 | - 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 |
