- Extremely tender and bursting with flavor, the veal rack has six or seven individual chops.
- Your veal rack will likely already be “frenched”, which is when the meat from the ends of the bones is removed, leaving a clean white “handle” at the bottom. If it is not, you can ask your butcher to french the rack for you.
- They’re typically roasted whole or sliced into bone-in chops for pan searing or grilling. Simply season and follow your specific recipe instructions.
- To learn more about rib(rack) chops, click here.