Choose from two types of Veal

uncooked lean veal in a bowl

Each is categorized according to the way calves are produced and fed, which affects the colour and texture of the meat.

Special Fed Veal

They are Bob calves fed a nutritionally complete milk supplement until they reach 16-17 weeks of age.

The meat colour is ivory or creamy pink, with a firm, fine and velvety appearance.

Grain Fed Veal

  • They are Bob calves raised on a diet of grain, hay and nutrition formulas.
  • The meat is darker in colour, and some additional marbling and fat may be apparent.
  • Usually marketed as calf rather than veal at 5-6 months of age.
  • Look for veal with a fine grain and creamy pink color; any fat covering should be milky white.
    At the market, packages should be securely wrapped with no signs of leakage.
  • Packages should be cold to the touch, without any tears or punctures.
  • Check the sell-by date; purchase only on or before that date.

General recommendations

  • Pick up veal last when shopping to ensure that it stays cold.Carol tenderizing veal for a Delft Blue Recipe
  • After purchase, veal should be promptly and properly stored in the meat compartment or in the coldest part of the refrigerator.
  • Unopened prepackaged veal may be refrigerated 1-2 days after purchase.
  • For longer storage, freeze veal in its original wrapping up to 2 weeks at 0°F or lower.
  • For longer freezer storage (6-9 months), wrap veal in a moisture & vapor proof material such as aluminum foil, heavy duty plastic wrap or polyethylene film.
  • Or, place veal in food-safe plastic freezer storage bags; squeeze out as much air as possible before sealing. Store ground veal no longer than 3 months.
  • For convenience, leave roasts whole; place smaller cuts such as chops or ground veal patties in meal-size packages.
  • Leftover cooked veal should he wrapped or covered and refriger­ated within an hour after cooking. Refrigerate up to 3 days; tightly wrapped, it can be frozen up to 3 months.
  • Defrost veal in the refrigerator in its original wrapping.
  • Allow 4-7 hours per pound for a large roast, 3-5 hours per pound for a smaller roast; 12 hours for 1inch thick chops (2.5cm).
  • Gauge time for defrosting ground veal by the package thickness.