All About Veal
Your complete guide to veal - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Veal Last?
Storage times and freshness tips for veal in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Cooked Veal in Fridge3-4 days
Signs of Spoilage
Dry or hard texture; dull, faded, or unusual color; visible mold growth; sour, musty, or unpleasant odor.
How to Check
Look for any fuzzy mold or significant discoloration. Smell for any 'off' or sour notes. Cooked veal should still have a pleasant, savory aroma. Touch to ensure it's not excessively dry or slimy.
Storage Tips
Ensure cooked veal is cooled rapidly within two hours of cooking before refrigerating. Store in shallow, airtight containers to ensure even cooling and prevent moisture loss and absorption of fridge odors. Reheat thoroughly to 165°F (74°C) throughout.
Raw Veal in Freezer4-6 months (for best quality); up to 9-12 months (safe, but quality may degrade)
Signs of Spoilage
Significant freezer burn (dry, discolored, grayish patches); strong rancid smell upon thawing; mushy or overly tough texture after thawing.
How to Check
Check for excessive ice crystals or dry, leathery spots (freezer burn) before thawing. After thawing (always in the fridge, not at room temperature), smell for any strong, unpleasant, or rancid odors. The texture should not be overly disintegrated or mushy.
Storage Tips
To prevent freezer burn, wrap veal tightly first in plastic wrap, then in heavy-duty aluminum foil, or use vacuum-seal bags or freezer-safe containers. Label with the date of freezing. Thaw safely in the refrigerator, allowing ample time (e.g., 24 hours per 5 pounds). Never refreeze thawed raw meat.
Cooked Veal in Freezer2-3 months (for best quality); up to 4 months (safe, but quality may degrade)
Signs of Spoilage
Freezer burn; off-smell upon thawing; significant texture changes (e.g., overly dry or mushy).
How to Check
Inspect for freezer burn before thawing. After thawing in the refrigerator, smell for any signs of spoilage. The texture should still be palatable, not excessively dry or watery.
Storage Tips
Cool cooked veal completely before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date. Thaw safely in the refrigerator and reheat thoroughly to 165°F (74°C).
Raw Veal (unopened) in Fridge1-2 days (up to 3 days if vacuum-sealed and very fresh)
Signs of Spoilage
Dull, grayish-brown color; slimy or sticky texture; sour, strong, or 'off' odor.
How to Check
Look for a pale pink to reddish-pink color. If it's turning gray or green, it's likely spoiled. Smell the meat; fresh veal has a mild, slightly metallic aroma. A strong, sour, ammonia-like, or putrid smell is a clear sign of spoilage. Touch the surface; it should be firm and slightly moist, not slimy or sticky.
Storage Tips
Store raw veal on the bottom shelf of the refrigerator to prevent any drips from contaminating other foods. Keep it in its original packaging until ready to use or freeze. The colder parts of the fridge (usually back or bottom shelf) are best.
Raw Veal (opened/repackaged) in Fridge1-2 days
Signs of Spoilage
Same as unopened: discoloration (gray/green), sliminess, strong unpleasant odor.
How to Check
Visually inspect for color changes. Perform a sniff test for sour or putrid smells. Check for a slimy or sticky feel. If any of these signs are present, discard immediately.
Storage Tips
Once opened, re-wrap veal tightly in plastic wrap, aluminum foil, or place it in an airtight container to minimize air exposure and prevent drying out and bacterial growth. Use quickly within the recommended timeframe.