Size:	Four 6.5-7.5lb racks (Approx. 28lbs total).
Features:	Grain-Fed, All Natural*, Chop Ready, Frozen
Origin:	Quebec, Canada

The Le Québécois medium rack (aka medium veal hotel rack, chop ready) is ideal for either roasting whole or cutting into rib chops. The meat in these racks is the same found in veal ribeye steaks.

Grain-fed veal is not the same as ‘pale veal.’ Its natural rose color comes from a varied, nutritious diet, including grains, which give the meat a more robust flavor for two reasons: First, grains give the meat subtle marbling that infuses the meat with flavor and tenderness that veal is known for. Second, grain-fed veal contains more iron and other minerals which add to the delicious flavor and the animal’s health.

Le Québécois is the first veal program to combine USDA approved All Natural* status, humane animal husbandry, full traceability, and sustainable farming practices.

*Minimally Processed. No Artificial Ingredients

Store veal racks in your freezer until the day you're ready to use them, then defrost. For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

We do not recommend refreezing unused raw portions.

Traditionally veal racks are roasted as standing (with the ribs stacked vertically) bone-in veal racks (not unlike a beef standing rib roast). Sear the roast in a hot pan, then stand in the pan and roast in a 400 degree oven until it is within about 5 or 10 degrees of the desired internal temperature. Remove from the oven and let rest, covered, for ten to twenty minutes to let the juices redistribute and carry-over cooking to finish the roast.

These grain fed veal racks can also be cut into individual rib chops. Season both sides of the chop with olive oil, kosher salt and coarse 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.

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