Size:	Ten 16oz chops (approx. 10lbs total).
Features:	Grain-Fed, All Natural*, Individually Vacuum Packed, Frozen
Origin:	Quebec, Canada

Porterhouse chops are cut from either the short loin or block ready loin. The porterhouse chop is similar to the t-bone: a long bone running through the middle with the tenderloin on one side and the strip loin on the other.  You're essentially enjoying two steaks in one: a portion of tender filet mignon and a portion of NY strip steak.

These veal porterhouse steaks tend to average between 1 1/4" and 1 1/2" thick.  However, they are pre-portioned by weight rather than thickness, so this can vary.

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 porterhouse chops in your freezer until you're ready to use them, then remove and thaw as many as you need. For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

We do not recommend refreezing unused raw portions.

Season these chops with olive oil, salt and pepper. Using high heat and hot oil in a frying pan sear both sides of the chop to a golden brown. Move the pan to a 350-375 degree oven to roast to your desired internal temperature.

Let the meat rest and then lightly sauce to allow the veal’s natural flavor to show through.

High heat grilling and broiling are other options, but not recommended.

Recommended Internal Cooking Temp:
Medium-Rare/Medium 140°-150°

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