Cut taken from the LoinLoin Sirloin Chop
Swine - Retail Cut - Loin Sirloin Chop
  • Chop taken from the sirloin end of the Loin (nearest the Ham) that is usually less than 1 inch thick.
  • Contains part of hip bone and vertebrae ("T" bone).
  • Contains loin muscle, tenderloin muscle, and some other small muscles.
  • Has some fat and connective tissue separating the muscles, some marbling, and some fat on the outside edges.

*Cookery Method = Dry


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