• Chop taken from the sirloin half of the Loin and usually cut less than 1 inch thick.  (similar to Pork Loin Chop, except tenderloin muscle and part of chine has been removed).
• Contains vertebrae on top and one side.
• Contains the large loin muscle as the primary muscle (some smaller muscles also present).
• Has some fat and connective tissue separating the muscles, some marbling, and some fat on the outside edges.

*Cookery Method = Dry