Swine Discovery - Retail Cuts - 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