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Swine Discovery - Retail Cuts - Loin Blade Chop
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Cut taken from the
Loin
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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