Safe Food Handling

Most cuts of veal are available in supermarkets or through your local butcher. Look for securely wrapped packages with no signs of leakage. Be sure to choose veal that's creamy pink in color and with a fine-grained texture. Any fat covering should be milky white. Be sure to pay attention to "sell by" and "use by" dates. When purchasing veal, choose it last before checking out to make sure it maintains the right temperature. Place the veal into the refrigerator or freezer as soon as you return home.

Veal should be stored in the meat compartment or coldest part of your refrigerator. Unopened veal may be refrigerated 1 to 2 days prior to cooking. Refrigerator temperatures should be between 35 degrees F to 40 degrees F, and items should have enough space between them so air can circulate freely.

If you are shopping ahead and plan to use the veal within 2 weeks of purchase, keep it in its original wrapping and freeze it at 0 degrees F or lower. For longer storage, rewrap it in aluminum foil or heavy-duty plastic wrap or place it in freezer-safe bags (press out as much air as possible before sealing); label and freeze. Ground veal may be frozen up to 3 months, other cuts up to 9 months.

Defrost veal in the refrigerator in its original wrapping. Never defrost meat at room temperature or in warm water! Bacteria multiply rapidly at temperatures 40 degrees - 140 degrees F. Place the veal on a plate or pan to prevent juices from dripping onto other foods. Plan on 4 to 7 hours per pound for a large roast, 3 to 5 hours for a smaller roast and 12 hours for 1-inch thick chops or steaks (frozen in a single layer), packages of ground veal or patties. For quick thawing, use the microwave oven according to manufacturer’s directions and then cook the defrosted veal immediately.