Does Veal Smell Different Than Beef? All Answers

Ground beef is commonly used to make burgers, meatballs, and sausage, as well as tacos, lasagna, and savory pies. It accounts for about 62% of all beef sold in the United States ( 1 ). However, because more of the meat’s surface is exposed to the air when it’s shredded, spoilage organisms have more room to attach themselves. Therefore, it goes bad faster than steak or other larger cuts ( 2Trusted Source ). Both spoilage and pathogenic bacteria can affect ground beef. Spoilage bacteria are usually not harmful, but lead to a loss of quality as well as the development of smell and taste (3). On the other hand, pathogenic bacteria are dangerous because they can lead to food poisoning. In addition, spoilage increases the likelihood that they will be present in your food. Therefore, while spoilage bacteria will not make you sick, you should always discard spoiled ground beef to avoid consuming disease-causing microorganisms. Here are 4 ways to tell if your ground beef has gone bad. Share on Pinterest

1. Check the Color Ground beef can change color due to several factors, including temperature, light, microbial growth, and exposure to oxygen (4). Fresh, raw ground beef should be red because of its oxymyoglobin content — a pigment formed when a protein called myoglobin reacts with oxygen (3). The interior of raw ground beef can be grey-brown due to lack of oxygen exposure. This does not indicate spoilage. However, you should discard ground beef if it has turned brown or gray on the outside, as this is a sign of rot. Plus, mold can spoil cooked ground beef, so be sure to throw out your leftovers if you notice fuzzy blue, gray, or green specks (5). Summary Raw ground beef should be bright red on the outside and brownish on the inside. If the surface has thoroughly turned brown or gray, or if mold has grown, it has gone bad and should be discarded.

2. Check the Texture Another way to check your ground beef is to do a touch test. Fresh ground beef should have a relatively firm consistency that breaks apart when squeezed. However, a sticky or slimy texture – either cooked or raw – can indicate the presence of spoilage bacteria. You should throw it immediately (14). To avoid transferring bacteria from one surface to another, wash your hands thoroughly after handling raw meat. Summary If your ground beef has a sticky or slimy texture, raw or cooked, it has most likely gone bad.

3. Perform a smell test This test is probably the easiest and quickest way to tell if meat is spoiled. It applies to both raw and cooked minced meat. Although the odor of fresh ground beef is barely noticeable, rancid meat has a spicy, putrid odor. Once it goes bad, it’s no longer safe to eat. The odor changes due to the increased growth of spoilage bacteria such as Lactobacillus spp. and Pseudomonas spp., which can also affect taste (1). If you don’t notice an odd smell but still see signs of spoilage in color or texture, it’s still safest to throw it out since pathogenic bacteria can’t be smelled (6). Summary Spoiled ground beef develops a telltale rancid odor that indicates it is dangerous to eat.

Best before and use-by dates are additional guidelines for determining if your ground beef is good (7). A sell-by date tells the retailer how long a product can be offered for sale. Ground beef can be refrigerated and safely eaten for up to 2 days after this date (3, 6). Meanwhile, the expiration date — also known as “best before” — tells you when the product is likely to go bad. Food before this date has the best taste and quality. You should not eat ground beef past its expiration date unless it has been frozen, in which case it can last up to 4 months (8). When purchasing ground beef, be sure to read the product label carefully. Summary Use-by and use-by dates tell you the best time to eat ground beef. Freezing can further extend the shelf life.

Side Effects of Bad Beef Spoiled ground beef is dangerous to eat because it can contain pathogenic bacteria responsible for foodborne illnesses. Symptoms include fever, vomiting, stomach cramps, and diarrhea — which may be bloody (9, 10, 11). Pathogenic microorganisms grow rapidly in food that has been left at room temperature and are more likely to appear in food that has gone bad (6). The most common harmful bacteria found in ground beef are Salmonella and Shiga toxin-producing E. coli (STEC). Outbreaks of infections related to these bacteria are fairly common in the United States (1, 3, 12, 13). It can take several days for symptoms to appear. To destroy these bacteria and reduce the risk of food poisoning, cook ground beef thoroughly and use a meat thermometer to check if its internal temperature reaches 71°C (160°F) (3). It’s safest to never eat raw or spoiled ground beef. Summary Salmonella and STEC are the most common bacteria associated with foodborne illness from ground beef. Cook the meat thoroughly to reduce the risk of infection.

How to Safely Handle Ground Beef Proper handling and storage are key to avoiding ground beef food poisoning. Here are a few safety tips (3, 12, 13): To minimize the time ground beef sits unrefrigerated, buy it last and go straight home from the store.

Choose packaging that is cold to the touch and in good condition with no holes or scratches.

Check the color and expiration date of the meat.

Store raw meat separately in your shopping cart to avoid cross-contamination or the spread of bacteria to other foods.

Refrigerate or freeze as soon as you get home or within 2 hours of purchase. Make sure the refrigerator temperature is below 4°C.

Store it in a bag on the bottom shelf to prevent its juices from spilling out.

Thaw frozen beef in the refrigerator to keep it cold while thawing. Never leave at room temperature for more than 2 hours.

Refrigerate your leftovers within 2 hours of cooking and eat within 3-4 days. Remember to wash your hands thoroughly after handling ground beef and don’t forget to keep your kitchen countertops and utensils clean. Summary Proper handling and storage of ground beef reduces the risk of foodborne illness.

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Your grill is set up and the guests are on their way. You take your steaks out of the fridge, but realize they don’t look as good as they did when you bought them.

Is it just paranoia or have they gone really bad? Are you about to give your mother-in-law food poisoning?

In this guide, we break down the top five signs that your steak is bad – so you can grill with confidence and protect your mother-in-law (that’s what you wanted, right?).

How to tell if your steak has gone bad

If you’ve kept your steak in the fridge for a few days, it’s important to check before grilling that it hasn’t spoiled.

Even meat that’s been stored in the freezer can spoil over time, so knowing how to tell if your steak is bad is crucial to avoiding dissatisfied diners and an upset stomach.

From slimy surfaces to stinky meat, the following nasty traits are must-haves for any grill master.

1. It is outdated

It may sound obvious, but the truth is that many people are still confused about the difference between use by and best before dates – especially if they have stored their steak in the freezer for some time after purchasing it.

The use by date tells you how much time you have to either cook or freeze the steak before it is likely to be turned. So if the expiration date is March 22nd, you must either throw it on the grill or put it in the freezer by that date to keep it from going bad.

On the other hand, the sell-by date tells the butcher or store how long they can keep the steak on the shelf and put it up for sale. This gives the customer a reasonable amount of time to cook or freeze their steak after they bring it home before it goes bad.

It’s important to note that if you’re going to freeze your steak, you should try to do it a day or two before the expiration date. This is because you need to give it enough time to freeze and thaw thoroughly without exceeding the use-by window.

For example, if your steak has an expiration date of March 22nd, it is good practice to put it in the freezer until March 20th. This way, once you take the steak out to defrost, you have a good 48 hours to defrost it before it starts to turn.

