Frenched Petite Veal Racks
2 racks per vacuum sealed pack, choose 12-14oz., 12-16oz. or 16-20oz. racks (approximately 23 lbs.)
Petite veal (aka suckling veal) racks are somewhat similar in size to lamb racks. They can be cooked using the same methods: sear the whole rack then roast to your preferred doneness; or slice into quick-cooking chops.
For your convenience, these racks have been pre-Frenched (the bones have been cleaned for better presentation).
Store petite veal racks in your freezer until you're ready to use them, then thaw as many 2-rack packages as you need.
RECIPES & TIPS
Petite veal has a mild flavor that pairs well with a wide variety of sauces and sides. These racks can either be roasted whole or cut into individual veal rib chops and pan-seared or pan-roasted.
Traditional veal pairings include flavors like capers, cream, lemon, garlic, mustard and mushrooms.
Recommended Cooking Temps:
Medium Rare - 130°-140°
Medium - 140°-150°
Medium Well – 150-155°
Well Done - 160° and above