Pork loin, bone-in, rind on, eye muscle outer fat max 10 – 15mm.
Normally cut from a P and lean O grade carcass only. Width 150 to 180mm, cut the max length between Leg SQ and shoulder SQ with 15 to 16 back vertebra visible.
Fillet and all inner fat removed approx weight 5 to 7Kg, typical use is for loin chops skin on.