|
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. | |||