Boneless loin is the next big thing. And it’s here, now. This cut is home to a variety of chops and more, from New York and sirloin chops to cutlets and ribeyes. Boneless loin is perfect for a range of dishes like Japanese pork curry or an herb-crusted roast. And new nomenclature lets operators showcase chops as a premium center-of-plate protein.
Watch UNCUT Making the Cut to see Chef Justin Carlisle tackle boneless loin multiple ways and keep scrolling for recipes and butchering demos.
UNCUT Making the Cut
Boneless Loin Fabrication Video
Watch this break-down demo to learn how to butcher and name chops from a boneless 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.