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Veal Cooking Times

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Charts > Cooking Temperature and Time > Veal Cooking Times
Veal cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing veal, use the chart below as a guide to check doneness when the meat is oven baked and grilled.
 
VEAL Cooking Temperatures and Times
Oven Cooked Approximate Cooking Time
Cut Temp. Weight (min. per lb.)
Boneless shoulder roast 325°F 3-5 lbs 35-40 min
Leg rump or round roast (boneless) 325°F 3-5 lbs 35-40 min
Boneless loin roast 325°F 3-5 lbs 25-30 min
Rib roast 325°F 3-5 lbs 30-40 min
Grilled Approximate Cooking Time
Cut Thickness med. doneness
Loin or rib chops 1 inch 12-14 min
Arm or blade steak (marinated) 3/4 inch 16-18 min
Shoulder kabobs 1 1/4 inch cubes 16-18 min
Ground veal patties 1/2 inch
(4 oz. patty)
12-14 min
Start with meat at refrigerator temperature. Remove roast when meat thermometer reads 155°-160°F; temperature will continue to rise as roast stands.
More Cooking Temperature and Time >>

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USDA Nutrition Facts

Bratwurst veal cooked

Veal shank fore and hind separable lean only raw

Veal shank fore and hind separable lean and fat raw

Veal breast whole boneless separable lean and fat raw

Veal variety meats and by-products tongue raw

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