6-Bone Chop-Ready Racks

"Chop-ready" means that the rack is ready to cut into six chops with no waste (after a quick frenching, if that is desired). 6-Bone Racks come in three sizes:

Rack Size Yield
5 - 5.75 lbs. Six 12-14 oz. Chops
5.75 – 6.5 lbs. Six 14-16 oz. Chops
6.5 lbs. + Six 16 oz. or heavier chops
Chop Applications

Season both sides of the chop with olive oil, kosher salt and coarse pepper. Use high heat to pan sear or grill both sides of the chop to a golden brown. Then finish in the oven at 350-375 degrees to desired internal temperature. Sauce lightly to avoid smothering the meat's natural flavor.

Whole Rack Applications

Frenched or unfrenched racks can be roasted whole. Simply rub with olive oil, kosher salt and coarse pepper, and roast to desired internal temperature. Once finished, treat like prime rib: Let rest for 8-10 minutes so the meat holds its juices. Then, carve.

Veal Cutlets

Veal cutlets can be made from nearly any solid muscle, but are typically sliced from either the Cap-Off Top Round or the Boneless Leg [(BHS) Bottom / Hip / Sirloin)]. The top round is the most tender muscle for slicing. The leg has a lower food cost, but is more labor intensive because the main muscles must first be separated. Some chefs prefer to slice their own cutlets because they can cut them to their exact specifications, but pre-sliced cutlets save on labor costs and permits easier food costing and inventory control.

Slicing / Tenderizing recommendations:

Cut 1/4" thick slices (thinness is key) against the grain to yield 1/8" thick slices after pounding. Place slices between 2 pieces of plastic wrap or parchment paper and lightly pound with the back side of a small omelet pan or the non-ridged side of a meat mallet. Using a blunt surface prevents tearing and permits the cutlet to hold its shape.

A staple on many French and Italian menus, cutlets are often dredged in seasoned flour then pan sautéed in hot oil (use canola, peanut or clarified butter, but not olive oil) to around 160 degrees internal temperature (approx 2-4 minutes per side depending on cutlet thickness). Saucing depends on your menu. Keep in mind that the seasoned flour coating is important because it renders a golden brown color, thickens the sauce and adds a nice coating texture to the cutlet.

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