Pork Loin BI/RO
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.
Pork Loin DB/DR/DF
Pork loin, boneless, rindless, and defatted to a maximum of 10 to 12mm fat layer evenly trimmed over the eye muscle.
No damage to eye muscle, connective tissue intact. Width 180 to 200mm wide.
Approx weight 4 to 5Kg, belly strip or chain between 20 and 30mm wide.
Pork Loin Rib
Pork loin rib, cut from the loin BI/RO. Rib bones are more curved with more meat to bone ratio than the belly rib.
Ideal to manufacture cook marinated loin ribs. Perfect for the high-end restaurant.
Pork Fillet or Tenderloin
Pork fillet or tenderloin is removed from the loin BI/RO. Stripped from all the kidney or inner fat with the head intact.
Ideal to manufacture smoked tenderloin and snitzel. Perfect for the health-conscious and certified by the heart foundation.