Look for pale whitish-pink meat if you want milk fed veal which is more tender. Redder meat means the calf is older with less tender meat. Note that tenderness is NOT an issue with sous vide so either is fine). Avoid sinewy looking meat, yellowish outside fat and greyish-white bones. For bone-in chops, I prefer rib chops, but loin chops are good too. Frenched veal chops are the exact same meat as regular veal chops. The bones are just trimmed for a nice presentation.