Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Swine Discovery - Retail Cuts - Loin Center Rib Roast

Swine Discovery - Retail Cuts - Loin Center Rib Roast

Swine Discovery - Retail Cuts - Loin Center Rib Roast


Cut taken from the Loin Loin Center Rib Roast
Swine - Retail Cut - 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

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686