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

The minimum internal cooking temperature for veal chop is 145°F (63°C). This temperature is established by food safety guidelines to ensure that the meat is cooked thoroughly enough to eliminate harmful bacteria and pathogens that can cause foodborne illness. Cooking veal to this temperature allows for sufficient heat penetration to reduce the risk of contamination while still retaining the quality and tenderness of the meat.

Meat such as veal is classified as a type of red meat, and the USDA has specific recommendations for its safe cooking temperature, which prioritize both food safety and taste. Cooking veal to at least this minimum temperature also helps to maintain its juiciness and flavor, making it more palatable while ensuring safety.