# Veal time and temp

**URL:** <https://community.anovaculinary.com/t/veal-time-and-temp/30577>\
**Category:** Anova Precision® Cooker\
**Created:** [April 20, 2022, 8:20pm UTC](https://community.anovaculinary.com/t/veal-time-and-temp/30577 "2022-04-20T20:20:28Z")\
**Posts on this page:** 3\
**Page:** 1

<div class="post-metadata">

**Author:** ![AliBold](https://avatars.discourse-cdn.com/v4/letter/a/7feea3/32.png) [@AliBold](https://community.anovaculinary.com/u/AliBold)\
**Post date:** [April 20, 2022, 8:20pm UTC](https://community.anovaculinary.com/t/veal-time-and-temp/30577/1 "2022-04-20T20:20:28Z")

</div>

Hi everyone,  
Do you use the same time and temperature with beef and veal or is it different? I can’t find many informations online.  
Thank you in advance for your answers.

---

<div class="post-metadata">

**Author:** ![FurrierTransform](https://avatars.discourse-cdn.com/v4/letter/f/839c29/32.png) [@FurrierTransform](https://community.anovaculinary.com/u/FurrierTransform)\
**Post date:** [April 20, 2022, 8:49pm UTC](https://community.anovaculinary.com/t/veal-time-and-temp/30577/2 "2022-04-20T20:49:02Z")

</div>

A veal cutlet? I’ve read 135 to 140 F. If osso buco, I’d braise that instead of sous vide.

---

<div class="post-metadata">

**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\
**Post date:** [April 21, 2022, 11:34am UTC](https://community.anovaculinary.com/t/veal-time-and-temp/30577/3 "2022-04-21T11:34:46Z")

</div>

> **[Sous Vide Osso Buco](https://recipes.anovaculinary.com/recipe/sous-vide-osso-buco)**
>
> Osso buco, or 'leg of veal', is a large, rich cut of meat. Because it's often expensive, it's something you want to be very careful with, which is why it's the perfect candidate for preparation in the Anova Sous Vide Precision Cooker. 
> 
> Though it...