Veal is often associated with international cuisines such as Italian, French, German, Swiss, 

Hungarian, and Czech. Home cooks enjoy preparing veal for special occasions or for casual dinners 

such as barbecues. Veal is USDA or state inspected. Here are some facts about veal.

What is veal?

How are veal calves 

housed?

How are veal calves 

raised?

Veal from Farm to Table

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

PhotoDisc

Veal is the meat from a calf or young beef animal. A veal calf is raised until 

about 16 to 18 weeks of age, weighing up to 450 pounds. Male dairy calves 

are used in the veal industry. Dairy cows must give birth to continue producing 

milk, but male dairy calves are of little or no value to the dairy farmer. A small 

percentage are raised to maturity and used for breeding. 

Calf: A calf is a young bovine of either sex that has not reached puberty (up to 

about 9 months of age), and has a maximum live weight of 750 pounds. 

“Bob” Veal: About fifteen percent of veal calves are marketed up to 3 weeks 

of age or at a weight of 150 pounds. These are called Bob Calves. 

“Special-Fed” Veal: Special, milk-fed and formula fed veal calves usually are 

fed nutritionally balanced milk or soy based diets. These specially controlled 

diets contain iron and 40 other essential nutrients, including amino acids, 

carbohydrates, fats, minerals and vitamins. The majority of veal calves are 

“special-fed.” 

Today’s modern, environmentally controlled veal barns provide for animal 

health and safety. The barns are lighted artificially and by natural light, and a 

constant source of fresh air is circulated. 

Individual stalls are used for each calf. These stalls provide a safe environment 

where the calves can stand, stretch, groom themselves and lay down in a 

natural position. These pens are invaluable to the health of the animal. They 

allow the calves to be individually looked after. The stall’s slotted floors allow 

for efficient removal of waste. 

Veal calves are observed individually and are provided with specialized care. 

They also receive a milk replacer diet that provides all of the 40 vitamins and 

minerals they require. 

Veal calves are usually separated from the cows within 3 days after birth, 

allowing for control of diseases and monitoring the dairy cow for udder 

problems. 

Individual stalls allow veal farmers and veterinarians to closely monitor the 

health of each calf and properly treat a calf with a specific, government 

approved antibiotic. Veal farmers monitor each calf for health deficiencies 

such as anemia. The feed is controlled to meet the calves’ iron needs. 
Food Safety Information 2

Veal from Farm to Table

Are hormones and 

antibiotics used in veal 

raising?

Health products for use with veal calves are approved by the Food and Drug 

Administration within the Department of Health and Human Services before 

being put on the market. The FDA also regulates information on the labeling 

of the product, the doses permitted, and withdrawal period. 

All veal in retail stores is either USDA inspected for wholesomeness or 

inspected by State systems which have standards equal to the Federal 

government. Each calf and its internal organs are inspected for signs of 

disease. These inspections insure the veal is safe, wholesome, and correctly 

labeled and packaged. 

Veal and calf carcasses are graded on a composite evaluation of two general 

grade factors: conformation (proportion of lean, fat, and bone in carcass); 

and quality of the lean. In addition, the color of the lean carcasses is key in 

differentiating between veal, calf and beef carcasses. 

There are five grades for veal: prime, choice, good, standard, utility. 

Grading is voluntary; a plant pays to have its meat graded. 

When veal is graded, a shield-shaped purple mark is stamped on the carcass. 

With today’s close trimming at the retail level, however, you may not see 

the USDA grade shield on the meat cuts at the store. Instead, retailers 

put stickers with the USDA grade shield on individual packages of meat. In 

addition, grade shields and inspection legends may appear on bags containing 

larger wholesale cuts. 

Antibiotics may be given to prevent or treat disease in the veal calf. Penicillin 

is not used in calf raising: tetracycline has been approved but is not widely 

used. 

No hormones are used in veal raising. While growth-promoting hormones are 

approved for use in ruminating cattle, they have never been approved for use 

in non-ruminating veal calves. 

The use of Clenbuterol to raise veal calves is illegal in the United States. 

Clenbuterol is not a hormone, but a growth-promoting drug in the betaagonist class of compounds. 

Clenbuterol residues can affect lung and heart function in persons who have 

eaten liver or meat of animals given the drug. USDA considers any residue of 

Clenbuterol in meat unacceptable because of this. At the present time there 

have been no reported cases of illness related to Clenbuterol in the United 

States. 

There are seven basic major cuts into which veal is separated: leg (round), 

sirloin, loin, rib, shoulder, foreshank and breast. When examining a package 

of veal, the label can help the purchaser identify the cut of meat in the 

package. 

For example, a label stating “veal rib chop” identifies the packaged meat 

as “veal,” the primal or large wholesale cut from the “rib,” and the name of 

the retail cut, “chop.” This information helps consumers know what type of 

preparation method to use. The most readily available cuts of veal today 

include rib chops, loin chops, cutlets, veal for stew, arm steak, blade steak, 

rib roast, breast, shanks, and round steak. 

