Swine Discovery - Retail Cuts - Loin Center Rib Roast

• Roast (more than 2 inches thick) taken from the center rib section of the Loin.
• Contains vertebrae and rib bones.
• Contains the loin muscle as the primary muscle, and some smaller muscles also visible in cut ends.
• Has come fat and a little connective tissue separating the muscles, and some fat on the outside.

*Cookery Method = Dry