Unless the store packaging or your butcher gives you an expiration date, it should generally be okay to refrigerate your steak for 3-5 days before using. If you decide to freeze it, be sure to write the date of purchase and the date of freezing on the bag.

According to the FDA, steak can be frozen anywhere from 6 to 12 months before quality begins to deteriorate.

2. It’s slimy

Slime is pretty fierce in any situation, but it’s a particularly bad sign when it’s on your steak.

When your steak is bad, it often looks and feels slimy and slippery. The surface of the flesh will be shiny and the slime may take on a yellowish tint as it catches the light.

This slimy film is caused by a buildup of bacteria (eww) and is a sure sign your steak has gone rancid and is destined for the garbage, not your grill. If you were to leave a slimy steak outside, mold would form on the surface within a few days.

Keep in mind that slime may not form on your steak all at once when the meat is just starting to turn. Therefore, you should always check your steak for slippery spots before grilling.

3. It’s discolored

Discolored meat can be off-putting, but that doesn’t always mean your steak is past its prime.

The color of meat is the result of two different proteins: hemoglobin and myoglobin. Myoglobin is present in muscle and gives fresh meat its red color, while hemoglobin is found in blood.

Once an animal is slaughtered and the meat is exposed to air, chemical reactions between these proteins and oxygen take place. During this process, the color of your steak goes through three stages until it reaches a state of chemical equilibrium.

The first phase takes place immediately after slicing your steak. This stage is purple in color and is the result of myoglobin starting to react with oxygen.

The second stage is a cherry red shade. This will show up after about 30 minutes of exposure to air.

The third and final stage is reached about three days later. At this stage, the myoglobin has completely oxidized and become “metmyoglobin”. This will make the meat appear brown and less attractive than a bright red colored steak. However, there is absolutely nothing wrong with the quality or safety of the meat at this stage.

This is a general schedule, but the process can go faster or slower depending on a number of factors – like the animal’s age, the type of food it’s been fed, and how well the muscles have been trained. Exposure to light or frost can also accelerate the darkening process.

Color changes alone do not indicate a spoiled steak. It is a normal and natural process caused by exposure to oxygen.

However, if your steak has darkened noticeably and is also showing any of the other signs detailed in this guide, it’s probably time to toss it.

Steak OXIDATION experiment! SURPRISING RESULTS!!!

Watch this video on YouTube

4. It’s dry

Another indicator that your steak has passed its prime is dryness. Does your steak feel dry or look a little shriveled and dehydrated?

If your steak is dry and drained of juice, it doesn’t necessarily mean you’ll get an upset stomach while eating it. However, if the meat doesn’t have a lot of fat or marbling, it will definitely negatively impact the texture and overall flavor of your steak after cooking.

If you store your steaks in the freezer, you can protect them from drying out by packing them in a vacuum-sealed bag first. This keeps the contained juices naturally moist and eliminates contact with the air and any bacteria that may be present.

If you don’t freeze your steak but are storing it in the fridge for a few days, it’s best to keep it wrapped tightly in cling film or in a sealed container to retain moisture.

5. It smells bad

For most normal people, the smell of fresh raw beef isn’t exactly appealing—but it shouldn’t smell bad.

Fresh red meat has a slightly bloody or metallic odor. This scent is not overpowering and you usually have to hold your nose very close to smell it.

On the other hand, if your steak has gone bad, it will have a definite odor that smells acidic or a little like eggs or ammonia. This smell will be unpleasant enough to make you cringe, and it may make you feel a little sick!

However, some dry aged steaks have an inherently cheesy odor due to the lactic acid released during the aging process.

Therefore, if you have a dry aged steak, smell is not the most effective way to tell if it is spoiled. Instead, look for other signs we’ve listed to help determine if it’s safe to eat.

packaging

Now that you know what to look for, you should be confident that you can tell a good steak from a spoiled one.

If your steak is past its sell-by date, is slimy, dry, or has an unpleasant odor – the sad truth is, it’s destined for the garbage, not your grill.

Discolored steak may look unappetizing, but it’s not necessarily a problem on its own. However, if the meat is very dark and combined with any of the other signs of spoilage, it’s probably past its prime.

To keep your steak fresh for as long as possible, make sure you store it correctly. If you want to freeze it, put it in a vacuum bag and put it in the freezer a few days before the expiry date. Don’t forget to write the date on the packaging for future reference.

What do you think? Have you had the misfortune of spotting a spoiled steak? Let us know in the comments below – we’d love to hear from you!

What is veal?

Veal is the meat of a calf or young beef. A calf is raised to around 16 to 18 weeks of age and weighs up to 450 pounds. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer. A small percentage is raised to maturity and used for breeding.

A calf is a young bovine of either sex that has not yet reached puberty (9 months old) and has a maximum live weight of 750 pounds. “Bob” calf is a calf marketed up to 3 weeks of age or weighing 150 pounds. Special-fed veal is typically fed nutritionally-balanced milk or soy-based. These specially controlled diets contain iron and 40 other essential nutrients. Most fattening calves are “specially fed”.

Selection of the best

Choose fresh-cased veal that is pinkish-gray in color and firm to the touch. Vacuum-packed veal in the self-service box is chestnut-brown in color because it has not been exposed to oxygen. Look for packaging that is cool to the touch, has no wear or tear, and has little or no excess liquid. Always check the best before date.

Buy raw meat last. Make sure all meats—whether raw, prepackaged, or from the deli—are kept refrigerated. Fresh meat can contaminate other foods. The best way to prevent this cross-contamination is to always keep fresh meat away from other items. Pack raw meat in a plastic bag to prevent juice from dripping onto other foods. Pack raw meat in an ice chest if it takes more than an hour to get home. In warm weather, keep an ice chest in the passenger compartment of the car. Take meat straight home to the fridge or freezer.

Product Dating: Federal regulations do not require product dating using “use by” or “use by” dates. However, many stores and processors can voluntarily choose to package with raw veal or processed veal products. Use or freeze products with an expiration date within three to five days of purchase. If the manufacturer has set an expiry date, observe this. It is always best to buy a product before its date expires. It doesn’t matter if a date expires after freezing veal, as all food stays safe if frozen properly.

Product Inspection and Grading: All veal found in retail stores is either inspected for integrity by the USDA or inspected by state systems that have standards that match those of the federal government. Each animal and its internal organs are examined for signs of disease. The Passed and Inspected by USDA seal guarantees that the veal is healthy and disease-free. Although inspection is mandatory, quality grading is voluntary and a farm pays to have its veal graded.

Quality level refers to the eating quality of the meat. Veal and calf carcasses are graded using a composite score of two general grading factors: conformation (proportion of lean, fat and boned carcass) and lean meat quality. In addition, the color of the lean carcasses is crucial in distinguishing between veal, veal and beef carcasses. The five classes for veal are as follows: Prime, Choice, Good, Standard, and Utility.

Retail Cuts: There are seven main cuts into which veal is divided: shank (round), roast beef, loin, rib, shoulder, thigh and breast. When examining a pack of veal, the label can help the buyer identify the meat in the pack.

