• 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