Which of the following temperatures is associated with veal cooked to medium?

Veal cooked to medium is usually associated with an internal temperature of approximately 53 degrees Celsius (127 degrees Fahrenheit). At this temperature, the meat retains its juiciness while also achieving a tender texture, characteristic of medium doneness. Cooking veal to this level allows for the balance between a slightly pink center and fully cooked edges, ensuring that the meat is both flavorful and safe to eat.

Higher temperatures would lead to doneness beyond medium, resulting in a firmer texture and potentially losing some of the tenderness and juiciness that is desirable in veal. Therefore, the selection of 53 degrees Celsius aligns with culinary standards for achieving optimal flavor and texture in medium-cooked veal.