Loin – 10 ribs - 4101

Loin is prepared from a Middle (Item 4072) by the removal of the Belly (Item 4082) by a cut at a specified distance from the eye muscle and parallel to the dorsal edge.

Points requiring specification

• Skin removed.
• Tenderloin retained or removed.
• Blade (scapula) removed.
• Ventral cutting line (tail length).
• Diaphragm retained or removed.