Although veal is milder than beef, it still pairs well with red wine reductions and sauces. For a special occasion try braising rib chops in a cabernet sauce before finishing them in the oven. Serve them alongside creamy mashed potatoes and your favorite savory sides for understated, elegant main course at your next dinner party.

Veal chops are bone-in, meaty, and thick—they're great for broiling, roasting, or grilling.  They key for cooking these finger-licking cuts is to hit medium-rare. If you cook them to well-done the meat will be dry.

Veal is the meat of calves, in contrast to the beef from older cattle which is what we usually sell. Most veal calves are processed at about 10-12 months, as opposed to adult steers, which are typically processed at around 22 months.

Veal is a natural by-product of the dairy industry; cows must give birth to calves to continually produce milk. Veal has light color, a fine texture, a smooth taste and is more tender. Veal is "naturally and legally hormone free.

Each chop is 12 oz and bone in.