Veal is the tender and delectable meat of calves. Veal Chops include Veal Kidney Chops that are cut from the Veal Loin and part of the Kidney. Veal Loin Chops are Veal Chops that are comparable to a Porterhouse or T-bone steak. Veal Loin Chops are cut from a Veal Loin Roast and are known for their tenderness. Veal Chops are also referred to as Veal Steaks. Veal Chops are low in fat and therefore can overcook quickly.

Not all Veal Chops are graded by the USDA, but for those that are, the grades are: Prime, Choice, Good, Standard, and Utility. Prime is the highest USDA grade available for Veal Chops. If your Veal Chops are labeled “Natural” this means that no artificial colors, flavors, or additives.

Veal Chops and Safe Storage and Handling

As with all meat, observe the “best if used by dates” found on your Veal Chops packaging. Take precaution when handling Veal Chops from the grocery store or your local butcher by placing your meat into a plastic bag, to avoid leaking any liquids from the meat onto your other groceries. A fruit and vegetable bag should suffice. Immediately refrigerate or freeze your Veal Chops depending on how soon you plan to use them. Veal Chops can be safely refrigerated between 3-5 days and may be frozen between 4-6 months without sacrificing quality.

For best browning methods of your Veal Chops, forego rinsing your meat, it won’t brown well if wet. To safely defrost Veal Chops, there are three methods you may use; the cold water method, in the microwave, and in the refrigerator. To defrost Veal Chops in cold water, place the Veal Chops and their packaging into a bowl of Cold Water and leave until thawed. Continually change the cold water until thawed.

Never thaw Veal Chops on the counter top. To thaw in the refrigerator allow 2-3 hours for 3-4 lbs. Always cook Veal Chops immediately after defrosting. You can marinade Veal Chops for up to 3-5 days in the refrigerator. The standard method of cooking Veal Chops is to broil or grill them.

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