Cut taken from the LoinLoin 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



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