A “milk-fed” veal chop is possibly my favorite cut of meat, ever. I like it better than a superb aged steak, kobe beef or just about any other hunk of meat, pork included. It is tender and juicy, mildly flavored and with a texture that is unlike any other meat. Originally a European phenomenon, with the Dutch feeding their young calves the equivalent of milk/milk powder until they reached a particular size then slaughtering them for their delicious and pale meat, American farmers now raise millions of cows for veal each year, according this industry website. I didn’t know that most of the cows used for veal are males, with the females being saved to produce milk on diary farms. At any rate, I understand that there are some who won’t eat veal for various reasons, including animal rights related ones, but as I have said before, I am a carnivore, and I do enjoy my veal. I haven’t found a single supplier or store in Manila that carries large milk-fed veal chops like these ones, so it is an absolute treat whenever someone brings me some in their luggage…
House guests from New York arrived the other day bearing the meat equivalent of gold in their suitcases, 7 enormous veal chops cut from one whole veal roast. We headed out to the beach the next morning and for lunch, we immediately fired up a charcoal grill and simply added some good sea salt and cracked black pepper to the veal chops, and grilled them for a few minutes on each side. They were done in less than 8-10 minutes for a medium-rare doneness. The pale meat had a beautifully light crust of caramelized bits and darker grill marks. A little sprinkling of some more sea salt and they were ready to eat.
At about 1.5 inches thick and incredibly plump, these were a real treat… something I only manage to enjoy once a year or so. I finished an entire chop by myself. Had a little salad on the side, but really, this was simply about the meat. :)