In 2008, Americans consumed about .3 lbs of veal per person yearly, 

according to USDA’s Economic Research Service (ERS). Veal consumption 

reached an all-time high of 8.6 lbs. per person in 1944. The last year 

consumption was above one pound per person was in 1988.

How is veal inspected? 

Is veal graded?

Is Clenbuterol used in 

the raising of veal calves 

in the United States? 

Retail Cuts of Fresh Veal 

How much veal is 

consumed? 
Food Safety Information 3

Veal from Farm to Table

What does “natural” 

mean?

Color of Veal

Dating of Veal Products

What foodborne 

organisms are associated 

with veal?

All fresh meat qualifies as “natural.” Products labeled “natural” cannot contain 

any artificial flavor or flavoring, coloring ingredient, chemical preservative or 

any other artificial or synthetic ingredient; and the product and its ingredients 

are not more than minimally processed (ground, for example). All products 

claiming to be natural should be accompanied by a brief statement which 

explains what is meant by the term “natural”. 

Veal is classified as a “red” meat, but typical lean meat on a veal carcass has 

a grayish pink color. Typical calf carcasses have a grayish red color of lean 

meat. 

Dating of veal is not required by federal regulations. However, many stores 

and processors may voluntarily date packages of raw veal or processed veal 

products. If a date is shown, there must be a phrase explaining the meaning 

of the date. 

If a manufacturer has determined a “use by” date, observe it. This is a quality 

assurance date after which peak quality begins to lessen but the product may 

still be used. It is always best to buy a product before its date expires. 

Escherichia coli can colonize in the intestines of animals, which could 

contaminate muscle meat at slaughter. E. coli O157:H7 is a rare strain that 

produces large quantities of a potent toxin that forms in and causes severe 

damage to the lining of the intestine. The disease produced by it is called 

Hemorrhagic Colitis and is characterized by bloody diarrhea. E. coli O157:H7 

is easily destroyed by thorough cooking. 

Salmonella is a bacteria that can cause diarrheal illness in humans and may 

be found in the intestinal tracts of livestock, poultry, dogs, cats and other 

warm-blooded animals. There are about 2,000 Salmonella species. Freezing 

doesn’t kill this microorganism but it is destroyed by thorough cooking. 

Salmonella must be eaten to cause illness. They cannot enter the body 

through a skin cut. 

Fresh veal is kept cold during distribution to retail stores. When shopping, put 

packages of veal in disposable plastic bags, to contain leakage which could 

cross contaminate cooked foods or produce that will be eaten raw such as 

salad. Take veal home immediately and refrigerate at 40 °F or below. 

Use veal chops and roasts within 3 to 5 days, and ground veal or stew meat 

within 1 to 2 days. 

You may freeze veal at 0 °F or below. If kept frozen, veal will be safe 

indefinitely, although the quality can be affected with extended freezing. For 

best quality use frozen veal chops and frozen roasts within 4 to 6 months and 

ground veal or stew meat within 3 to 4 months. 

It is not important if a date expires after freezing veal because all foods stay 

safe while properly frozen. 

There is no need to wash raw veal before cooking. Any bacteria that might be 

present on the surface would be destroyed by cooking. Wet meat won’t brown 

well. 

How to Handle and Store 

Veal Safely 

Rinsing Veal 
Food Safety Information 4

Veal from Farm to Table

There are three safe methods to thaw veal: in the refrigerator; in cold water; 

and in the microwave. When thawing in the refrigerator, estimate 4 to 7 hours 

per pound for a large roast, 3 to 5 hours per pound for a small roast, and 

about 12 hours for 1-inch thick rib or shoulder chops. Ground veal defrosting 

time depends on the thickness of the package. 

To defrost veal in cold water, do not remove packaging. Be sure the package 

is airtight or put it into a leakproof bag. Submerge the veal in cold water, 

changing the water every 30 minutes so it continues to thaw. Small packages 

of veal may defrost in an hour or less: a 3 to 4 pound roast may take 2 to 3 

hours. When thawing in cold water or in the microwave immediately cook the 

veal. Never thaw on the counter or any other locations at room temperature. 

Raw ground veal and stew meat should be used in 1 or 2 days. Other cuts of 

veal should be safe in the refrigerator for 3 to 5 days before cooking. 

Foods defrosted in the microwave or by the cold water method should be 

cooked before refreezing because they may have been held at temperatures 

above 40 °F, where bacteria multiply rapidly. 

It is safe to cook frozen veal in the oven or on the stove or grill without 

defrosting. Estimate one-third to one-half more cooking time depending upon 

the size of the meat. Broil frozen veal farther away from the heat source; 

preheat the skillet when pan-frying or pan-broiling. Do not cook frozen veal in 

a slow cooker. 

Marinate veal in the refrigerator up to 5 days for chops, roasts or steaks. Veal 

cubes or stew meat can be marinated up to 1 to 2 days. Boil used marinade 

before brushing on cooked veal. Discard any uncooked leftover marinade. 

