Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686

Swine Discovery - Retail Cuts - Loin Rib Chop

Swine Discovery - Retail Cuts - Loin Rib Chop

Swine Discovery - Retail Cuts - Loin Rib Chop


Cut taken from the Loin Loin Rib Chop
Swine - Retail Cut - Loin Rib Chop
  • Chop taken from the rib cage and cut the thickness of one rib bone (usually about 3/4 inch thick).
  • Contains vertebrae and rib bone.
  • Loin muscle is the primary muscle, and several smaler muscles may also be present.
  • Has some fat and a little connective tissue separating the muscles, and some fat on the outside.

*Cookery Method = Dry

Contact Information

Dr. Tony Pescatore, Ph.D.
Interim Department Chair

900 W.P. Garrigus Building Lexington, KY 40546-0215

+1 (859) 257-2686