Cut taken from the LoinLoin Blade Chop
Swine - Retail Cut - Loin Blade Chop
  • Chop taken from the blade end of the Loin and cut less than 2 inches thick (usually about 3/4 inch thick).
  • Contains parts of the blade bone, rib bone, and vertebrae.
  • Contains the loin muscle and several smaller muscles.
  • Has some fat and connective tissue separating the muscles, and some fat on the outside.

*Cookery Method = Dry or Moist


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