Handling Beef and Veal

Remove meat from its original wrapping as soon as possible after purchase and place on a plate or in a dish to catch any blood. Loosely cover, then store in the coldest part of the refrigerator (1-5°C) away from cooked meats.

Minced meat and small cuts of veal are best eaten on the day you buy them. Joints, chops and steaks will keep for 2-3 days and large roasts up to 5 days.

Freezing beef and veal quickly reduces the chance of damage to the texture or succulence of the meat; smaller pieces freeze more successfully than large joints. For convenience, freeze cuts tightly wrapped in individual portions; use veal within 6 months and beef within 1 year. Defrost, loosely wrapped, in the refrigerator allowing 5 hours per 450 g.