Cut taken form the LoinLoin Chop
Swine - Retail Cut - Loin Chop
  • Chop taken fromt he sirloin have of the Loin and usually cut less than 1 inch thick.
  • Contains vertebrae ("T" bone).
  • Contains the large loin muscle and the smaller tenderloin muscle (separated by the "T" bone).
  • Has some fat and connective tissue separating the muscles, and some fat on the outside edges.

*Cookery Method = Dry


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