Florentine Steak (45+ Days Dry Aged) | USDA Prime Colita de Cuadril Veal chops are a thick

Veal chops are a thick and meaty bone-in cut that are great for broiling

What is the best way to cook them

It is the preferred format for competition BBQ and serious home cooks

Maple Leaf Farms is certified by the Global Food Safety Initiative (GFSI) and adheres to the Trident Stewardship Program for animal care and sustainability

We recommend searing it over high heat for a short time

Florentine Steak (45+ Days Dry Aged) | USDA Prime Colita de Cuadril Veal chops are a thickCheck out this video about the amazing Florentine Steak: A Steakhouse Classic, Elevated by Time Experience a steakhouse classic at home with Meat N' Bone's Florentine Steaka thick cut, showstopping USDA Prime Porterhouse, dry aged for a minimum of 45 days (often up to 65). Sourced from select Midwest Black Angus herds and representing the top 2% of USDA Prime beef, this steak boasts pronounced marbling (BMS 4+), a bold, nutty, "funky" dry aged