For example, a label reading “veal rib chop” will identify the packaged meat as “veal”, the first or large wholesale cut from the “rib” and the retail cut designation as “loin”. This information will help consumers know what type of preparation method to use. Some of the most readily available cuts of veal today include rib chops, sirloin chops, veal pot roast, chops, arm steak, shoulder steak, rib roast, breast, shank and round steak.

storage

Refrigeration: Keep veal below 40°F during storage. Store raw veal together and separate from cooked foods. Refrigerate or freeze fresh veal IMMEDIATELY after bringing it home. NEVER leave veal sitting in a hot car or at room temperature. Packaged whole cuts of fresh veal can be stored in the original packaging in the coldest part of the refrigerator for three to five days after purchase, while ground veal can be stored in the refrigerator for one to two days. Store veal in the refrigerator until ready to cook. If you are transporting cooked veal to another restaurant, place it in an insulated container or freezer until ready to eat. Cooked whole veal cuts are best when refrigerated for no more than two to three days. Cooked ground veal is best when refrigerated for no more than a day or two.

Freezing: Freeze whole cuts of fresh veal if you don’t plan to cook it within three to five days of purchase. Freeze ground veal if you don’t plan to cook it within a day or two of purchase.

Before freezing, wrap the veal parts separately in aluminum foil or freezer paper and label them to help select the right number of parts to thaw for a single meal. Be sure to squeeze the air out of the packaging before freezing. If you want to freeze veal in its original packaging, wrap it in freezer bags or paper. Cooked parts can be frozen in the same way as fresh ones, unless prepared with a sauce or gravy. if so, pack in a rigid container with a tight-fitting lid.

preparation

Cleanliness: Always wash hands thoroughly with hot, soapy water before preparing food and after handling raw veal. Do not allow raw meat or juices to come into contact with ready meals in the refrigerator or during preparation. Do not put cooked food on the same plate as raw veal. Always wash utensils that have touched raw meat with hot, soapy water before using them on cooked meat. Rinse counters, cutting boards, and other surfaces that have touched raw meat.

Thawing: Thaw raw veal in the refrigerator or in cold water. NEVER thaw veal at room temperature. Allow 24 hours thawing time. After you’ve thawed raw veal using this method, it’s safe in the refrigerator for up to five days before cooking, or if you decide not to use the veal, it’s safe to refreeze without first cooking it. To thaw veal in cold water, leave the veal in its original packaging or place in a waterproof plastic bag. Change the water every 30 minutes.

Use the microwave to quickly defrost uncooked or cooked veal, but plan to cook the meat immediately after defrosting, as some areas of the food may become warm and start cooking during the microwave. The defrosting time depends on whether you are defrosting a whole roast or parts and how many parts are being frozen together. Use the DEFROST or MEDIUM-LOW setting according to the manufacturer’s instructions. Turn the roast and separate the pieces as they thaw, being careful not to overcook the meat. Repeat as needed. Food that has been thawed using the cold water method or in the microwave should be cooked before refreezing as it may have been stored at temperatures above 40°F. See Table 1 for a more detailed overview of safe veal handling and cold storage.

It is safe to cook frozen veal in the oven or on the stovetop or grill without thawing. Depending on the size of the meat, allow a third to a half more cooking time. Grill frozen veal farther from the heat source; Preheat the pan when frying or pan frying. Do not cook frozen veal in a slow cooker.

Marinate: Marinate food in the refrigerator, not on the counter. Boil used marinade before brushing it over cooked veal. Discard any uncooked leftover marinade after use as it contains raw juices that can harbor bacteria.

Rinse: Raw veal does not need to be rinsed before cooking. Any bacteria that might be present on the surface would be destroyed by cooking.

Partial Cooking or Browning: Never brown or partially cook veal, then refrigerate and finish cooking later, as any bacteria present would not have been destroyed. It is safe to IMMEDIATELY par-cook or microwave veal before placing it on a hot grill or oven to finish cooking.

Cook

Importance of Kitchen Thermometers: One of the critical factors in controlling bacteria in food is temperature control. Pathogenic microorganisms grow very slowly at low temperatures, multiply rapidly at medium temperatures, and are killed at high temperatures. For safety reasons, food must be thoroughly cooked. It is important to use a meat thermometer when cooking veal to avoid undercooking and consequent foodborne illness.

Using a thermometer is the only reliable way to ensure safety and determine the doneness of most foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Recent research has shown that color and texture indicators are not reliable.

When cooking whole cuts or parts of meat, the thermometer should be inserted into the thickest part of the meat, away from the bone, fat, and gristle. The thermometer can be inserted from the side if required. If the food is irregularly shaped, the temperature should be checked in several places. See Table 2 for proper cooking times for veal.

Whole Muscle Meat: Cook whole cuts of meat at an internal temperature of at least 145°F for Medium Rare, with a 4-minute pause before carving or eating (both for safety and quality reasons), or

160°F for undercooked whole cuts and 170°F for well-done cuts.

Ground Veal: Ground veal needs to be thoroughly cooked to kill harmful bacteria. Unlike whole muscle meat, which is sterile on the inside, the grinding process exposes the inner meat of ground veal to bacteria that can be on the surface, airborne, on equipment, or on people’s hands. To kill these bacteria, food safety experts have an important rule of thumb: cook ground veal at a minimum of 155°F. While this step is very simple, it offers consumers the best protection to safely serve ground veal.

Microwave: When microwaving unevenly sized veal cuts, arrange them in a bowl or on a rack so the thick parts are on the outside of the bowl and the thin parts are in the middle, and cook on medium-medium power . Place a roast in an oven bag or in a covered saucepan. Refer to the manufacturer’s instructions that came with the microwave oven for recommended cooking times.

Use a microwave-safe thermometer before cooking, or remove the meat from the microwave and use a digital meat thermometer in several places to ensure the correct temperatures have been reached. Meat cooked in the microwave must be cooked to a minimum internal temperature of

Heated to 165°F and allowed to stand covered for at least 2 minutes. Follow the stated standing or rest times.

portion

Wash hands with soap and water before serving or eating food. Serve cooked products on clean plates with clean utensils and clean hands. Never place cooked food on a bowl of raw produce unless the bowl is washed with soap and hot water. Keep hot food above 140°F and cold food below 40°F. Never leave food, whether raw or cooked, at room temperature for more than two hours. On a hot day with temperatures around 30°C or warmer, food should not be left out for more than an hour.

leftovers

Always use clean utensils and storage containers for safe storage. Divide large quantities of leftovers into small, shallow containers for quick chilling in the refrigerator. Avoid putting large pots of gravy in the fridge to chill, as it will likely take until the next day for this amount of food to cool. To refrigerate, wrap cooked meat in plastic wrap or aluminum foil, or store in a tightly sealed container and consume within two to three days. For frozen storage, wrap the meat in moisture-proof and vapor-tight packaging material intended for frozen storage and use within two to three months. If you may have kept the food in the fridge for too long, throw it out. Never taste foods that look or smell strange to see if you can still use them.

