Swine Discovery - Retail Cuts - 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