Category: Meat & Poultry
🤔 What Is Veal?
Veal is the meat from a young calf, typically male dairy calves. It is known for its pale pink color, fine-grained texture, and a flavor that is much more delicate and milder than that of beef. Prized for its tenderness, it is a staple of classic European dishes like Wiener schnitzel and osso buco.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Raw Veal (Chops/Roasts) | Refrigerator: 0-4°C (32-39°F) | 3-5 days |
| Raw Veal (Ground) | Refrigerator: 0-4°C (32-39°F) | 1-2 days |
| Cooked Veal | Refrigerator: 0-4°C (32-39°F) | 3-4 days |
| Frozen Raw | Freezer: -18°C (0°F or below) | 4-6 months |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Look for a creamy pink to pale grayish-pink color.
- The meat should have a firm, fine-grained texture.
- Choose ethically raised veal, such as “group-raised” or “pasture-raised,” when possible.
Appearance
Fresh veal should be moist with a velvety texture. Avoid any meat that is deep red (a sign of an older animal) or has a gray or brown tint.
Smell
Veal should have a very mild, milky, and fresh scent. A strong, sour, or unpleasant odor is a sign of spoilage.
Texture
The meat should be firm and dense to the touch. A slimy or sticky surface indicates that the veal is no longer fresh.
Common Varieties / Types
Veal cuts are similar to beef cuts but are much smaller and more tender.
- Veal Cutlets (Scallopini): Thin slices of veal from the leg, perfect for quick pan-frying in dishes like Wiener schnitzel or veal piccata.
- Veal Shank (Osso Buco): A cross-cut section of the leg bone, rich in marrow and connective tissue. It becomes incredibly tender when slow-braised.
- Veal Loin Chop: The veal equivalent of a T-bone steak, it is very tender and best cooked quickly by grilling or pan-searing.
- Ground Veal: Often mixed with pork and beef to make exceptionally tender meatballs or meatloaf.
📅 Seasonal Buying Guide
Veal is a product of the dairy industry and is not a seasonal meat. It is available with consistent quality year-round.
❄ STORE FRESH: Storage Guide
- Raw Ground Veal: Refrigerator for 1-2 days.
- Raw Chops/Roasts: Refrigerator for 3-5 days.
- Cooked Veal: Refrigerator for 3-4 days.
Storage Method Details
Refrigerator (Raw Chops/Roasts): The USDA advises that whole cuts of veal can be safely stored for 3-5 days in the coldest part of the refrigerator. Store it in its original packaging on a plate to catch any drips.
Refrigerator (Raw Ground): According to Health Canada, raw ground veal is highly perishable and must be cooked or frozen within a strict 1-2 day period. The grinding process increases the surface area for pathogen multiplication, making it a high-risk product.
Refrigerator (Cooked): Store leftover cooked veal in an airtight container in the refrigerator within two hours of cooking. It will remain safe for 3-4 days.
Veal’s delicate, high-moisture meat is very susceptible to bacterial growth. Cold temperatures slow this process, but the short timeframes are critical safety controls, especially for ground veal where surface bacteria are mixed throughout.
⚠ STAY SAFE: Food Safety Tips
- Safe Cooking Temp: 63°C (145°F) for whole cuts, 71°C (160°F) for ground.
- Max Time at Room Temp: 2 Hours (raw)
Understanding Food Safety Rules
The most important safety rule is to cook veal to its proper internal temperature. The USDA recommends a minimum of 63°C (145°F) for chops and roasts (followed by a 3-minute rest) and a mandatory 71°C (160°F) for ground veal to destroy harmful bacteria like E. coli.
Reheating Methods
Reheat veal gently to prevent its delicate meat from becoming tough.
Stovetop
For thin cutlets, quickly sear them in a hot pan with a little butter or oil for a minute per side.
Oven/Toaster Oven
Place chops or roasts in a dish with a splash of broth, cover with foil, and warm in a low oven at 150°C (300°F) until heated through.
Date Labels Explained
The “Sell-By” or “Use-By” date on packaged veal is an important safety guide. Always cook or freeze the meat by this date.
Allergen Information
- Contains: None of the top 9 allergens.
- Special Considerations: Alpha-gal syndrome, a rare red meat allergy, can cause a reaction to veal.
⚠ Special Safety Considerations
Handle raw veal with care to prevent cross-contamination. Use separate cutting boards and wash hands and utensils thoroughly with hot, soapy water after contact.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Veal freezes well, but it’s best to use it within 4-6 months for the best quality, as its delicate flavor can diminish over time.
Wrap individual cuts tightly in plastic wrap and then place them in a heavy-duty freezer bag, removing as much air as possible to protect against freezer burn.
Recommended Thawing Methods
The USDA confirms that the safest way to thaw veal is in the refrigerator overnight. For faster thawing, use the cold water method (in a sealed bag, changing water every 30 mins) or the microwave if you plan to cook it immediately.