Table 1. Safe handling of veal in cold storage

Product Refrigerator (40°F) Freezer (0°F) Raw whole veal cuts: chops, roasts and steaks 3-5 days 4-6 months Raw ground veal and stew 1-2 days 3-4 months Roast, broiled, grilled or roast veal 2 -3 days 2-3 months Cooked ground veal & gravy from veal 1-2 days 2-3 months

Table 2. Approximate cooking times for veal

Internal Temperature: Cook to at least 145°F internal temperature with a 4 minute pause.

Types of Veal Size Cooking Method Cooking Times Rib Roast 4 to 5 lbs. Roast 325°F 25 to 27 min/lb.

29 to 31 min/lb. Loin 3 to 4 pounds. Roast 325°F 34 to 36 min/lb.

38 to 40 min/lb. Sirloin/Rib Chops 1″ thick or

8 ounces. Roast/Grill 7 mins per side

8 to 9 min. per side Chops 1/ 8” thick

¼” thick *Pan Fry 3 to 4 min.

5 to 6 minutes. Arm/blade steak ¾ inch thick

16 ounces. Fry/Grill 7 minutes per side

8 mins per side Cross Cut Shans 1½ inch thick Cover with liquid;

Simmer for 1 to 1¼ hours. Sauté meat 1 to 1½”.

cubes/pieces Cover with liquid;

Simmer for 45 to 60 minutes. Round steak ¼ inch thick

½” thick **Simmer 30 min

45 mins

* Pan frying, often referred to as “sautéing,” is a quick cooking method. The meat is placed in a small amount of heated oil and cooked over medium heat.

**Braising is the roasting or cooking of less tender meat with little liquid in a tightly covered pan.

Originally published 03/99

Follow the guidelines below for storing food in the fridge and freezer. The short deadlines for refrigerated food at home help ensure it doesn’t spoil or become dangerous. Freezer storage guidelines are for quality only – frozen food stored continuously at 0°F or below can be stored indefinitely.

Are you looking for a specific article? Visit FoodKeeper for storage tips for over 650 foods and beverages.

It’s okay to eat veal (and not feel bad about it)

Veal is a delicacy that has been enjoyed since biblical times and is highly valued in the cuisines of many countries in Europe. Traditional dishes include blanquette de veau in France, wiener schnitzel from Austria and saltimbocca in Italy — but Americans hardly eat veal, about a third of a pound per capita. The reason many people refrain from eating veal? It was the poster child for animal cruelty in the 1980s. But now new practices and attentive chefs are hoping to change that.

Veal comes from “fattened calves” that are mainly produced as a by-product of the dairy industry. In order for a dairy cow to produce milk, she must calve. As female calves grow up for the dairy farm, the males present a problem with only one obvious solution: veal. As Lori Dunn, general manager of Strauss Brands, one of the largest veal producers in the US, puts it, “If you have a stick of butter, you are contributing to the existence of calf calves.”

Thankfully, gone are the days of tying baby animals in boxes so small they could not move, a form of calf rearing that is illegal in 10 states. In fact, in 2007, the American Veal Association (AVA), a membership-based organization representing companies and individuals involved in the veal industry, committed to phasing out all tethered stalls by the end of 2017. In the US virtually all veal calves are now raised either in larger group pens where they can roam freely in a stall (referred to as milk feeding) or outdoors in the pasture.

While most veal in the US is milk-fed and produced in the Midwest dairy states, Strauss is also a pioneer in the production of “pasture-raised veal,” a designation the USDA recognized in 2008. Today, 25 percent of the veal from the Strauss family farmers is pasture raised and sold primarily at Whole Foods. Meanwhile, at California’s Rossotti Ranch, 100 percent of the calves are pasture-raised and sold to consumers at farmers’ markets, wholesale and online.

Veal calves lead much better lives than those raised for beef. According to AVA, they are raised on small, family-owned farms, most of which have fewer than 200 animals. Unlike beef calves, veal calves are not castrated, their tails are not docked, and their horns are not removed. It is illegal to give them growth hormone and antibiotics are only used when an animal becomes ill.

Veal is also better for the environment than beef, as calves require less water and grain and produce less manure and methane. Grazed calves keep native grasses in check and naturally fertilize the land.

As for the meat itself, veal is no longer pale and bland caused by iron deficiency. Calves are fed whey – another by-product of the dairy industry – which is fortified into formula (similar to infant formula) and grain or grass to ensure adequate nutrition. The result is healthier animals and tastier, richer meat that’s pink because it’s richer in iron. It’s also healthier; It has less fat and cholesterol than beef and is an even better source of nutrients like protein, riboflavin and B6.

Grass-fed veal has much of the flavor of beef, but is leaner and juicier. Chefs in particular are enthusiastic about it. Staffan Terje, chef and owner of Perbacco and Barbacco in San Francisco, butchers the whole veal calves he gets from Rossotti Ranch. Terje serves the loin and chop for plated dishes, roasts the breast for agnolotti, uses hind leg muscles for vitello tonnato or tartare, simmers shoulder for bollito misto, and braises shank osso bucco-style.

James Beard Award-winning chef Adam Siegel of Milwaukee’s Lake Park Bistro is all about the taste of the grass-fed veal he gets from Strauss and finds he can make more of it and serve it with richer sauces . He serves classic veal chops, but also uses veal shank, tenderloin, liver, sweetbreads and the breast. He also notes that he’s buying and selling more of these every year.

Although veal is typically more expensive than beef, it is more tender, leaner, and healthier. Preparing veal for the first time? Try ground veal in your favorite patty recipe or chops in a classic veal piccata recipe. And let’s not forget the veal bones, essential for the preparation of broth and demi-glace.

Amy Sherman is a San Francisco-based novelist, recipe developer, and cookbook author who never says no to a warm donut. Follow her culinary escapades on Instagram at @cookingwithamy.

6 important facts about veal

What is veal?

Veal is a nutritious and nutrient-rich meat derived from the male offspring of dairy cows.

How long does a fattening calf stay with the dairy cow?

Both male and female offspring of dairy cows are usually removed from cows within three days of birth. This separation allows dairy cows to return to the herd and produce milk for human consumption. Certain udder diseases in cows and intestinal problems in calves can also be better controlled through early separation.

Meat Guide: Understanding the different cuts of veal

How the Lobels choose veal

Before we buy veal, we look at many carcasses. We first consider the conformation of the animal. The back should be broad and barrel shaped. Shoulders must be short and wide apart. The neck should be short and thick. The leg bones must be small and chunky. When buying veal, we prefer the Aberdeen-Angus and Hereford breeds. the same breeds we select in our beef purchase. The veal we sell is of the best prime quality, which matches the quality of our prime beef.

types of veal

veal

This baby calf is slaughtered when it is eight to ten weeks old and weighs 150 to 250 pounds. Veal is sometimes referred to as milk-fed veal because it was fed exclusively on mother’s milk.

calves

After eight to twelve weeks of milk feeding, the calves are allowed to eat grass and grain. They are slaughtered when they are almost five months old and weigh 350-400 pounds.

