Pork Experts

Primals - Loin

Bone-in Loin
  • The Bone-in Loin is located between the shoulder and the ham.
  • The rib end is located at the shoulder end and the loin end at the ham end.
  • The loin is the most versatile fresh pork cut and accounts for approx. 20% of the total carcass.
  • The loin contains 4 boneless prime cuts; sirloin, tenderloin, boneless loin, and chefs prime, and 1 bone-in prime cut; the baby back rib.
  • The bones found in the loin are the sirloin bone, chine bone, and blade bone.
  • Common weight range: 16-20 lbs.
  • Fat coverage should be 1/8” +/-1/8”, for the entire length of the loin.
  • IMPS. Reference #410.

C.C. Bone-in Loin
  • The C.C. Loin is produced by removing the rib end at the 5th rib, and the loin end at the hip bone.
  • Partial tenderloin can remain intact or be removed.
  • IMPS Reference #412.
Rib End
  • The Rib End can vary in length from 3-5 bones.
  • Blade bone and false lean remain intact.
Loin End
  • The Loin end is removed from the loin at the saddle, or indentation above the hip bone.
B.B./Back Rib
  • The Back Rib is located between the the Spare Rib and Chine, or back bone.
  • The Back Rib starts at the rib end of the loin and runs approx. 75% of the length of the chine bone to where the tenderloin begins at the loin end.
  • The Back Rib should have enough lean coverage to eliminate “shiners”, or bare bones.
  • The B.B. is a more tender cut than the spare rib and should be rectangle in shape.
  • Common weight range: 1.25-2.0 lbs.
  • IMPS Reference #422.
Blade Bone
  • A portion of the Blade bone will remain in the loin after the shoulder-loin break.
  • When cut correctly, the Blade bone will resemble a “slight T”.
Chine/Back Bone with Riblet
  • The Chine bone runs the length of the loin and is connected to the back rib.
  • The Chine bone contains the spinal canal, feather bones, hip bone and riblet.
Boneless Loin-Strap off
  • The Boneless Loin is produced by removing all bones, cartilage, tenderloin, and sirloin from the bone-in loin.
  • False lean on shoulder end is also removed.
  • Common weight range: 8-10 lbs.
  • Fat coverage should be 1/8” +/-1/8”.
  • IMPS Reference #414, (Strap off).
Boneless Loin-Strap on
  • The Boneless loin is produced by removing all bones, cartilage, tenderloin, and sirloin from the bone-in loin.
  • False lean on shoulder end is also removed.
  • The Strap-on Loin includes the lean portion of the belly strap which runs the length of the loin.
  • Common weight range: 8-10 lbs.
  • Fat coverage should be 1/8” +/-1/8”.
Sirloin
  • The Sirloin is the boneless muscle located at the loin end above the hip bone.
  • The Sirloin is trimmed of all surface fat.
Tenderloin
  • The Tenderloin is located atop the chine bone and along the riblet on the bone-in loin.
  • The Tenderloin can contain the head and side muscle.
  • Common weight range: .75-1.0 lbs.
  • The Tenderloin is trimmed to the blue, practically free of any surface fat.
  • IMPS Reference #415A (head on, side muscle off).
Chefs Prime
  • The Chefs Prime is located at the rib end of the loin.
  • The Chefs Prime is also identified as the dark muscle, or Spinalis muscle.
  • Common weight range: 1.5-2.5 lbs.
  • Fat coverage from blue membrane to 1/8”.

HQM #
Description
1003
1006
1009
1010
1014
1018
1019
1023
1028
1030
1031
1037
1029
1039
1044
1081
1082
1083
1085
1086
1097
1102
1103
1104
1093
1116
1128
1146
1158
1167
1170
1171
1175
1157
1178
1183
1184
 ITALIAN BNLS CHOP, THICK
ST BNLS LOIN, STRAP ON
S.T. BNLS LOIN FILET
OVEN ROASTED LOIN FILET
PORK LOIN, CC VAC
OVEN ROASTED CHOP, THICK
SOUTHWEST STYLE SIR RST
GARLIC & ONION SIRLOINS
MUSHROOM FLVRD LOIN FILET
HONEY MUSTARD TENDERLOIN
HONEY SESAME TENDERLOIN
PORK LOINS, CRYOVAC
PORK LOIN, 10 RIB RACK
B.B. RIBS VAC, RESERVE
S.T. BNLS CHEF PRIME
ST TENDERLOIN, HEAD-ON
TENDERLOIN, RESERVE
BNLS LOIN, RESERVE
SIMPLY TENDER BNLS LOIN
S.T. PORK LOIN CC
PEPPERCORN CHOP, THICK
PORK LOINS
PORK LOINS, CENTER CUT
PORK LOIN ENDS
PORK LOIN, CC 10 RIB 1 PC
RIB ENDS
PORK LOIN, CC TEND REM
BNLS LOIN, STRAP ON
BNLS LOIN, STRAP ON
BNLS LOIN, BRT
BNLS LOIN, 1/2 CC VAC
TENDERLOINS, VAC
BNLS LOIN, CENTER CUT VAC
LOIN RIBS, B.B. 20 PC
BNLS SIRLOINS, PKG
PEPPERCORN TENDERLOIN
PEPPERCORN PORK SIRLOINS
HQM #
Description
1182
1187
1192
1193
1194
1188
1198
1223
1225
1211
1218
1236
1249
1251
1235
1271
1277
1301
1405
1407
1408
1640
1673
1675
1676
1677
1678
1679
1683
1684
1685
4107
4109
4114
4115
9834
 BNLS SIRLOINS, 3PC
BNLS LOIN, STRAP OFF
TERIYAKI TENDERLOIN
BNLS LOIN WHOLE, VAC
TERIYAKI PORK SIRLOINS
7 RIB FRENCHED RACK
SIMPLY TENDER TENDERLOIN
CHEF PLEAS BNLS PORK LOIN
CHEF PLEASER PORK ROAST
B.B. RIBS, 1.25-1.5# FRZ 22 PC
B.B. RIBS, 1.75DN, FRZ 20 PC
B.B. RIBS, 1.5DN 10# FRZ
PORK LOIN ENDS, FRZ
RIB ENDS, FRZ
PORK RIBLETS, 30# FRZ
TENDERLOINS, VAC FRZ
B.B. RIBS, 2.0 & DN FRESH 18PC
B.B. RIB TIPS 30# FRZ
PORK LOINS, REG COMBO
RIB ENDS, COMBO
B.B. RIBS, 2.00 & DN FRESH
CHEF’S PRIME, VAC 2PC
PORK CHOPS, END CUT FRZ
PORK CHOPS, CC 4 OZ.
PORK CHOPS, CC 5 OZ.
PORK CHOPS, CC 6 OZ.
PORK CHOPS, CC 8 OZ.
PORK CHOPS, CC 10 OZ.
C.P. BNLS CHOP, 3 OZ
C.P. BNLS CHOP, 4 OZ
C.P. BNLS CHOP, 5 OZ
S.T. BONE-IN WHOLE LOINS
S.T. BNLS SIRLOINS
TP ITALIAN LOIN FILET
TP ITALIAN TENDERLOIN
TRADITIONAL TENDERLOIN