Cut taken from the LoinLoin Blade Roast
Swine - Retail Cut - 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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