Veal rack (French: carré de veau) is the rib section of the calf, generally sold as a bone-in rack or cut into individual rib chops. It is a tender, premium cut with a fine texture and a mild flavour. The rack may be Frenched, with meat and connective tissue trimmed from the rib bones for a clean presentation.
North American suppliers may use “veal rack,” “veal rib roast” or “veal rib chops.” British terminology may refer to the best end of veal, while French butchery uses carré de veau for the rib section and côtes de veau for chops. The number of ribs, chine-bone removal and fat cover should be specified when ordering.
A rack can be roasted whole, tied for a neat shape or cut into individual chops. It may be pan-seared and finished in the oven, roasted with herbs or prepared as a crown roast when two racks are assembled. Because veal is relatively lean, avoid overcooking and rest the meat before carving.
Example: roast a Frenched veal rack with herbs and a light jus, or pan-roast individual veal rib chops and finish with a butter-based sauce.
The rack is the rib section at the front of the loin. The loin extends farther back toward the leg and contains different muscles. A veal rack should not be confused with a boneless veal loin roast or a veal tenderloin.
Chef’s tip: confirm rib count, chine-bone status, Frenching, fat-cover trim and weight range. These details affect yield, presentation and cooking time.
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