Veal Cooking Times and Temperatures
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked meat. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking veal.
Use the following chart as a guide for determining the correct cooking time and temperature depending on the type of veal cut that you plan to use, the weight or thickness of the meat, and whether the veal will be grilled or oven roasted.
VEAL Cooking Times and Temperatures
Oven Cooked Veal
|Weight||Approximate Cooking Time|
(minutes per pound)
|Boneless shoulder roast||325°F||3 - 5 lbs.||35 - 40 minutes|
|Leg rump or round roast (boneless)||325°F||3 - 5 lbs.||35 - 40 minutes|
|Boneless loin roast||325°F||3 - 5 lbs.||25 - 30 minutes|
|Rib roast||325°F||3 - 5 lbs.||30 - 40 minutes|
|Veal Cut||Thickness||Approximate Cooking Time|
|Loin or rib chops||1 inch||12 - 14 minutes|
|Arm or blade steak (marinated)||3/4 inch||16 - 18 minutes|
|Shoulder kabobs||1 1/4 inch cubes||16 - 18 minutes|
|Ground veal patties||1/2 inch (4 oz. patty)||12 - 14 minutes|
|Note: Start with veal at refrigerator temperature. Remove the veal from the oven when the|
meat thermometer reads 155°- 160°F; the temperature will continue to rise as the veal stands.
|Note: When grilling with Indirect Heat generally the coals (or burners on a gas grill) are heated to a high heat. When grilling with Direct Heat the coals (or burners on a gas grill) are heated to a medium heat. Use these heat settings unless you have a recipe that states something different. See how to test the grill temperature.|