What to avoid when buying veal

Very moist, watery looking flesh

Gray or reddish flesh

Too much external fat and internal marbling, meaning the calf has been overfed

Bones that are grayish or white in color, indicating the calf is too old

Veal with yellowish outer fat

Veal that is stringy

For Scaloppini: Avoid any cut that isn’t from the leg or boneless loin

veal

Because calves and calves are so small, they are not cut in “halves” like oxen. We buy a complete cub. Then we hang it in our cool boxes for no longer than a week before cutting it in half lengthwise and later quartering it.

The front and rear parts of calves are named differently than those of steers. For example, the forequarter of cattle is referred to as the calf’s saddle, and the hindquarter of cattle is referred to as the hindsaddle when referring to calves.

Although veal is young and tender, it sometimes requires a different type of preparation than its beef parent. This is because veal doesn’t have the fat and marbling of beef. Moist, slower cooking is the gentle, tender treatment that’s right for veal.

Cuts of veal Back of veal This consists of the roast beef, then the rump or leg and ends with the hind leg. The most tender part is the hindquarters (minus the hindquarters). Best Cooking Method: This section makes a wonderful roast that can be bone-in or boneless and rolled. It can also be cut into delicious chops or thinly sliced ​​for scalloppi. Middle Leg Roast This is just before the hind leg and just before the roast beef. The center leg is an extremely tender roast with the bone intact. Best Cooking Method: Roast. Rolled Leg This is the same as the middle leg roast but it has been fully deboned, rolled and tied. Best Cooking Method: Roast. Half Thigh An excellent roast, but less tender than the medium thigh roast. Best cooking method: roast or stew. Veal Chop Veal chop, also called round steak, comes from the top round and is sliced ​​from the center about ¼ inch thick. This delicious cold cut still has some marrow-filled bones. Best Cooking Method: Roast or Pan Fry. Calves are actually chops. They come from the eye of the loin and are sometimes referred to as veal tenderloin. The bone is removed, and then they are hit and rolled. Calf birds are sometimes stuffed. Best Cooking Method: Bake or stew. Scaloppine Scaloppine is wafer-thin and so delicate and fragile that we only cut it to order, never in advance. We use the complicated French way of preparation: first we prepare the middle of the leg, skin it and remove all sinewy fibers. We also use Scaloppine from the more sensitive loin area. The veal is then sliced ​​to order and mashed until wafer-thin or however thick the customer specifies. This varies from an eighth to a quarter of an inch. Best cooking method: sear. Veal fillet This part borders the leg. It is usually left on the leg, but sometimes it is clipped off as a separate entity. In this case, it is cut into two types of roasts or excellent chops. Best Cooking Method: Roast. Standing Roast Beef This veal roast beef is the closest thing to a leg in terms of tenderness. It’s sometimes called a rump roast and the bone stays in place. Best Cooking Method: Roast. Rolled Double Sirloin This roast is also known as a double sirloin. All bones are removed from the entire roast beef and the butt end. Then the roast is rolled. The rolled double sirloin is a wonderful preparation that is easily carved by the host. Best Cooking Method: Roast. Veal Saddle The saddle section is right next to the roast beef and is the last part of the hindquarters. We sometimes refer to this section as the calf’s porterhouse. In a small calf, the loin is only about 20 cm wide and can be cut into small roasts and chops. Because the kidney is in this area of ​​the calf, it is often part of the incisions. Best Cooking Method: Roast. Roast Veal This is a V-shaped cut, like a series of uncut chops. We often crack the T-bone parts so the carver can effortlessly cut guest-sized portions, just like chops. Best Cooking Method: Roast. Rolled Sirloin The rolled sirloin is actually the same as the sirloin but with the bones removed. Before being rolled and tied, it may be stuffed with veal kidneys or a bread filling. Best cooking method: oven roast. Veal Saddle Chops These chops can be identified by their T-shaped bones. They have a big eye and a fillet. The tail is usually cut off. Best Cooking Method: Bake, grill or broil. Veal Kidney Chops These chops are similar to sirloin chops but have the added appeal of a slice of veal kidney. The tail of the chop is wrapped around the kidney and then impaled. Best Cooking Method: Bake, grill or broil. Veal Rib Sometimes called the rack, this section comes just after the loin and is the first part of the front saddle. The first six bones of the rib are the most tender for roasts or chops. Best Cooking Method: Roast. Veal Rib Roast This roast looks like a series of rib chops. The chine and feather bones have been removed for easier carving. Although not cut from the outside, we usually crack the bone to make carving easier. Best Cooking Method: Roast. Veal Crown Roast Veal Crown Roast is an elegant dinner party entree that’s easily carved by the host. The rib chops are fringed and then lightly trimmed and cracked at the bone so they can be bent into a crown shape. Before frying, the center is filled with stuffing. Before serving, the bones are often ruffled for a festive look and ease of eating. Best Cooking Method: Roast. Veal Rib Chops These chops are cut from the roast rib. Best Cooking Method: Roast, Grill, Pan Grill. Frenched Rib Veal Chops Although these are exactly the same meat as in a regular veal chops, it’s trimmed quite a bit. The meat surrounding the bone is removed like a crown roast, and these replacement bones can be embellished with paper ruffles. Best Cooking Method: Roast, Grill, Pan Grill. Veal Shoulder Although this front part of the shank is more fibrous and not as tender as the leg, it tastes wonderful when roasted. These roasts can be boned, boned with a bag for stuffing, or boned, rolled and tied. Best cooking method: roast or stew. Calf Neck This is a cheaper and tougher cut. Best cooking method: stew. When boned, it can be ground up for veal burgers. Veal Shank This is the choice for osso buco. It’s sturdier than the foreleg, but a treat for the taste buds. Best cooking method: braising or pot. Breast of veal Breast of veal is not very tender and requires a long cooking time. Best Cooking Method: Since it’s bony, it can be cut into riblets and used as veal spare ribs. It can also be made into a bone-in or boneless slow-cooked roast with a juicy filling.

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I’m just trying to stick to my budget. Unfortunately, some of my favorite meats are on the expensive side. Tender cuts of beef like tenderloin and tenderloin are delicious but can get pricey. The everyone’s favorite chicken breast is also the most expensive cut of chicken. To save money, I choose cuts of meat that are more budget-friendly but still totally delicious. Here are 5 of the best, healthy, and inexpensive cuts of meat to eat any night of the week:

1. Bone-in chicken thighs and drumsticks

Cranberry Balsamic Chicken Thighs

Bone-in chicken thighs are only $3 a pound and drumsticks are even cheaper, around $2 a pound, and both are absolutely delicious. Dark meat is not only cheaper than white meat, but also allows for a little more tolerance when cooking. White meat tends to dry out if you overcook it, but chicken thighs and drumsticks often stay juicy even if you overcook them a little. (They have slightly more fat and connective tissue than breast meat, but also more iron.) Bones also act as insulators, slowing the cooking process. This prevents the meat from drying out, hence the expression “tender on the bone”.

