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
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.