- Refrigerate or freeze Veal upon receipt.
- If kept refrigerated, store Veal Roasts in cooler no longer than 5-6 days; Veal Chops, no longer than 2-4 days.
- Left over Veal should be wrapped and refrigerated within an hour after cooking and should be used within 3-4 days.
- If kept frozen, store Veal in its vacuum pack or wrap in moisture/vapor-proof paper.
- Freeze Veal Roasts or Chops no longer than 6-9 months.
- Ground VealGround veal is lean meat and trimmings mechanically ground and sold in bulk or patty form. It is usually prepared by braising, panfrying, or roasting. should only be kept frozen up to 3 months.
- Thaw frozen Veal Roasts 8-12 hours per pound in cooler; frozen Veal Chops 4-7 hours in cooler.
- Counter Ready products should never be frozen.
- Understanding veal cuts and their potential uses is a key to selling more veal.
- Stores will naturally sell the most popular cuts (veal loin chopsVeal loin chops contain backbone and fingerbone. Muscles include the top loin and tenderloinThat portion of the veal between the sirlointhe portion of the loin just in front of the rump and the ribs; also known as short loin. The presence of tenderloinThat portion of the veal between the sirlointhe portion of the loin just in front of the rump and the ribs; also known as short loin distinguishes this chop from a rib chop. The size of the chops get smaller as the chops near the rib. Veal loin chops are usually prepared by braising or panfrying. , veal rib chopsVeal rib chops contain featherbone, part of the chine bone, and, depending on the thickness, rib bone. The largest muscle is rib eye. Veal rib chops are usually prepared by braising or panfrying. and veal cutlets), but will also profit by merchandising other cuts and suggesting new possibilities for their preparation.
- Standard veal primals include veal bone-in or veal boneless leg, untrimmed or trimmed veal loin, veal rack, veal breast, square-cut veal shoulder and veal shank.
- Companies such as Delft Blue also sells Sub-Primals such as top, bottom and veal sirlointhe portion of the loin just in front of the rump (TBS), veal strip-loins, veal rib eyes, as well as variety meats, including veal liverCalves' liver is much more popular than beef liver because of its tenderness and mild flavor. Good-quality calves' liver should be firm and moist, with a shiny appearance and without any off-odor. It is most often sliced and sautéed or broiled and served with a sauce. , veal sweetbreadsSweetbreads are the thymus glands of veal. Good-quality sweetbreads should be plump and firm, with the exterior membrane intact. Delicately flavored and tender, they can be prepared by almost any cooking method. , veal kidneys and veal tongue.
- Like all other meats, fresh veal should be ordered regularly and kept in its vacuum-sealed package until needed.
- Delft Blue Veal for example offers bagged, vacuum-sealed and boxed to ensure freshness, extending shelf life (21 days) and making storage and handling easier.
- It is also available in MAP packaging (Modified Atmosphere Packaging) which can be stored 7-10 days.
This vacuum packaging also prevents yield loss due to shrinkage and allows the product to be frozen without freezer burn or dehydration.
- Primals should be stored between 32°F and 38°F (0°C to 4°C) and can be kept for up to 14 days.
- Stocking a wide variety of veal cuts allows retailers to capitalize on the increasing popularity of international dishes such as Osso Bucosliced veal knuckle or shin bone cooked with olive oil and wine and tomatoes and served with rice or vegetables. Alternative spelling Osso Bucco, made from veal shank, Veal Marengo which uses veal stewing meat, or Wiener Schnitzel composed simply of veal breaded cutlets.
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