Veal Cuts & Portioning
Look for veal that is creamy pink in color with a fine-grained texture. If there is fat covering it should be milky white. There should be very little if any fat marbling.
Be careful to choose packages that are cold, tightly wrapped and without punctures or tears. Do not purchase packages that have excessive juice.
Remember that there is a proper way to cook each different cut of veal for maximum flavor and tenderness. Be sure to purchase cuts that require cooking methods with which you are comfortable.
Refrigerate veal in the coldest section of the refrigerator. It is recommended that you plan to cook the veal within 1 - 2 days.
Veal can be frozen and defrosted like any other meat. After purchase, freeze any veal that will not be used within 2 days. Make sure to label and date the packages.
Reference: Veal Seasonings and Companions. (n.d.). In Veal Made Easy. Retrieved from http://www.vealmadeeasy.com/thebasics.aspx. Reprinted with permission © 2010 Cattlemen's Beef Board and National Cattlemen's Beef Association.