2. Beef loin

cast iron skillet with steak

Fancy a New York strip steak? Sirloin is cheaper at around $11 per pound (compared to $15 per pound for strips). It has less fat than a strip steak, so it can be a bit dry. But that’s easily fixed by watching it closely to prevent overcooking, or turning it into kebabs. Simply cut it into 1-1/2-inch cubes and thread them onto a skewer with some veggies. And here’s another money-saving tip: if you pair your steak kebabs with veggies (which tend to be a lot cheaper than meat), you won’t have to buy as much roast beef to prepare your meal.

3. Ground beef

Ground Beef & Noodle Pan

Let’s not forget the hamburger! Ground beef is still pretty cheap at around $6.50 a pound. Opt for 90% lean or leaner to keep fat and calories in check. And if you don’t use up all of the ground beef from a packet, you can simply freeze it in an airtight bag for later use.

4. Ground Turkey

Greek turkey burgers with spinach, feta & tzatziki

For those who don’t like red meat or just want to eat something different, don’t forget about ground turkey. It’s also cheaper than ground beef at about $5.50 per pound and makes a good substitute for ground beef. It’s usually made with dark meat (which makes it juicy) and has a mild flavor, so it’s good to add other flavor elements like fresh herbs, onions, or flavorful cheese to spice it up.

Try these: Healthy Turkey Recipes

5. Bone-in pork chops

Pork chops on the bone, grilled peaches and arugula

These cost about $4 a pound and are downright delicious. For healthy choices, opt for “pork rib chops,” which have just the loin attached to the bone and are a reasonable portion size, and skip “pork loin chops,” which also have the tenderloin attached. (You can recognize a pork loin chop by the T-shaped bone that holds the loin and tenderloin in place. The rib chop only has the rib bone.) If you choose these, make sure you get about 3 to 4 ounces meat per person.

What is veal?

Veal is the meat of a calf or young beef. A calf is raised to around 16 to 18 weeks of age and weighs up to 450 pounds. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer. A small percentage is raised to maturity and used for breeding.

A calf is a young bovine of either sex that has not yet reached puberty (9 months old) and has a maximum live weight of 750 pounds. “Bob” calf is a calf marketed up to 3 weeks of age or weighing 150 pounds. Special-fed veal is typically fed nutritionally-balanced milk or soy-based. These specially controlled diets contain iron and 40 other essential nutrients. Most fattening calves are “specially fed”.

Selection of the best

Choose fresh-cased veal that is pinkish-gray in color and firm to the touch. Vacuum-packed veal in the self-service box is chestnut-brown in color because it has not been exposed to oxygen. Look for packaging that is cool to the touch, has no wear or tear, and has little or no excess liquid. Always check the best before date.

Buy raw meat last. Make sure all meats—whether raw, prepackaged, or from the deli—are kept refrigerated. Fresh meat can contaminate other foods. The best way to prevent this cross-contamination is to always keep fresh meat away from other items. Pack raw meat in a plastic bag to prevent juice from dripping onto other foods. Pack raw meat in an ice chest if it takes more than an hour to get home. In warm weather, keep an ice chest in the passenger compartment of the car. Take meat straight home to the fridge or freezer.

Product Dating: Federal regulations do not require product dating using “use by” or “use by” dates. However, many stores and processors can voluntarily choose to package with raw veal or processed veal products. Use or freeze products with an expiration date within three to five days of purchase. If the manufacturer has set an expiry date, observe this. It is always best to buy a product before its date expires. It doesn’t matter if a date expires after freezing veal, as all food stays safe if frozen properly.

Product Inspection and Grading: All veal found in retail stores is either inspected for integrity by the USDA or inspected by state systems that have standards that match those of the federal government. Each animal and its internal organs are examined for signs of disease. The Passed and Inspected by USDA seal guarantees that the veal is healthy and disease-free. Although inspection is mandatory, quality grading is voluntary and a farm pays to have its veal graded.

Quality level refers to the eating quality of the meat. Veal and calf carcasses are graded using a composite score of two general grading factors: conformation (proportion of lean, fat and boned carcass) and lean meat quality. In addition, the color of the lean carcasses is crucial in distinguishing between veal, veal and beef carcasses. The five classes for veal are as follows: Prime, Choice, Good, Standard, and Utility.

Retail Cuts: There are seven main cuts into which veal is divided: shank (round), roast beef, loin, rib, shoulder, thigh and breast. When examining a pack of veal, the label can help the buyer identify the meat in the pack.

For example, a label reading “veal rib chop” will identify the packaged meat as “veal”, the first or large wholesale cut from the “rib” and the retail cut designation as “loin”. This information will help consumers know what type of preparation method to use. Some of the most readily available cuts of veal today include rib chops, sirloin chops, veal pot roast, chops, arm steak, shoulder steak, rib roast, breast, shank and round steak.

storage

Refrigeration: Keep veal below 40°F during storage. Store raw veal together and separate from cooked foods. Refrigerate or freeze fresh veal IMMEDIATELY after bringing it home. NEVER leave veal sitting in a hot car or at room temperature. Packaged whole cuts of fresh veal can be stored in the original packaging in the coldest part of the refrigerator for three to five days after purchase, while ground veal can be stored in the refrigerator for one to two days. Store veal in the refrigerator until ready to cook. If you are transporting cooked veal to another restaurant, place it in an insulated container or freezer until ready to eat. Cooked whole veal cuts are best when refrigerated for no more than two to three days. Cooked ground veal is best when refrigerated for no more than a day or two.

Freezing: Freeze whole cuts of fresh veal if you don’t plan to cook it within three to five days of purchase. Freeze ground veal if you don’t plan to cook it within a day or two of purchase.

Before freezing, wrap the veal parts separately in aluminum foil or freezer paper and label them to help select the right number of parts to thaw for a single meal. Be sure to squeeze the air out of the packaging before freezing. If you want to freeze veal in its original packaging, wrap it in freezer bags or paper. Cooked parts can be frozen in the same way as fresh ones, unless prepared with a sauce or gravy. if so, pack in a rigid container with a tight-fitting lid.

preparation

Cleanliness: Always wash hands thoroughly with hot, soapy water before preparing food and after handling raw veal. Do not allow raw meat or juices to come into contact with ready meals in the refrigerator or during preparation. Do not put cooked food on the same plate as raw veal. Always wash utensils that have touched raw meat with hot, soapy water before using them on cooked meat. Rinse counters, cutting boards, and other surfaces that have touched raw meat.

Thawing: Thaw raw veal in the refrigerator or in cold water. NEVER thaw veal at room temperature. Allow 24 hours thawing time. After you’ve thawed raw veal using this method, it’s safe in the refrigerator for up to five days before cooking, or if you decide not to use the veal, it’s safe to refreeze without first cooking it. To thaw veal in cold water, leave the veal in its original packaging or place in a waterproof plastic bag. Change the water every 30 minutes.

Use the microwave to quickly defrost uncooked or cooked veal, but plan to cook the meat immediately after defrosting, as some areas of the food may become warm and start cooking during the microwave. The defrosting time depends on whether you are defrosting a whole roast or parts and how many parts are being frozen together. Use the DEFROST or MEDIUM-LOW setting according to the manufacturer’s instructions. Turn the roast and separate the pieces as they thaw, being careful not to overcook the meat. Repeat as needed. Food that has been thawed using the cold water method or in the microwave should be cooked before refreezing as it may have been stored at temperatures above 40°F. See Table 1 for a more detailed overview of safe veal handling and cold storage.

