What is the minimum internal cooking temperature for a veal chop?

The minimum internal cooking temperature for a veal chop is 145°F. This temperature is established to ensure that the meat is cooked sufficiently to eliminate harmful bacteria and pathogens that may be present. Cooking veal to this temperature not only ensures food safety but also helps in achieving optimal tenderness and flavor.

The U.S. Department of Agriculture (USDA) guidelines recommend that meats, including veal, be cooked to specific temperatures to achieve proper microbiological safety. By cooking veal chop to at least 145°F, the meat reaches a safe thermal level that can effectively destroy common foodborne pathogens, making it safe for consumption. Cooking meats to this minimum temperature also allows for a rest time that enables the temperature to stabilize and continue to kill any potentially harmful bacteria.