USDA: cook veal chops, steaks and roasts to 145°F (63°C) with a 3-minute rest; ground veal to 160°F. ThermoWorks lists medium rare at 130-135°F, below USDA's minimum.
- USDA safe minimum
- 145°F63°C internal temperature
- Rest time
- 3 minBefore carving or eating
- Doneness range
- 120–155°FRare to well done
- Safe & popular
- 145°FMedium well
- 120°FRare49°C
- 130°FMedium rare54°C
- 135°FMedium57°C
- 145°FMedium well63°C
- 155°FWell done68°C
Safe minimums from USDA FSIS and FoodSafety.gov. Checked .
Veal temperature chart
| Doneness | °F | °C | Notes |
|---|---|---|---|
| Rare | 120°F | 49°C | ThermoWorks range 120-130°F; red center (below USDA's 145°F + 3-min rest) |
| Medium rare | 130°F | 54°C | ThermoWorks range 130-135°F (below USDA's 145°F + 3-min rest) |
| Medium | 135°F | 57°C | ThermoWorks range 135-145°F; reaches USDA's 145°F only at the top of the range |
| Medium well | 145°F | 63°C | ThermoWorks range 145-155°F; meets USDA minimum with 3-min rest |
| Well done | 155°F | 68°C | ThermoWorks: 155°F and up |
Doneness targets come from the culinary sources listed below. USDA's food-safety minimum is 145°F (63°C) with a 3-minute rest; anything below it is a personal risk choice.
Safe temperature for veal
USDA: cook veal chops, steaks and roasts to 145°F (63°C) with a 3-minute rest; ground veal to 160°F. ThermoWorks lists medium rare at 130-135°F, below USDA's minimum.
When to take it off the heat
Carryover cooking: ThermoWorks suggests pulling steaks and chops about 5°F early and roasts 10-12°F early, depending on size.
Where to put the thermometer
Insert through the side of the cut so the tip sits in the center, clear of bone and fat (Certified Angus Beef).
Questions people ask
What temp should veal chops be?
At least 145°F with a 3-minute rest per USDA.
What temp is ground veal done?
160°F, like other ground meats.