The finest veal available. The porterhouse chop is similar to the t-bone: a long bone running through the middle with the tenderloin on one side and the strip loin on the other. The tenderloin is the most tender cut and the strip loin has a great texture and mouthfeel. Cut 1 1/2" - 2" thick.

• (6) - 16/20oz hand trimmed veal porterhouse. Individually cryovac sealed and quick frozen.
• All prices are subject to change depending on market and availability. Product weights vary and are estimated for shipping purposes.

• Season with olive oil, kosher salt and coarse pepper. Use high heat and hot oil to pan sear the strip side of the chop first (i.e. stand the chop on its side and give the strip side a head start because the tenderloin side needs less cooking time). Then, sear both sides of the chop to a golden brown. Finally, finish in the oven at 350-375 degrees to desired internal temperature. Let the meat rest and lightly sauce to allow the veal's natural flavor to show through. High heat grilling and broiling are other options, but not as recommended.