- Tip: Prized for tenderness and mild flavor, this cut is often paired with rich butter sauces or demi-glace.
- Provenance: Nebraska
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce come visit or call us!
The veal chop has been a staple in classic cooking since the invent of agriculture. It is technically the ribeye of a young steer. Prized for tenderness and mild flavor. It can also be cut into a standing roast of 2-6 ribs for a large centerpiece.