Cut taken from the LoinLoin Double Chops
Sheep - Retail Cut - Loin Double Chop
  • Chops which are a cross-section of an unsplit loin (usually 1 to 1 1/2 inches thick).
  • Contains vertebrae ("T" shaped bone).
  • The largest muscle on each side is the top loin, and the smaller muscle on each side is the tenderloin.
  • Has some fat and connective tissue separating the muscles, and some fat on the outside edge.

*Cookery Method = Dry


END - Sheep Retail Meat Cuts - Taken from the Loin

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