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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. There are two different types and textures. The tenderloin is the most tender cut and the strip loin has a great texture and mouthfeel.
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.
Cooking Technique: Similar to the rib chop, season with olive oil, salt and pepper. Then, use high heat and hot oil to pan sear both sides of the chop to a golden brown. Then finish in the oven at 350-375 degrees to desired internal temperature. Let the meat rest and lightly sauce to allow the veal’s natural flavor to show through. High heat grilling and broiling are other options, but not recommended.
Origin: Quebec, Canada
Specifications: Each order is 10lbs of frozen and individually cryovac’d 16oz porterhouse chops. There are 10 chops per box.
Shipping Method: Fedex Overnight *Minimally Processed. No Artificial Ingredients Browse our Assortment of Veal Cuts and Chops.
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