Frenched Rib Veal Chops – Although this is the exact same meat as in a regular veal chop, it is trimmed quite a bit. The meat surrounding the bone is removed as in a crown roast, and these spare bones can be embellished with paper frills. Selected chop-ready veal rack portioned into 14-16” frenched veal rib chops. Chop has 3” bone with a 1” lip. Great plate presentation. Grill, stuff, sauté, or roast.

ALL NATURAL GRAIN-FED VEAL

Catelli Brothers Canadian farm-raised, grain-fed veal is popular because of its buttery flavor. Raised according to USDA, FDA and CFIA standards on a natural diet of corn, whole grains and milk-formula, our calves never receive growth hormones. They produce subtle marbling and tender, juicy cuts.

It is easy to serve your family this nutritious—and delicious—product. You can successfully cook veal many ways: sautéed, braised, stewed, stir-fried, broiled—or on the grill. When cooking ground veal, add a small amount of fat to prevent dryness. When sautéing, pan-frying or stir-frying cutlets, use medium-high heat to avoid overcooking. Stewed or braised veal should be browned slowly to let the flavor develop. Lightly cover to retain steam and simmer gently over very low heat. To ensure your veal is tender, juicy and flavorful, cook at 160º. So that your meal is not overcooked, use a good meat thermometer. Or, you can make a small slit near the center of boneless cuts or near the bone. Medium veal is light pink in the center.

Veal can be cooked frozen or thawed, but partial or complete thawing is recommended to retain the juiciness in the thicker pieces. For broiling, pre-heat broiler for 10 minutes then place veal in the standard broiling distance from cooking heat.