Shoulder, PicnicBellyLegRibsShoulder, Blade (Butt)Loin

Loin Sub-Primals

Loin, Sirloin
CPI #C235
CPI #C235
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NAMP MEAT BUYERS GUIDE:
414A

POINTS REQUIRING SPECIFICATION:
Carcass Break (leg/loin), Meat Color, Firmness, Drip, Texture, Trim Tolerance, Head: on/off, Packaging, Weight Range, Fresh/Frozen

OTHER COMMON NAMES:
Chump, Buckeye, Boneless Tenderloin End, Trimmed Oyster

WEIGHT RANGES (KG.):
0.226 – 0.453, 0.453 – 0.680, 0.680 – up

COMMON APPLICATIONS:
Steak, Butterfly Steak, Fast Fry Steak, Roast, Stuffed Roasts, Schnitzel/Cutlets, Kabobs, Braising/Grilling Cubes, Stir-Fry Strips

MERCHANDISED CUTS

Image of : Pork Sirloin Chop, Boneless Pork Sirloin Chop, Boneless
Image of : Pork Sirloin Chop, Tenderized Pork Sirloin Chop, Tenderized
For more information please reference the full Canada Pork Handbook
Back For more information please reference the full Canada Pork Handbook
BBQ BBQ Braise Braise Broil Broil Butterflied Butterflied Dice Cut 2×2 Dice Cut 2×2 Frenched Frenched Grill Grill Hot Pot Hot Pot Netted Netted Oven Roast Oven Roast Pan Fry Pan Fry Poach Poach Pot Roast Pot Roast Score Cut Score Cut Steam Steam Stir Fry Stir Fry String Tied String Tied Extra Thin Slice Extra Thin Slice Thin Slice Thin Slice Medium Slice Medium Slice Thick Slice Thick Slice Extra Thick Slice Extra Thick Slice

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