Swine Discovery - Retail Cuts - 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