World Library  
Flag as Inappropriate
Email this Article

Meat chop

Article Id: WHEBN0008421985
Reproduction Date:

Title: Meat chop  
Author: World Heritage Encyclopedia
Language: English
Subject: Steak, Steakhouse, Meat, Pork loin, Gravy
Publisher: World Heritage Encyclopedia

Meat chop

Pork chops
Lamb chops with new potatoes and green beans

A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb. A thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. The term "chop" is not usually used for beef, but a T-bone steak is essentially a loin chop, and a rib steak a rib chop.


Chops are generally cut from pork, lamb, veal, or mutton, but also from game such as venison. 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.

In United States markets, pork chops are classified as "center-cut" or "shoulder". Lamb chops are classified as shoulder, blade, rib, loin or kidney, and leg or sirloin chops. The rib chops are narrower, fattier, and tastier, 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 a knife and then cutting the spine with a hacksaw or cleaver; or by sawing perpendicularly to the spine using a band saw, which cuts across some ribs diagonally. Chops are sometimes beaten with the side of a cleaver or with a meat mallet to make them thinner and more tender.


A traditional outdoor grill (braai) of pork chops and sausages in South Africa.

Chops may be cooked in various ways, including grilling, pan-broiling, sautéeing, braising, breading and frying, and baking. Lamb chops are often cooked with dry heat, grilled or pan-broiled. Pork chops and veal chops are grilled, sautéed, or braised, or breaded and fried (milanese). In South Africa and Namibia the traditional way of cooking chops is to grill them outdoor over open fire coals, called braaiing.


In Great Britain, the idea of a chop comes from the 17th century, when London chophouses started cooking individual portions of meat.[1]

See also


  1. ^ Alan Davidson, Oxford Companion to Food, s.v.
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from Project Gutenberg are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.