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The Taste of Now: Bone-in Loin

One of the most affordable and underutilized cuts, the bone-in loin brings incredible flavor to the menu – from country-fried ribeye chops to big, bad bone-in rib roasts. And new nomenclature aligns pork chops with well-known steakhouse cuts to help chefs showcase pork as premium, driving even more value from this valuable cut.

Watch UNCUT Making the Cut to see Chef Ashley Christensen prepare bone-in loin multiple ways and keep scrolling for recipes and butchering demos.

UNCUT Making the Cut

Featured Recipes

Fennel and Chili-Rubbed Rib Roast
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Tea-Brined T-Bone Pork Chop
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Country-Fried Ribeye Chop

Bone-in Loin Fabrication Video

Watch this break-down demo to learn how to butcher and name chops from a bone-in loin.

See all of the portion cuts and learn more about pork loin nomenclature in this infographic. Click here for a printable PDF of the nomenclature card.

National Pork Board Nomenclature Card_Page_1