The Porterhouse Chop is similar to a T-bone steak, with a long bone running through the middle with the Tenderloin on one side and the Striploin on the other side. So, you're enjoying two steaks in one - a tender Filet Mignon and a NY Strip! Season with olive oil, salt and pepper, sear both sides of the chop to a golden brown, then roast to your desired internal temperature. Serve as is or lightly sauce, making sure to let the veal's delicious rich flavor show through.
Veal is the tender meat of young cattle and is considered a delicacy in many cuisines. Le Quebecois grain-fed veal is not the same as "pale veal"! Its rich rose color comes from a varied, nutritious, natural (no artificial ingredients, minimally processed) diet of corn, whole grains, milk formula and fresh water. A grain diet also gives the meat subtle marbling that infuses the entire cut with flavor, while maintaining the tenderness veal is known for. Le Quebecois is the first veal program to combine USDA approved All Natural status, humane animal husbandry, full traceability and sustainable farming practices.
Ten 10-16 oz Chops, ~9 lbs total. Origin: Quebec, Canada