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Dec 20, 2009, 3:57am

BBQ Butcher :: General :: Ask Your Questions Here :: Veal rack nomenclature

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Topic: Veal rack nomenclature (Read 16 times)

cowguy
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Veal rack nomenclature
« Thread Started on Nov 6, 2009, 10:06am »

I saw some racks of veal, described as 4x4, or 2x2, or 3x3.
That are they referring to?
Thank you for any.

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BBQ Butcher
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Re: Veal rack nomenclature
« Reply #1 on Nov 6, 2009, 11:25am »

Nov 6, 2009, 10:06am, cowguy wrote:

I saw some racks of veal, described as 4x4, or 2x2, or 3x3.
That are they referring to?
Thank you for any.

They are referring to the whole veal rib and depending on the packer, it usually means the length of the rib bone. For instance, on a 4x4, the end of the rib bone is 4" from the meat. If it's Frenched or Chop Ready, how much of the chine bone, feather bones have been trimmed and all other sorts of pre-trimming terms are also involved in the nomenclature.....

VEAL LOIN BONELESS 0X0
VEAL RACK 6 BONE CHOP READY
VEAL RACK 7 BONE CHOP READY
VEAL RIB CHOP FRENCHED ANY SIZE
VEAL RIB CHOP FRENCHED 7TH BONE ONLY, etc, etc

Sorry I can't be more specific, as I was not involved in the packer end of the industry.

In beef, Bnls Loins, it would mean the length of the tail left on the Loin and a 0x0 means it is trimmed real well w/no tail. Lamb racks are the same as beef.

« Last Edit: Nov 6, 2009, 11:30am by BBQ Butcher »

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