Pork Meat Identification
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Tenderloin, Whole
Meat Cut: Loin
Cooking Method: Dry
Sirloin Cutlets
Meat Cut: Loin
Cooking Method: Dry
Top Loin Chop, Boneless
Meat Cut: Loin
Cooking Method: Dry
Rib Chop
Meat Cut: Loin
Cooking Method: Dry
Center Rib Roast
Meat Cut: Loin
Cooking Method: Dry
Back Ribs
Meat Cut: Loin
Cooking Method: Dry/Moist
Country Style Ribs
Meat Cut: Loin
Cooking Method: Dry/Moist
Tri-Tip Roast
Meat Cut: Loin
Cooking Method: Dry
Smoked Loin Chop
Meat Cut: Loin
Common Names: Center Cut Chops, Smoked
Cooking Method: Dry
Description:
This is made by curing and smoking a fresh pork rib chop. The lean muscle will have a similar color to cured ham.
This is made by curing and smoking a fresh pork rib chop. The lean muscle will have a similar color to cured ham.
Sirloin Roast
Meat Cut: Loin
Cooking Method: Dry
Description:
This comes from the sirloin end of the loin and contains the loin eye muscle, tenderloin, backbone, and hipbone
This comes from the sirloin end of the loin and contains the loin eye muscle, tenderloin, backbone, and hipbone