Veal, the meat of calves two to twelve weeks old, is tender and mild tasting. Fresh meat can be cut and trimmed and wrapped on the spot by a butcher. Specific cuts of meat come pre-packaged in sealed polyvinyl chloride film with label affixed. Whole or cut-up poultry come prepackaged and labeled. Cured meat may or may not have been precooked.
Canned meat is cooked and often cured or spiced.
Nitrites are used in cured meats to delay rancidity, inhibit microbial growth, and improve color. Nitrites can combine with protein to form nitrosamines, compounds that have been shown to cause cancer in animals. When nitrites are used, the USDA requires the addition of sodium ascorbate or sodium erythorbate, substances which prevent nitrites from converting to nitrosamines. Nitrite-free cured meats are also available. These should be cooked quickly with dry heat.