It is safe to cook frozen veal in the oven or on the stovetop or grill without thawing. Depending on the size of the meat, allow a third to a half more cooking time. Grill frozen veal farther from the heat source; Preheat the pan when frying or pan frying. Do not cook frozen veal in a slow cooker.

Marinate: Marinate food in the refrigerator, not on the counter. Boil used marinade before brushing it over cooked veal. Discard any uncooked leftover marinade after use as it contains raw juices that can harbor bacteria.

Rinse: Raw veal does not need to be rinsed before cooking. Any bacteria that might be present on the surface would be destroyed by cooking.

Partial Cooking or Browning: Never brown or partially cook veal, then refrigerate and finish cooking later, as any bacteria present would not have been destroyed. It is safe to IMMEDIATELY par-cook or microwave veal before placing it on a hot grill or oven to finish cooking.

Cook

Importance of Kitchen Thermometers: One of the critical factors in controlling bacteria in food is temperature control. Pathogenic microorganisms grow very slowly at low temperatures, multiply rapidly at medium temperatures, and are killed at high temperatures. For safety reasons, food must be thoroughly cooked. It is important to use a meat thermometer when cooking veal to avoid undercooking and consequent foodborne illness.

Using a thermometer is the only reliable way to ensure safety and determine the doneness of most foods. To be safe, a product must be cooked to an internal temperature high enough to destroy any harmful bacteria that may have been in the food. Recent research has shown that color and texture indicators are not reliable.

When cooking whole cuts or parts of meat, the thermometer should be inserted into the thickest part of the meat, away from the bone, fat, and gristle. The thermometer can be inserted from the side if required. If the food is irregularly shaped, the temperature should be checked in several places. See Table 2 for proper cooking times for veal.

Whole Muscle Meat: Cook whole cuts of meat at an internal temperature of at least 145°F for Medium Rare, with a 4-minute pause before carving or eating (both for safety and quality reasons), or

160°F for undercooked whole cuts and 170°F for well-done cuts.

Ground Veal: Ground veal needs to be thoroughly cooked to kill harmful bacteria. Unlike whole muscle meat, which is sterile on the inside, the grinding process exposes the inner meat of ground veal to bacteria that can be on the surface, airborne, on equipment, or on people’s hands. To kill these bacteria, food safety experts have an important rule of thumb: cook ground veal at a minimum of 155°F. While this step is very simple, it offers consumers the best protection to safely serve ground veal.

Microwave: When microwaving unevenly sized veal cuts, arrange them in a bowl or on a rack so the thick parts are on the outside of the bowl and the thin parts are in the middle, and cook on medium-medium power . Place a roast in an oven bag or in a covered saucepan. Refer to the manufacturer’s instructions that came with the microwave oven for recommended cooking times.

Use a microwave-safe thermometer before cooking, or remove the meat from the microwave and use a digital meat thermometer in several places to ensure the correct temperatures have been reached. Meat cooked in the microwave must be cooked to a minimum internal temperature of

Heated to 165°F and allowed to stand covered for at least 2 minutes. Follow the stated standing or rest times.

portion

Wash hands with soap and water before serving or eating food. Serve cooked products on clean plates with clean utensils and clean hands. Never place cooked food on a bowl of raw produce unless the bowl is washed with soap and hot water. Keep hot food above 140°F and cold food below 40°F. Never leave food, whether raw or cooked, at room temperature for more than two hours. On a hot day with temperatures around 30°C or warmer, food should not be left out for more than an hour.

leftovers

Always use clean utensils and storage containers for safe storage. Divide large quantities of leftovers into small, shallow containers for quick chilling in the refrigerator. Avoid putting large pots of gravy in the fridge to chill, as it will likely take until the next day for this amount of food to cool. To refrigerate, wrap cooked meat in plastic wrap or aluminum foil, or store in a tightly sealed container and consume within two to three days. For frozen storage, wrap the meat in moisture-proof and vapor-tight packaging material intended for frozen storage and use within two to three months. If you may have kept the food in the fridge for too long, throw it out. Never taste foods that look or smell strange to see if you can still use them.

Table 1. Safe handling of veal in cold storage

Product Refrigerator (40°F) Freezer (0°F) Raw whole veal cuts: chops, roasts and steaks 3-5 days 4-6 months Raw ground veal and stew 1-2 days 3-4 months Roast, broiled, grilled or roast veal 2 -3 days 2-3 months Cooked ground veal & gravy from veal 1-2 days 2-3 months

Table 2. Approximate cooking times for veal

Internal Temperature: Cook to at least 145°F internal temperature with a 4 minute pause.

Types of Veal Size Cooking Method Cooking Times Rib Roast 4 to 5 lbs. Roast 325°F 25 to 27 min/lb.

29 to 31 min/lb. Loin 3 to 4 pounds. Roast 325°F 34 to 36 min/lb.

38 to 40 min/lb. Sirloin/Rib Chops 1″ thick or

8 ounces. Roast/Grill 7 mins per side

8 to 9 min. per side Chops 1/ 8” thick

¼” thick *Pan Fry 3 to 4 min.

5 to 6 minutes. Arm/blade steak ¾ inch thick

16 ounces. Fry/Grill 7 minutes per side

8 mins per side Cross Cut Shans 1½ inch thick Cover with liquid;

Simmer for 1 to 1¼ hours. Sauté meat 1 to 1½”.

cubes/pieces Cover with liquid;

Simmer for 45 to 60 minutes. Round steak ¼ inch thick

½” thick **Simmer 30 min

45 mins

* Pan frying, often referred to as “sautéing,” is a quick cooking method. The meat is placed in a small amount of heated oil and cooked over medium heat.

**Braising is the roasting or cooking of less tender meat with little liquid in a tightly covered pan.

Originally published 03/99

*This post may contain affiliate links. Please read my disclosure to learn more.

Ground beef is one of the most popular meats consumed in the United States, and with good reason. It’s incredibly versatile and tastes great.

You can use it to make burgers, meatballs, tacos, spaghetti sauce, lasagna, meat pies and other delicious dishes.

Sometimes we buy a packet of ground beef with the best of intentions to use it to make something delicious like tacos or burgers.

But then life gets hectic and before we know it a week or more has passed and now the ground beef smells sulphurous like rotten eggs.

You may be wondering why your beef smells the way it does, what it means, and if you can still eat it.

When you buy fresh beef, it should have almost no odor at all, so anything beyond that could be a cause for concern and an indicator that it’s time to throw it away.

So, why does your beef smell like eggs? Beef can end up smelling like eggs because beef contains chemicals that produce sulfur, which can give it a rotten egg smell when the beef goes bad. Generally, once your beef smells like eggs, it’s time to toss it to avoid illness or food poisoning.

To learn more about this smell and what to do about it, read on!

