What Are the Best Tips for Grilling Veal?

David Bishop

Veal is a type of beef that is available in groceries and butcher shops in several cuts, including the popular veal cutlet. When veal is grilled — a popular method of preparing the generally tender and flavorful meat — the veal should be lightly seasoned. Thicker cuts should be allowed to come to room temperature. Veal is generally considered to be at its best when cooked to medium-rare, and one should not leave it on the grill too long to avoid having the meat dry out.


The first step in grilling veal is finding the right cut. While veal can be found in many locations, some shoppers prefer to purchase it from a butcher to help ensure quality and freshness. Some veal cuts are not appropriate for the grill because of their size. While a scaloppine cut is called for in many recipes, this thin cut can be too delicate for grilling and may stick to the grilling surface and tear. Veal cutlets and chops are both considered safer options for grilling.

Cleaning the grill prior to cooking and rubbing the grate with oil can prevent the veal from sticking to the grill grate.
Cleaning the grill prior to cooking and rubbing the grate with oil can prevent the veal from sticking to the grill grate.

Before grilling veal, the meat can be lightly seasoned with salt and pepper or marinated for a few hours. Veal is an expensive selection, and many cooks prefer to use seasonings that don't mask the taste of the meat, so its natural flavor can be savored at the table. Cooks may wish to allow thicker veal steaks to come to room temperature before placing them on the grill to ensure even cooking. Cleaning the grill beforehand and oiling it slightly with olive oil or canola oil can help keep the veal from sticking to the grilling surface.

Its low fat content means grilling veal generally will not produce as much smoke or potential for grease fires as other beef cuts do. This lack of fat also means that veal has a tendency to dry out when cooked beyond medium-rare. Using an instant-read thermometer to determine doneness can help avoid overcooking. Consumers who enjoy well-done steaks may wish to avoid grilling veal and use regular cuts of beef with a higher fat content.

Once veal has been cooked to the desired doneness, it should be allowed to rest for a few minutes before serving or slicing. This will help the meat retain its juiciness at the table. Veal can be served alone or with a simple sauce that helps accent its flavor. When grilling veal, some cooks also prepare vegetables and other side items on the grill to avoid shuttling back and forth to the kitchen.

Veal is beef taken from a young calf.
Veal is beef taken from a young calf.

You might also Like

Readers Also Love

Discussion Comments


@Hazali - Overall, you make some really good points about beef, its fat content, and how people should watch their weight. In fact, there's something I'd really like to add onto what you said. For anyone who is trying to watch their weight, most cuts of beef would work. After all, before and after preparing the meat, all you would have to do is trim off the fat, which is usually on the edges of the meat.

On a different note, I noticed that the last paragraph brings up the fact that veal can be served with sauces. Personally, I think that should only be the case if there's not enough flavor, such as if its dry. However, if the juices are inside the meat, then I feel that adding a sauce (such as A1 or barbecue) wouldn't be necessary at all. In fact, it seems a bit extravagant.


Whenever I eat beef, veal is definitely one of my favorite cuts. In relation to the third paragraph, one reason why is because it has a rather low fat content. Not only does this reduce the chance of a grease fire, but even more so, if one is trying to watch their weight, veal would be a very good recommendation. In fact, just because one is going on a diet doesn't mean that they're not allowed to eat meat. In a way, this article really shows that. However, as also mentioned, be careful when cooking veal. Since the fat content is lower than most cuts of beef, it has a tendency to dry out a lot faster.


When it comes to veal, I think one thing people need to realize is that there's definitely a difference between beef, and what's being discussed in the article. In fact, let's look at it this way. There are many cuts of beef, and veal is one of them. Based on my experience, I don't eat it very often. However, after reading this article, it definitely has me interested. Not only does it shows that there are many ways to cook meat, but that there are many cuts as well. After all, this doesn't just apply to beef.

Post your comments
Forgot password?