Pasture-Raised 7 Rib Veal Racks
Three Racks (Approx. 16lbs Total)
A bone in cut from the ribeye, veal racks are very highly prized for their flavor and excellent tenderness. They’re typically roasted whole or sliced into seven bone-in chops for pan searing. These racks have been frenched – the bones have been cleaned of meat and connective tissue for a more striking presentation. They’re ready to slice into chops without special equipment.
Victoria Veal is a true pasture-raised, free range veal program. The animals have a real milk, grass diet and are never given any growth promotants. In short, Victoria Veal is real veal, raised the way veal used to be before the industrialization of the veal industry. It has a healthier pink color and truly delicious flavor because of the healthier, more humane lifestyle.
Most veal lines are based on dairy breeds which are great for milk, but not for meat. The Victoria Veal program uses breeds like Angus and Hereford, renowned for their superior eating qualities.
Keep frozen Victoria Veal in your freezer until you’re ready to use it, then thaw what you need. Store fresh Victoria Veal in your fridge.
RECIPES & TIPS
Grass-fed veal racks are typically roasted whole (before being sliced for serving) or sliced into individual bone-in veal chops and pan seared or grilled.
Veal rib chops can be simply seasoned with salt & pepper or served with sauces using flavors like capers, Dijon mustard, white wine, herbs like thyme, marjoram, or basil, artichokes, chanterelles, porcinis, and/or lemon.