Rack
The Veal Rack is seven ribs and can be processed into the following cuts:
1. Short or back ribs
2. Blade steak or roast
3. Bone-in chops
4. Boneless chops
5. Boneless cutlets
6. Rolled rib roast
7. Crown roast of veal1. Short or back ribs
Remove the short ribs from the rack three inches below the eye. To sell as back ribs, cut a very thin slice from the outside of the entire slab to expose the lean meat. Slice between the ribs to sell as riblets.
Rib Roast – Rib Eye Roast – Boneless Rib Roast
Rib Chops – Rib Eye – Short Ribs
positions in photo below
2. Blade steak or roast
After removing the short ribs, remove the chine bone. Starting at the blade end, cut four or five ½ inch steaks or cut in one piece and sell as a roast.
3. Bone-in chops
After cutting the blade steaks or roast, continue slicing the rack and sell as chops.
4. Boneless chops
Remove the short ribs and chine bone from the rack. Cut away the blade by inserting the knife under the blade bone and cutting upward-holding the knife
blade against the bone. Remove feather bones and backstrap. Remove rib bones in one piece. The rack is now called a “spencer strip”. Cut ½ inch thick slices
to sell as boneless chops.
5. Boneless cutlets
Boneless cutlets are made from the “spencer strip” or the eye. Slice ¼ inch thick.
6. Rolled rib roast
Remove the chine bone from the rack; do not remove the short ribs. Cut away the blade by inserting the knife under the blade bone and cutting upward-holding the knife against the bone. Remove feather bones, backstrap, and rib bones.Lay the boneless rib fat-side down. Insert the knife blade one inch below the surface of the large end. Cut upward and toward the center to make the rib more uniform. Roll and tie.
7. Crown roast of veal
Remove the chine bones from two racks. Remove the feather bones, backstrap, and short ribs. Tie the two racks together end to end. Denude the tip of the rib bones and fit with paper frills. Shape by hand into a
circular crown. The center of the crown is usually stuffed with ground veal.
Because of the high cost, the rolled rib roast and the crown roast should be made to order only.