Veal

Veal chops, steaks, and roasts keep 3–5 days refrigerated as whole-muscle cuts. Ground veal follows the ground-meat rule of 1–2 days instead — the distinction is about grinding, not the animal.

Store on the bottom shelf in packaging. Veal is leaner and more delicate than beef and dries out noticeably in the freezer, so wrap it tightly and overwrap the store tray for anything beyond a few weeks.

Cook whole-muscle veal to 145°F with a three-minute rest; ground veal to 160°F.

Veal follows the standard whole-muscle pattern — bacteria on the surface, working slowly inward, producing a sour smell and slick film in the late stages — but two properties make it less forgiving than beef.

It is very lean, so it has little fat to buffer moisture loss, and it dries and freezer-burns faster. And it has a higher pH than mature beef, which makes it a marginally more hospitable environment for bacteria. In practice that means veal at day five is closer to its limit than beef at day five, and it is worth treating the window as 3–4 days rather than pushing to 5.

Fresh veal is pale pink to grayish-pink rather than red, because young animals have far less myoglobin in their muscle. Do not read that paleness as spoilage — it is normal. The genuine warnings are the same as for any red meat: sour smell, slimy surface, and a dull gray cast across the whole cut rather than only on the packaged underside.