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Swine Discovery - Retail Cuts - Loin Chop
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Acknowledgements
Cut taken form the
Loin
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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