A chop of meat is a cut of meat cut perpendicularly to the spine, and usually containing a rib or part of a vertebra and served as an individual portion.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.

The mother of a 14-year-old girl wept in court as a kebab (variety of grilled/broiled meat dishes in Middle Eastern and South Asian cuisine) shop owner was heard on tape allegedly telling how he had chopped up her daughter and placed her body, “bones and all”, in a mincing machine.

Broiled meat is cooked very close to the heating element. Because it uses such high, direct heat, broiled food gains a pleasantly brown exterior, and it usually takes just a few minutes to prepare. Broiling is generally used for tender steaks and chops that can be cooked quickly. Sliced ham, bacon, fish and baby beef liver also broil well.