64 © 2017 2019 WHOLE TENDERLOINS, 189A Approx. 2.5-3.5lb Similar to beef tenderloins, this is one of the most tender veal cuts that is milder in flavor, making it well-suited for sauces. Veal tenderloins are even more tender than beef tenderloins. BUTCHER INFORMATION: Defatted. 189A, side muscle & silverskin on. COOKING/PLATING TIPS: Slice into medallions, sear and pan-roast. The tenderloin can also be served with a sauce. MENU TYPE: Medium to High Price Point. Ideal for traditional Italian, contemporary American, European and steakhouse menus. TOP ROUNDS, CAP OFF Grain-Fed: Approx. 6.5-7.5lb | Milk-Fed: Approx. 4.5-5.5lb An excellent roasting cut, the top round (also called the inside round) is the most desirable cut in the veal leg and is commonly sliced into cutlets for traditional preparations such as veal saltim- bocca and Wiener schnitzel. BUTCHER INFORMATION: Cut from the Round primal. Cap off. COOKING/PLATING TIPS: Veal top rounds can be roasted whole, but are most often sliced into veal scallops or cutlets to create traditional dishes such as veal piccata, veal parmigiana, and veal scallopini. MENU TYPE: Medium to High Price Point. Suitable for a range of menus and cuisines, veal top rounds are often found on fine dining, Italian and German menus. PORTERHOUSE CHOPS Grain-Fed & Milk-Fed: Approx. 12, 14, 16oz Like a beef porterhouse, this impressive bone-in veal chop is two steaks in one, comprising a por- tion of the striploin (strip steak) and the tenderloin. Veal porterhouse chops are slightly smaller and more tender than beef porterhouse steaks. BUTCHER INFORMATION: Cut from the Short Loin primal. Contains large portions of the striploin and tenderloin separated by a T-shaped bone. Average thickness 1¼ to 1½”. COOKING/PLATING TIPS: Veal porterhouse chops can be prepared as beef porterhouse steaks, however pan-roasting is most recommended. Sear on both sides and finish in the oven until the desired internal temperature is reached. Season these chops with salt & pepper to let the flavor of the veal shine. MENU TYPE: High Price Point. Veal porterhouse chops are excellent on steakhouse and fine dining menus.