- Avoid freezing meat directly in its original wrap, unless you plan to use it in the coming weeks. Otherwise, wrap meat in airtight freezer bags from which the maximum amount of air should be removed.
- On the bag, write the name of the cut as well as the date it was placed in the freezer. Always use the oldest meat first.
- Remember that meat must be thawed in the refrigerator or the microwave oven in order to avoid muliplication of microorganisms, which can cause food poisoning.
Storage time of veal
|Refrigerator | 4°C (40°F)||Freezer | -18°C (0°F)|
|Variety meats (liver, kidneys, etc.)||1 to 2 days||3 to 4 months|
|Ground veal||1 to 2 days||3 to 4 months|
|Fresh veal||1 to 2 days||6 to 9 months|
|Cooked veal, without sauce||3 to 4 days||4 to 6 months|
|Cooked veal, with sauce||3 to 4 days||4 months|