Pork Meat Identification
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Sirloin Chops
Meat Cut: Loin
Common Names: Sirloin Steaks
Cooking Method: Dry
Description:
The pork loin sirloin chop contains portions of the hipbone and backbone.
The pork loin sirloin chop contains portions of the hipbone and backbone.
Center Loin Roast
Meat Cut: Loin
Common Names: Center Cut, Pork Roast, Loin Roast Center Cut
Cooking Method: Dry
Description:
Most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.
Most desirable loin from the pork carcass which contains the characteristic T-bone with eye muscle and tenderloin.
Loin Chop
Meat Cut: Loin
Common Names: Loin End Chop, Center Loin Chop
Cooking Method: Dry
Description:
This cut has the same muscle and bone structure as the beef loin t-bone steak.
This cut has the same muscle and bone structure as the beef loin t-bone steak.
Blade Roast
Meat Cut: Loin
Common Names: Pork 7-Rib Roast, Pork 5-Rib Roast, Rib and Roast, Pork Loin Rib End
Cooking Method: Dry/Moist
Description:
This roast contains part of the blade bone, rib bones, and the backbone. The muscles are separated by seam fat.
This roast contains part of the blade bone, rib bones, and the backbone. The muscles are separated by seam fat.
Blade Chop
Meat Cut: Loin
Common Names: Pork Chop End Cuts, Blade Steaks
Cooking Method: Dry/Moist
Description:
This cut comes from the blade end of the loin. It contains several muscles and the blade bone as the roast.
This cut comes from the blade end of the loin. It contains several muscles and the blade bone as the roast.