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Milk-fed French Veal 6-bone Racks

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2 veal racks (approximately 12 lbs.)

Cut from the loin with ribs attached, this 6-bone rack is the veal equivalent of a beef rib roast. Cooked whole, it makes a spectacular main course for a celebratory meal. For less formal occasions—and a quicker cooking time—the racks can be cut into individual chops.

About Sobeval Premium French Veal
For more than 40 years Sobeval has worked with small farmers and some 500 small, independent breeders throughout France. The company is headquartered in Southwest France, a region bound by the Pyrenees, the Atlantic and the Mediterranean and best known for producing foie gras, truffles and Bordeaux wines.

Sobeval Premium French Veal is fabricated by French butchers to the exacting standards of French chefs. Cross-bred for flavor and consistency, and milk-fed for a whiter color, this is the tenderest veal you can buy. A product designed for the world’s best restaurants can now be on your dinner table too.


2 vacuum sealed 6-bone veal racks (approximately 12 lbs.)


  • Born, raised & processed in France
  • Cross-bred for consistency and flavor
  • Higher percentage of milk for whiter meat
  • No GMOs, antibiotic growth hormones or sub-therapeutic antibiotics
  • Processed at 6 months for maximum tenderness
  • Graded on color, carcass weight, musculature, fat level & pH
  • Expert French butchering
  • Blast frozen to lock in the optimal aging
  • Halal



Store frozen veal racks in your freezer until you're ready to use them, then thaw only as much as you plan on cooking.

Thawing Tips

Roast these veal racks whole as you would a beef standing rib roast, with the ribs stacked vertically. Pan sear the rack, then finish it in a 400°F oven to within 5 or 10 degrees of your desired internal temperature. Allow the meat to rest at least 20 minutes before serving.

These veal racks also may be cut into individual chops and pan seared or grilled. Lemon, capers, mushrooms, rosemary, and basil are some of the flavors customarily paired with veal.

Browse more:

Veal Rib Chops with Butternut Squash & Pepita Brittle

More Veal Recipes

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