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Milk-fed French Veal Porterhouse Chops

10 porterhouse chops (approximately 10 lbs.)

Like porterhouse beef steaks, porterhouse veal chops are basically a two-in-one deal. You get tenderloin on one side of the t-shaped bone, and striploin on the other. For many meat lovers, it’s a best-of-both-worlds situation.

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.


10 individually vacuum-sealed porterhouse chops, approximately 16oz. each (about 10 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 porterhouse chops in your freezer until you're ready to use them, then thaw only as much as you plan on cooking.

Thawing Tips

To fully appreciate the exquisitely delicate flavor of this milk-fed veal, season the chops lightly with salt and pepper. Pan sear both sides in oil over high heat to achieve a golden-brown exterior. Transfer the skillet to a pre-heated oven and roast at 375°F to your desired internal temperature.

This veal porterhouse is delicious without further embellishment, but you can, if you wish, make a quick pan in the same skillet while the chops are resting. Sauté a few ounces of sliced mushrooms with some minced shallot. Deglaze the pan with a few ounces of brandy. Reduce the alcohol, then stir in a cup of heavy cream and a tablespoon of butter. Cook until the sauce thickens slightly. Ladle the sauce over the porterhouse chops and serve.

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

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