Focus on Specially Selected Pork cuts and joints: pork loin - boneless / rib end

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Prepared from the rib section of the Specially Selected Pork loin. Click to discover a range of excellent Specially Selected Pork recipes added by other chefs and suppliers

Average weight

Depends on carcase size.

Approximate yield

Depends on carcase size.

Preparations

All bones are removed from the Specially Selected Pork loin. May be prepared rind on or off, the loin tail over the eye muscle is cut to required length.

Uses

A versatile joint, perfect for roasting and also cutting into steaks. Ideal served hot or cold on a buffet.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: pork loin - boneless / rib end
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Quality Meat Scotland

QMS

Standard Supplier 30th November 2016

Focus on Specially Selected Pork cuts and joints: pork loin - boneless / rib end

IN ASSOCIATION WITH