The most tender, and most expensive pork cut.
Located on the inside of the back ribs against the vertebral column on the sirloin (end) of the loin ... read more
Other names: Filet
The loin runs from shoulder to the leg. The sirloin abuts the leg.
Sirloin has the same low-fat content of centre-cut loin, but is fraction ... read more
Other names: Bonless buckeye, Boneless tenderloin end
Loosly speaking, the term "Steak" denote a boneless item. Steaks and chops can be cut from the entire loin, the choicest being the centre-cut chops ... read more
Steaks and chops can be cut from the entire loin, the choicest being the centre-cut chops. ... read more
The loin runs from the shoulder to the leg. The rib-end adjoins the shoulder, followed by the centre-cut portion; the sirloin abuts the leg.
Other names: Pork loin rib roast
Loosely speaking, the term "Steak" denotes a boneless item. All loin cuts are lean and tender. Centre-cuts are the leanest, followed by sirloin; ri ... read more
Other names: Loin rib steak
Loosely speaking, the term "Chop" denotes a bone-in item. All loin cuts are lean and tender. Centre-cuts are the leanest, followed by sirloin; rib- ... read more
Other names: Loin rib chop
Back ribs come from the rib-end and centre section of the loin primal. Number of ribs is variable, but generally there are twelve or thirteen.
Other names: Baby back ribs, Loin back ribs
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Ontario Pork represents the 1,192 farmers who market 5.41 million hogs in the province. The organization is engaged in many areas, including research, government representation, environmental issues, consumer education and food quality assurance.
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