. Invest in a good meat thermometer. Some thermometers remain in the meat during cooking; it is inserted mid-way through cooking in the center or in the fleshiest part of the meat, away from bones and fat. Other thermometers are meant for thinner cuts of meat and are inserted near the end or at the end of the cooking process.
Cooking temperature chart for veal
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Degree of doneness for veal
Steaks, roasts, tenderized or non-tenderized
cuts
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Internal temperature
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Rare
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63° C (145° F)
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Medium or pink
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65° C (149° F)
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Well done
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77° C (170° F)
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Ground veal
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70° C (160° F)
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