Loin of Pork – boneless, rindless.
Prepared from the single loin eye muscle without the darker spinalis muscle and chain. All fat and gristle removed.
Loin of pork – boneless, rindless.
Follow the natural seams to remove the eye muscle and back fat from the remaining loin muscles.
Remove the loin chain and spinalis muscle by following the natural seams.
Trim eye muscle of all remaining fat and gristle (99%VL) and cut into 20 mm steaks.
Loin Medallions/Escallops – 99%VL.