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