for consumers

  • Refrigerate or freeze Veal upon receipt.veal dish with artichokes for Delft Blue
  • 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 Veal 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.

for retail

  • Understanding and their potential uses is a key to selling more veal.veal tenderloin recipe - for Delft Blue
  • Stores will naturally sell the most popular cuts (veal loin chops, veal rib chops 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, , square-cut veal shoulder and veal .
  • Companies such as Delft Blue also sells Sub-Primals such as top, bottom and veal sirloin (TBS), veal strip-loins, veal rib eyes, as well as variety meats, including veal liver, veal , 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 allows retailers to capitalize on the increasing popularity of international dishes such as Osso Buco, made from veal , Veal Marengo which uses  veal stewing meat, or Wiener Schnitzel composed simply of veal cutlets.
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