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Loin, Sirloin and Tenderloin
Description
A regular pork loin is whole, including the bone and the tenderloin. Its length is determined by the cut of the shoulder and the leg. Its width starts at the shoulder with a first rib approximately 4 cm in length and ends at approximately 1.5 cm from the tenderloin. The surface glands of the tenderloin are trimmed. Defatting of the loin is undertaken according to the chosen product code.
Loin - 11 Slicing Techniques:
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Other products
Pork loin, boneless, long cut
Pork loin, boneless, short-cut
Pork loin, boneless, FLCR(False lean completely removed)
Pork loin, boneless, main muscle
Pork loin, boneless, main muscle,chain meat off
Pork loin, bone-in, tenderloin out
Pork sirloin, bone-in
Pork sirloin, untrimmed
Pork sirloin, trimmed to the red
Pork tenderloin, head on, side muscle on
Pork tenderloin, head on
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