 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, a rib steak and a rib cutlet.Chops are generally cut from pork, lamb, veal, or mutton, but also from game such as venison.