Focus on Specially Selected Pork cuts and joints: pork loin cutlets

Quality Meat Scotland

QMS

Standard Supplier

IN ASSOCIATION WITH

Description

Individual pork cutlets (rib chops) cut 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 size of carcase.

Approximate yield

7-8 cutlets.

Preparations

Cutlets can be prepared in varying levels of trim. Rib bone remains attached but back bones are removed, mainly the rind is removed.

Uses

Ideal for pan frying, or may be stuffed or flattened out and crumbed.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: pork loin cutlets
Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

 

A little from you keeps this space free for all. Let’s keep lifting the industry, together.

Quality Meat Scotland

QMS

Standard Supplier 23rd November 2016

Focus on Specially Selected Pork cuts and joints: pork loin cutlets

IN ASSOCIATION WITH