Not Recommended
Never thaw veal on the countertop. The FDA warns this is highly unsafe as the surface of the meat can enter the temperature danger zone (4°C-60°C / 40°F-140°F) while the inside is still frozen.
🔥 Cooking Information
Quick Cooking Reference
Veal is very lean and delicate, so it is crucial not to overcook it. High heat and fast cooking for thin cuts, and slow, moist cooking for tough cuts, are the keys to success.
| Cut | Method | Doneness Temp |
|---|---|---|
| Cutlets (Scallopini) | Pan-Searing | Cooked through (2-3 min per side) |
| Loin Chops | Grilling/Searing | 63°C (145°F) for Medium |
| Shank (Osso Buco) | Braising | Fork-tender (approx. 2 hours) |
Cooking Methods for Veal
The delicate flavor of veal pairs best with simple preparations and complementary flavors.
Pan-Searing (Scallopini)
Pound thin veal cutlets to an even thickness, dredge them lightly in flour, and pan-fry them quickly in a hot skillet with butter and oil for just 1-2 minutes per side until golden brown.
Braising
This is the classic method for tough cuts like the shank. Sear the meat first, then cook it slowly in a covered pot with aromatic vegetables and a liquid like wine and stock until it is falling-off-the-bone tender.
The Importance of Resting
Like all meats, veal should be rested after cooking. Let chops and roasts rest for 5-10 minutes before slicing to allow the juices to settle, which ensures a moist and tender result.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Protein, Vitamin B12, Zinc
- Good source of: Niacin, Vitamin B6, Iron
Veal (Raw/Fresh)
- Calories: 172 kcal (ground)
- Protein: 19g
- Fat: 10g
- Carbohydrates: 0g
- Fiber: 0g
Veal (Cooked/Prepared)
- Calories: 179 kcal (roasted loin)
- Protein: 30g
- Fat: 5.6g
- Carbohydrates: 0g
- Fiber: 0g
Key Nutrients & Their Benefits
- Protein: Veal is an excellent source of high-quality, easily digestible protein, essential for body tissues.
- Zinc: A crucial mineral for a healthy immune system, wound healing, and cell growth.
- Vitamin B12: Very high in B12, which is vital for nerve function and the creation of red blood cells.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
The ethics and sustainability of veal have been a subject of significant public debate, historically linked to the practice of confining calves in crates. However, the industry has undergone major reforms.
To make a more ethical and sustainable choice, look for “group-raised,” “free-raised,” or “pasture-raised” veal. This ensures the calves were not raised in confinement and had a better quality of life.
🔄 Substitutions & Alternatives
For a similar tender and mild flavor, pork tenderloin or chicken breast are the best substitutes for veal cutlets. For ground veal, a mix of ground pork and ground chicken can replicate its delicate texture.
Lamb shanks can be substituted for veal shanks in braised dishes like osso buco, though they will have a much stronger flavor.
🔪 Recommended Tools
A meat mallet is essential for pounding veal cutlets to a uniform thinness for dishes like schnitzel. A good quality heavy-bottomed pan is perfect for achieving an even sear.
💡 Pro Tips
♻ Waste Reduction
When making osso buco or other braised dishes with veal shanks, be sure not to waste the rich, flavorful marrow inside the bone. It is considered a delicacy and can be scooped out and spread on toast or stirred into the sauce.
❓ FAQ
A: Veal comes from a young animal, so its muscles have not been heavily worked. This results in meat that is very fine-grained, with little connective tissue, making it exceptionally tender.
A: The pale pink color is due to the calf’s age and milk-fed diet, which is naturally lower in iron than the grass and grain diet of an older animal. Lower iron means less myoglobin in the muscles, which is the protein that gives red meat its color.
A: Modern, ethical veal production has moved away from the controversial practices of the past. Look for labels like “group-raised” or “pasture-raised” to ensure you are buying from farms that adhere to high animal welfare standards.
A: Veal has a very delicate, milky, and mild flavor. It is much less intense than beef and has a smoother, more tender texture.
A: Veal production is more specialized and on a smaller scale than beef production. The costs associated with raising calves to specific standards contribute to its higher price point.
A: Not exactly. Because veal is so lean and tender, it is best cooked quickly over high heat (for chops and cutlets) or slowly with moist heat (for tougher cuts like the shank). Overcooking will make it dry and tough.
A: “Scallopini” is an Italian term for thin, pounded slices of meat. Veal scallopini refers to these tender cutlets, which are the basis for many classic dishes.
A: Osso buco is a classic Italian dish from Milan, made by braising veal shanks with vegetables, white wine, and broth until the meat is falling off the bone. It translates to “bone with a hole,” referring to the marrow-filled bone at the center.
A: Many chefs prefer to cook high-quality veal chops to a rosy medium (63°C / 145°F) for the best flavor and texture. However, ground veal must always be cooked through to 71°C (160°F).
A: Its delicate flavor pairs well with light sauces. Classic choices include lemon and caper sauce (piccata), a mushroom and cream sauce, or a simple white wine pan sauce.