Irradiation has not been approved for use on veal products.

Never brown or partially cook veal to refrigerate and finish cooking later 

because bacteria may still be present and not have been destroyed. It is safe 

to partially cook or microwave veal immediately before transferring to the hot 

grill to finish cooking. 

Safe Thawing 

Marinating

Irradiation

Partial Cooking
Food Safety Information 5

Veal from Farm to Table

For safety, USDA recommends cooking ground veal to a safe minimum 

internal temperature of 160 °F. Cook all raw veal steaks, chops, and roasts 

to a minimum internal temperature of 145°F as measured with a food 

thermometer before removing meat from the heat source. For safety and 

quality, allow meat to rest for at least three minutes before carving or 

consuming. For reasons of personal preference, consumers may choose to 

cook meat to higher temperatures. 

There are two basic methods of veal cookery: dry or moist heat. Tender cuts 

including leg, cutlets, veal patties, and rib or loin chops can be prepared by 

dry heating methods such as roasting, broiling, pan broiling, grilling or stir 

frying. Moist heat methods such as braising or simmering in liquid can also be 

used with these cuts. 

Less tender cuts, such as cross cut shanks, stew meat, round steak and 

breast of veal, generally require moist heat cooking methods. By marinating 

and pounding less tender cuts to break down connective tissue, dry heating 

methods can be used. 

Refer to the following chart for approximate cooking times.

Safe Cooking

Type of Veal

Rib Roast

Loin 

Loin/Rib Chops 

Cutlets 

Arm/Blade Steak

Round Steak 

Boneless Breast, 

stuffed 

Cross Cut Shanks

Stew Meat 

Ground Patties

Size

4 to 5 lbs.

3 to 4 lbs.

1” thick or 8 oz.

1/8” thick

1/4” thick

3/4” thick 16 oz.

1/4” thick

1/2” thick

2 to 2.5 lbs

4 to 4.5 lbs 

1 1/2” thick

1 to 1 1/2” 

cubes/pieces

1/2” thick,

4 oz.

Cooking Method

Roast 325 °F

Roast 325 °F 

Broil/Grill 

*Pan fry 

Broil/Grill

**Braise 

**Braise 

Cover with liquid; 

simmer 

Cover with liquid; 

simmer 

Broil/Grill/Pan fry

Cooking Time

25 to 27 min/lb

34 to 36 min/lb

7 min per side 

3 to 4 min 

5 to 6 min 

7 min per side

30 minutes

45 minutes

1 1/4 to 1 1/2 hrs

2 to 2 1/2 hrs

1 to 1 1/4 hrs

45 to 60 min 

6 to 7 min per side

Minimum 

Internal 

Temperature & 

Rest Time

145 °F and allow to rest 

for at least 3 minutes

145 °F and allow to rest 

for at least 3 minutes

145 °F and allow to rest 

for at least 3 minutes

160 °F

Approximate Veal Cooking Times

∗ Pan Frying, which is often called “sautéing,” is a quick cooking method. Meat is placed in small amount of 

heated oil and cooked on medium-high heat.

** Braising is roasting or simmering less tender meats with a small amount of liquid in a tightly covered pan.
Food Safety Questions?

Veal from Farm to Table

The USDA is an equal opportunity

 provider and employer.

Revised June 2011

FSIS encourages the reprint and distribution of this publication for food safety 

purposes. However, the included image from PhotoDisc, used under license, is 

protected by the copyright laws of the U.S., Canada, and elsewhere, and may not be 

saved or downloaded except for printing of this publication.

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

•	 When microwaving unequal size pieces of veal, arrange in dish or on 

rack so thick parts are toward the outside of dish and thin parts are in 

the center, and cook on medium-high or medium power. 

•	 Place a roast in an oven cooking bag or in a covered pot. 

•	 Refer to the manufacturer’s directions that accompany the microwave 

oven for suggested cooking times. 

•	 Use a food thermometer to test for doneness in several places to be 

sure temperatures listed above have been reached. 

Refrigerate (at 40 °F or below) any leftovers promptly in shallow containers. 

Discard any food left out more than 2 hours (1 hour if temperatures are above 

90 °F). Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and 

steaming). It is safe to freeze ready-prepared veal dishes. For best quality, 

use within 4 months. 

Microwave Directions: 

Leftovers 

Ask Karen!

FSIS’ automated response 

system can provide food safety 

information 24/7 and a

live chat 

during 

Hotline 

hours.

If you have a question 

about meat, poultry, or 

egg products, call 

the USDA Meat and 

Poultry Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854)

The hotline is open

year-round

 Monday through Friday from 10 

a.m. to 4 p.m. ET (English 

or Spanish).

Recorded food safety 

messages are available 24 hours a day. 

Check out the 

FSIS Web site at

 

www.fsis.usda.gov. AskKaren.gov

PregunteleaKaren.gov