Cut taken from the LoinLoin Top Loin Chop
Swine - Retail Cut - Loin Top Loin Chop
  • 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


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