Meat
Rib Chop
Rib Chop from the chop of Veal is prepared as a distinct kitchen form of young bovine fine meat, used when cooks need this specific yield or texture. It highlights mild pale beef character. Match cooking method to moisture, fat, and intensity rather than forcing one technique on every piece. As a rib chop section of chop, portion for even cooking and clear labelling. Cook veal rib chop to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Escalopes, osso buco, chops, and roasts show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.4 g
- Saturated Fat 4.98 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 70.5 mg
- Sodium 62.5 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.3 g
- Water 63.4 g
- Energy 212 kcal
- Water 63.4 g
- Protein 24.3 g
- Fat 11.4 g
- Saturated Fat 4.98 g
- Monounsaturated Fat 5.27 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.44 mg
- Vitamin B5 — Pantothenic Acid 0.59 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 404 mg
- Major Minerals 403 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.44 · vitamin-b5-pantothenic-acid: 0.59 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.6 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Butchers charted rib chop of veal as cookery specialised by muscle and joint.
Retail packing standardised rib chop portions of veal for home kitchens.
Ready-to-cook rib chop packs of veal expanded for convenience cooking.