These veal racks are a great crowd pleaser. They are ready to be cut into chops for grilling or pan searing. When cut, the chops would be equivalent to a cowboy steak or a bone-in ribeye. Or if roasted whole, it would be considered prime rib.

Our humanely raised free-range veal is exceptionally tender and delicious. There are no veal crates in our program; we provide our calves with large open pastures, allowing them to socialize with one another and graze on verdant pastures with their mothers. The calves are able to choose to use open shelters with bedding in inclement weather. They also have the option of eating pasture grasses and non-GMO hay and barley, as well as an unlimited supply of fresh clean water.

Store free range veal racks in your refrigerator.  For long term storage they can be frozen following the tips in How to Freeze Better at Home.

Preparing as Chops:
Season both sides of the chop with olive oil, salt and pepper. Use high heat to pan sear or grill both sides of the chop to a golden brown. Then finish in the oven at 350-375 degrees to desired internal temperature. Sauce lightly to avoid smothering the meat’s natural flavor.

Preparing as Racks:
Frenched or unfrenched racks can be roasted whole. Simply rub with olive oil, salt and pepper, and roast to desired internal temperature. Once finished, treat like prime rib: Let rest for 8-10 minutes so the meat holds its juices. Carve and serve.