Veal Rib Chops, French Cut

The crown of the veal case. French-cut veal rib chops are frenched by our butchers to expose the rib bone to its full length — a presentation that is as elegant as anything in the butcher shop. The eye of the rib chop is extraordinarily tender and mild, with a delicate sweetness unique to milk-fed veal. This is the cut that has anchored the menus of New York's great Italian-American restaurants for generations.

Custom thicknesses available on request.

Note: Final weight is determined at time of cutting in store.

Cut Details
Milk-fed veal | USDA Prime or Choice
Primal: Rib | French cut | Bone-in
Custom cuts available
Fresh never frozen

Butcher's Tip: Bring to room temperature 30 minutes before cooking. Season simply with salt and white pepper — veal's delicate flavor needs no heavy seasoning. Sear in clarified butter over medium-high heat 3–4 minutes per side, then finish in a 375°F oven to an internal temperature of 145°F. Rest 5 minutes. A simple pan sauce of lemon, capers, and butter is the classic accompaniment.