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Osso Bucco, Veal Cutlets & More...

Veal Rib Cuts

Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled. Veal Chops are as easy to grill as your favorite beef ribeye or t-bone.

Rib Roast — known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when dry roasted. Many butchers will cut a roast to order for you.
Rib Chop — also cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye.
Quick and Easy Grilling Suggestions:
- Coat with olive oil, salt and pepper
- Bring to room temperature
- Grill to medium, approximately 145° internal temperature

scroll over carcass for cuts breakdown

Rib Chop (Regular)
Cut to portion, 10-24oz., 2-inch tail, individually vacuum-packed. 3and 4 inch tail also available. Average box weight is 10 lbs.

Rib Chop (Frenched)
Cut to portion, 10-24 oz., 2-inch tail frenched, individually vacuum-packed. 3 and 4 inch tail also available. Average box weight is 10 lbs.

Rib Chop (Lollypop)
Meat removed from tip of bone to the ribeye muscle