Cut taken from the LoinSmoked Loin Rib Chop
Swine - Retail Cut - Loin Rib Chop
  • Cured and smoked 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 some other smaller 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


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