Swine Discovery - Retail Cuts - Loin Blade Roast

• Roast (more than 2 inches thick) taken from the part of the rib cage nearest the shoulder.
• Contains blade bone, rib bones, and vertebrae.
• Contains the loin muscle which is surrounded by several smaller muscles.
• Has some fat and connective tissue separating the muscles, and some fat on the outside.

*Cookery Method = Dry or Moist