Food Safety Practices for Veal Storage

Veal packers take great precautions to ensure fresh veal reaches food preparers as a safe product. Improper handling and preparation are the primary causes of foodborne illness at foodservice and in homes. Overall, 43% of the reported outbreaks of bacterial foodborne illness result from improper holding temperatures. Twenty percent result from inadequate cooking.* Veal should be stored in the cooler immediately upon receipt or frozen for longer term storage.
 

When storing veal, keep these guidelines in mind:

Date each package of veal in order to keep track of how long the veal has been in storage. Practice FIFO, first in, first out.

Refrigerate fresh meat at a maximum temperature of 35°F. Fresh veal may be wrapped and stored in the cooler 1 to 2 days. Freeze veal at a temperature of 0°F or below. If kept frozen, store veal in its vacuum-package, or wrap in moisture/vapor-proof paper.

Freeze veal roasts or chops no longer than 6 to 9 months.

Defrost veal roasts 8 to 12 hours per pound in the cooler; frozen veal chops 4 to 7 hours in the cooler.

Vacuum-packed veal allows chefs to store fresh veal longer without freezing. This eliminates the need for defrosting and can be helpful in maintaining inventory. It is best to use vacuum-packed veal within two weeks. Once the package is opened, the meat must be allowed to air in order for it to regain its bloom. At this point, vacuum-packed veal must be treated as fresh veal and used between 1 to 2 days.

Leftover cooked veal such as chops and roasts can be used in stews or soups the next day. Veal should be wrapped in plastic or vapor-proof paper and refrigerated.

* Centers for Disease Control, 1990. Figures do not differentiate cases resulting from improper storage handling at foodservice or in homes.