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Loin, Sirloin and Tenderloin
Description
The regular pork loin is whole, with bone but without 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 long and ends approximately 1.5 cm from the tenderloin. The defatting of the loin is done according to the product code chosen.
Loin - 11 Slicing Techniques:
Others videos
Other products
Pork sirloin, bone-in
Pork sirloin, untrimmed
Pork sirloin, trimmed to the red
Pork tenderloin, head on, side muscle on
Pork tenderloin, head on
Pork tenderloin
Pork loin, bone-in, with tenderloin
Pork loin, boneless, long cut
Pork loin, boneless, short-cut
Pork loin, boneless, FLCR(False lean completely removed)
Pork loin, boneless, main muscle
International
Japan
China
Korea