Focus on Specially Selected Pork cuts and joints: pork loin - loin eye muscle

Quality Meat Scotland


Standard Supplier



Prepared from the whole Specially Selected Pork loin, the whole eye muscle is removed by following the natural muscle seam. 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

Up to 2kg


All bones, fat and rind are removed from the Specially Selected Pork loin eye muscle. The silver gristle over the top of the muscle is to be removed fully.


Requires careful handling when cooking due to being very lean. May be roasted but also sliced into thin steaks for pan frying. Often flattened out for escalopes.

Cooking techniques

Grill Fry Oven

Cut Origin

Cut Origin - Focus on Specially Selected Pork cuts and joints: pork loin - loin eye muscle
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Quality Meat Scotland


Standard Supplier 9th November 2016

Focus on Specially Selected Pork cuts and joints: pork loin - loin eye muscle