At what internal temperature should veal be cooked to achieve medium rare?

To achieve a medium rare doneness for veal, the recommended internal temperature is 53 degrees Celsius. Cooking veal to this temperature allows for a tender, juicy texture while ensuring the meat remains slightly pink in the center. It is crucial to reach this specific temperature to ensure proper doneness, as lower temperatures might not effectively kill harmful bacteria that could be present in the meat, while higher temperatures would result in a more well-done product.

Understanding these temperature guidelines is essential for culinary professionals, as they ensure both food safety and the desired eating experience. It's also important to allow the meat to rest after cooking, as this will help the juices redistribute throughout, enhancing flavor and moisture retention.