chop

Chops ( French côtelette “ribs”, from French côte or Latin costa “side”, “rib”), ribs or squares are slices of ribs (also known as square, back , carbonade or chops ) with bones. The rib piece is on both sides of the spine behind the neck . Chops are offered from pork , veal and lamb , less often from beef .

Chops are usually fried or grilled , but they can also be breaded , e.g. B. Costoletta alla Milanese .

Types of meat from chops

Pork neck chop

Pork chop

Pork loin or lobster
chops

pig

In pigs, the chops extend from the front to the rear leg. The front chops are due to neck approach neck chop called in Switzerland as a neck (chops), the middle because of the long-fitting rib bones stalk or rib chop and the rear, also parts of the fillets contain Lummer- , loin or tenderloin cutlets , also kidney piece in Switzerland . Loin chops are particularly poor in bone and lean.

calf

With veal, chops are only obtained from the front piece of rib (similar to the stick chop in pork). The back piece of rib is traded boneless as the saddle of veal .

Beef

In the case of beef, the front piece of chop is called prime rib , to be equated with pork neck or pork neck, and is used as boiled meat, roast meat, goulash or boned as steak . The rear beef chop, which corresponds to the pork chop, is sold as a beef chop with ribs, as a beef chop without ribs and with the fillet as a T-bone steak and boned as roast beef or rump steak .

lamb

With lamb, like with veal, chops are cut from the front and middle pieces of rib.

fish

For larger food fish such as cod , slices that are several centimeters thick cut perpendicular to the spine are also known as chops .

Carbonade

An outdated term for a fried chop is carbonade . However, this term is often used for a different cut shape of the back piece, in which twice the amount of meat is connected to a rib bone.