 | This article includes a list ofgeneral references, butit lacks sufficient correspondinginline citations. Please help toimprove this article byintroducing more precise citations.(February 2013) (Learn how and when to remove this message) |
Ameat chop is a cut ofmeat cut perpendicular to thespine, and usually containing arib orriblet part of avertebra and served as an individual portion. The most common kinds of meat chops arepork andlamb. A thin boneless chop, or one with only the ribbone, may be called acutlet, though the difference is not always clear. The term "chop" is not usually used forbeef, but aT-bone steak is essentially aloin chop, arib steak and a rib cutlet.
 | This sectiondoes notcite anysources. Please helpimprove this section byadding citations to reliable sources. Unsourced material may be challenged andremoved. Find sources: "Meat chop" – news ·newspapers ·books ·scholar ·JSTOR(February 2025) (Learn how and when to remove this message) |
Chops are generally cut frompork,lamb,veal, ormutton, but also fromgame, such asvenison. They are cut perpendicular to the spine, and usually include a rib and a section of spine. They are typically cut from 10–50 mm thick.
InUnited States markets, pork chops are classified as "center-cut" or "shoulder". Lamb chops are classified asshoulder, blade, rib,loin orkidney, andleg orsirloin chops. The rib chops are narrower andfattier, while the loin chops are broader and leaner. Lamb chops are sometimes cut with an attached piece of kidney.
Chops may either be cut by separating the ribs using aknife and then cutting the spine with ahacksaw orcleaver, or bysawing perpendicularly to the spine using aband saw, which cuts across some ribs diagonally. Chops are sometimes beaten with the side of a cleaver or with ameat mallet to make them thinner and more tender.
Chops may be cooked in various ways, includinggrilling, pan-broiling,sautéeing,braising,breading andfrying, andbaking. Lamb chops are often cooked with dry heat, grilled or pan-broiled.Pork chops andveal chops are grilled,sautéed, orbraised, orbreaded andfried (milanese).InSouth Africa andNamibia the traditional way of cooking chops is to grill them outdoor over open fire coals, calledbraaiing.
InGreat Britain, the idea of a chop comes from the 17th century, whenLondonchophouses started cooking individual portions of meat.[1]
| Poultry |   | ||||
|---|---|---|---|---|---|
| Livestock | |||||
| Game | |||||
| Fish | |||||
| Shellfish and otherseafood | |||||
| Insects | |||||
| Cuts and preparation | |||||
| List articles |
| ||||
| Ethics and psychology | |||||
| Alternatives | |||||
| Meat science | |||||
| Meat industry | |||||
| Related subjects | |||||
