63 © 2017 2019 FRENCHED RIB CHOPS Approx. 12/14oz, 14/16oz, 16/18oz Elegant and juicy, Frenched veal rib chops combine the elegant presentation of lamb chops with the delicious flavor and tenderness of veal. BUTCHER INFORMATION: Cut from the Rib primal and sliced from the rib rack. Frenched (bones cleaned of meat and membranes) for stylish presentation. COOKING/PLATING TIPS: Veal rib chops are best seared on both sides and then finished in the oven (pan-roasted) to desired internal temperature. (Medium, 140–150 degrees, is recommended.) Season simply with salt and pepper to allow the flavor of the veal to shine. MENU TYPE: Medium to High Price Point. Veal chops are excellent for fine dining and steakhouse menus. BONELESS STRIPLOINS, 0X0 Approx. 4-5lb Veal striploins can be roasted whole and carved tableside, ideal for catering and fine dining ser- vice, or sliced into tender and flavorful cutlets, chops or medallions. BUTCHER INFORMATION: Cut from the Loin primal. Trimmed of surface fat and tail meat (0x0); chefs may want to remove silverskin and any remaining surface fat or connective tissue prior to use. COOKING/PLATING TIPS: Striploins can be roasted whole, or sliced into medallions, cutlets or chops (2 inches thick or less is recommended) before cooking. Chops can be seared & pan-roasted and served with a flavorful sauce. MENU TYPE: Medium to High Price Point. Veal striploins are well-suited to catering, fine dining and steakhouse menus. BUTT TENDERLOINS Approx. 1-1.5lb Veal butt tenderloins (or butt tenders) are cut from the rear, or “butt,” of the tenderloin. Cleaned of surface fat, this cut is an economical way for chefs to work with the tenderloin musle when the center cut portion is not needed. BUTCHER INFORMATION: Cut from the Tenderloin. COOKING/PLATING TIPS: Slice butt tenders into scallopini, cutlets or medallions and pan-roast. MENU TYPE: Medium Price Point. Ideal for traditional Italian, contemporary American, European and steakhouse menus.