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Main cuts

Loin family

Cuts from the pork Lomo – Espaldilla shoulder family are generated from the forward portion of the carcass and include the shoulder (Boston) butt and the shoulder picnic. The U.S. pork industry is flexible and willing to produce shoulder products that international customers need for their businesses.

Many cuts that are included in the shoulder family are used for further processing and therefore may be purchased on a chemical lean basis. Purchaser specified options for the pork shoulder family cuts include the presence, absence or partial removal (collaring) of skin. Surface fat trim may be discussed with the supplier. U.S. pork suppliers are not limited to a standard shoulder/rib separation and the shoulder break may be specified by the purchaser. Jowls are typically removed from the shoulder, and neck trim may be specified by the purchaser.

Loin

Center cut, bone-in

Center cut, bone-in

The bone-in center cut loin is what remains after the removal of the blade or rib portion and the sirloin portion of the full loin. Length of the center cut loin varies and may be specified by the purchaser.

A portion of the tenderloin may remain.

Shoulder end bone-in

Shoulder end bone-in

The bone-in shoulder end loin is the cut
that is removed from the forward end of
the full loin to produce the center cut loin and contains a portion of the blade bone and backbone.

Sirloin end bone-in

Sirloin end bone-in

The bone-in sirloin end loin is the cut
that is removed from the hind end of the
full loin to produce
the center cut loin
and contains a portion of the hip bone.

Loin full bone-less

Loin full bone-less

The full boneless loin is that portion of the carcass remaining after removal of the shoulder, leg, belly, fat back and tenderloin.

The boneless loin contains both the rib or blade portion and the sirloin portion of the carcass. All bones and associated cartilage are removed.

Tenderloin

Tenderloin

The tenderloin is produced from the full
bone-in loin.
Tenderloins may be purchased with the presence or absence of the membrane, head and side muscle.

Back ribs

Back ribs

The backribs are produced from the full
bone-in loin.

Riblets

Riblets

Riblets are generated from the vertebra portion of the full bone-in loin.

Loin full Canadian style

Loin full Canadian style

The Canadian style full loin is generated from the full boneless loin and has the blade bone and all overlying muscles removed.

Loin center cut bone-less

Loin center cut bone-less

The boneless center cut loin is what remains after the removal of the blade or rib portion and the sirloin portion from the full loin. The tenderloin, all bones and associated cartilage are removed. The length of the center cut loin varies, and may be specified by the purchaser.

Sirlon bone-less

Sirlon bone-less

The boneless sirloin is the cut that is removed from the hind end of the full boneless loin to produce the center cut loin. All bones and associated cartilage are typically removed.

The boneless sirloin is also known as the chump.


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