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