Leave veal its original wrapping, over-wrap with foil to keep meat juices from contaminating other food, and store in the coldest part of the refrigerator. Refrigerate no more than two days for small cuts, three to four days for large cuts. To keep veal longer than that, wrap in foil or place in freezer bags and store in the freezer. Ground veal keeps for two to three months; stew meat for three to four months; roasts and steaks for six to twelve months. Defrost frozen veal in the refrigerator. Steaks and chops take about 24 hours; roasts two to three days, depending on the size. Bring veal to room temperature for 30 minutes before cooking. To quick-thaw, separate steaks and chops and place on a microwavable platter in the microwave oven using the Defrost setting, 7 to 11 minutes and turning halfway through, depending on size and number. Place large roasts or legs in a baking dish and defrost for 18 to 32 minutes, depending on size, turning halfway though. Place ground meat in a shallow baking dish, cover, and defrost 6 to 8 minutes, breaking up meat and turning several times.