Rack Cuts
Loin Cuts
Leg Cuts
Breast Cuts
Chuck Cuts
Veal Rack
Many chefs look to lamb or pork for a crown roast, but veal rack offers an exciting alternative. Chefs who want to showcase wood or brick-oven roasting should try veal rack for outstanding taste and presentation.
|
Cooking Methods
|
|
|
Roast
|
Broil
|
Grill
|
Sauté
|
Stir-fry
|
Braise
|
Stew
|
|
Hotel Rack
|
X
|
|
|
|
|
|
|
|
Hotel Rack, Chop-ready
|
X
|
0
|
0
|
0
|
|
|
|
|
Rib Chops
|
X
|
X
|
X
|
X
|
|
|
|
|
Ribeye
|
X
|
0
|
0
|
0
|
|
|
|
|
X Highly recommended
|
0 Alternate
|
NAMP Definition:
This item is prepared from the Foresaddle by a straight cut between the 4th and 5th ribs and includes ribs 5 through 11. The plate portion of the breast is separated by a straight cut across the ribs that is no more than 4.0 inches (10.0 cm) from the outer tip of the ribeye muscle (longissimus dorsi). The ribeye muscle shall be approximately equal to or larger than the complexus muscle on the cut surface of the chuck end. Purchaser may request this item be split.
Rib Chops - IMPS/NAMP 1306
Whether roasted, grilled, or broiled, rib chops round out a menu. Exposing the rib bone, French style, or shortening it can make dramatic differences in presentation. To enhance flavor, apply a glaze of balsamic vinegar to chops and grill.
Ribeye - IMPS/NAMP 307
Les Nomades in Chicago serves a boneless ribeye. The ribeye is stuffed with roasted onions, then is roasted and served in a red wine wild mushroom sauce with braised pieces from the shank for contrasting flavors.
|
Nutrition Facts
|
|
Veal rib, roasted
|
|
|
Units
|
3oz=85g
|
|
Proximates
|
|
|
|
Water
|
g
|
54.9
|
|
Energy
|
kcal
|
150.5
|
|
Protein
|
g
|
21.9
|
|
Total lipids (fat)
|
g
|
6.3
|
|
Minerals
|
|
|
|
Calcium, Ca
|
mg
|
10.2
|
|
Iron, Fe
|
mg
|
0.8
|
|
Potassium, K
|
mg
|
264.4
|
|
Sodium, Na
|
mg
|
82.5
|
|
Zinc, Zn
|
mg
|
3.8
|
|
Vitamins
|
|
|
|
Thiamin
|
mg
|
0.1
|
|
Riboflavin
|
mg
|
0.2
|
|
Niacin
|
mg
|
6.4
|
|
Vitamin B-6
|
mg
|
0.2
|
|
Folate
|
mcg
|
11.9
|
|
Vitamin B-12
|
mcg
|
1.3
|
|
Lipids (fat)
|
|
|
|
Fatty acids, saturated
|
g
|
1.8
|
|
Fatty acids, monounsaturated
|
g
|
2.3
|
|
Fatty acids, polyunsaturated
|
g
|
0.6
|
|
Cholesterol
|
mg
|
97.8
|
|
|
|
Values rounded to the nearest tenth
|