Why does ground beef smell like eggs?

When beef is ground, it offers more surface area for air and spoilage and pathogenic bacteria to encounter. Because of the grinding process and the increased surface area, this type of beef spoils faster than a steak or roast.

These types of bacteria can spoil the beef and potentially cause food poisoning if there are enough pathogenic bacteria in the beef.

If your beef is past its sell-by date, has a sticky or slimy texture, hasn’t been stored properly, and smells like eggs, then it’s best to toss it.

Certain types of bacteria can interact with blood and proteins to release a sulfur-like, egg-like odor. Bad ground beef can also smell like ammonia. In either case, it’s probably best to toss the ground beef rather than risk getting sick.

Why does my vacuum sealed ground beef smell weird?

When you buy beef from the grocery store, sometimes it comes in vacuum-sealed packaging to keep it fresher longer.

The vacuum seal removes all air from the package, reducing the risk of spoilage. However, it can also trap all of the ground beef’s natural odors.

In most cases, smell shouldn’t be a cause for concern as long as the color, texture, and expiration date are okay. Often it’s just the initial release of the natural odors from beef and juices.

If it’s past the use-by date, or if the odor lingers long after opening the bag and is rancid or eggy, then the meat is likely spoiled and to be safe, you should throw it away.

Look for beef that’s red or pink on the outside, although it may be more gray or brown in the center because it’s not exposed to oxygen — this is what gives the meat its light color.

You also want ground beef with a firmer texture that will break apart if you gently squeeze it.

If your beef has a slimy or sticky texture, that means the meat is likely spoiled and again, as a precaution, you should discard it.

How to keep your ground beef safe

To keep your beef from spoiling, I suggest you portion and freeze it at home.

Freezing prevents spoilage and pathogenic bacteria from growing and doesn’t affect flavor or texture as long as you use it within 6-12 months for the best quality.

When purchasing the large value packs, break them down into family or individual serving sizes.

Place the beef in freezer bags and squeeze out the excess air before sealing.

Write the date and contents on a piece of tape and stick it on the bag. This step ensures you don’t use aged beef.

Place in the freezer and use within 6-12 months.

You can also freeze the smaller beef packets right after you get home from the grocery store.

If you’re not sure when you’re going to use it, or you know you have a busy week ahead, simply pop it in the freezer and take it out the night before you plan to use it. Let it thaw in the fridge overnight.

Next up: Can you grill frozen hot dogs?

One of the most expensive cuts of meat, veal chops can be wonderfully tender and subtle when cooked right, but the room for error is slim. Veal chops have to be cooked medium for my taste. A rare veal chop is unappetizingly pink and tasteless, while a well-done one is naturally dry.

I’m always at a loss when waiters in restaurants ask how I want my veal cooked, rare or medium.

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I usually reply, “Just cooked.” This habit seems to have evolved in recent years in the age of rarely cooked tuna.

Certainly, fish like tuna and salmon can be cooked pink, even sushi-like in the middle. Similarly, beef can be roasted in the center, as can lamb. But veal is another matter.

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A properly cooked veal chop should be just a little pink along the bone, not red. If you have a meat thermometer, it should read 145 to 150 degrees on the center.

Of course, piercing chops with a meat thermometer isn’t always practical, so I mostly use the tried-and-true finger method.

Gently and quickly squeeze the meat as it cooks – avoiding touching the hot surface of the pan, of course – and if the meat springs back slightly, it needs to be cooked further. As soon as the meat loses this elasticity, it is ready. Judging this takes some experience, but once you master the technique, it’s foolproof.

In this recipe, the veal chops are first seared on both sides in a hot pan with a little olive oil, then tossed with garlic, onions, peppers and herbs before adding chicken stock and vinegar. In this way, the meat stews properly and absorbs all the aromas.

Total cooking time for half pound veal chops is about 20 minutes. It’s difficult to use the finger method for stews; So you should grab the meat thermometer.

A quick pasta with zucchini sauce—in this case, penne, small tubular pasta—is always welcome, and zucchini abounds this time of year. The zucchini should be sliced ​​thinly and cooked until brown and not overly soft. Minced garlic and hot pepper flakes can be varied to taste.

Be careful not to brown the garlic. The cooked noodles and a cup of their cooking liquid are added to the zucchini pan and finished together. This adds a lot more flavor than just pouring the sauce over the drained pasta. Add fresh tomatoes or herbs of your choice if you like.

Veal chops with red and green peppers

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Preparation time: 15 minutes

Cooking time: 25 minutes

Yield: 4 servings

4 veal loin chops, about 1/2 pound each

Salt, freshly ground pepper to taste

1 large red pepper

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1 large green pepper

2 tablespoons olive oil

1/2 cup finely chopped onion

1 teaspoon finely chopped garlic

4 sprigs of fresh thyme or 1 teaspoon dried

1 bay leaf

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2 tablespoons red wine vinegar

1/2 cup fresh chicken broth or canned broth

1/3 cup roughly chopped fresh basil leaves

1. Sprinkle chops on both sides with salt and pepper. Core and seed peppers. Cut into thin strips about 1 1/2 inches long.

2. Heat oil in a heavy pan; Add chops. Brown on both sides for about 5 minutes over medium heat. Add onion and garlic. Cook for 3 minutes while stirring.

3. Add paprika, thyme and bay leaf. Cook and stir for 3 minutes. Add vinegar and cook over high heat for 1 minute.

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4. Add chicken broth, cover and simmer until chops are tender, about 15 minutes. Uncover and cook another 5 minutes. Remove fresh thyme and bay leaf. Sprinkle with basil and serve.

PENNE WITH ZUCCHINI

Preparation time: 10 minutes

Cooking time: 12 minutes

Yield: 4 servings

4 cups of water

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Salt to taste

1/4 pound penne (an Italian tube pasta)

2 small zucchini, about 1/2 pound total, washed and trimmed

1 tablespoon olive oil

Freshly ground pepper to taste

1/4 teaspoon finely chopped garlic

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1 pinch crushed red pepper flakes

1/4 cup reserved cooking liquid

1 tablespoon butter

2 tablespoons parmesan cheese

1. Heat water to a boil in a medium-sized saucepan. Add salt and penne. Heat to a boil again while stirring; cook until penne is al dente, 10 to 12 minutes. Reserve 1 cup of cooking liquid. Drain the penne.

2. Meanwhile, cut the courgettes into thin slices. Heat the oil in a coated pan; add zucchini, salt and pepper. Fry over high heat until lightly browned. Add garlic and pepper flakes. Boil briefly; don’t tan.

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3. Add penne, reserved cooking liquid and butter. Cook, stirring, until the mixture is hot and bubbling. Sprinkle with cheese and serve. –

Following the recommended time and temperature guidelines ensures meat is cooked to the minimum safe internal temperature, which is critical to preventing foodborne illnesses that can be caused by undercooked meat. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking veal.

Use the chart below as a guide to determining the proper cooking time and temperature, depending on the type of veal cut you want to use, the weight or thickness of the meat, and whether the veal will be grilled or oven roasted.