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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.
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
