• Remove blade cap and all false lean. The finished boneless loin should be practically free of false lean. Any remaining trace of false lean cannot exceed the size of 2 quarters (> 1.6 square inches), When shoulder end is formed into a circular shape, diameter of total muscle mass at the shoulder end must have a diameter of 2 1/2″ +/- .25″, The belly strap is cut to 3/4″ – 1″, but never beyond edge of lean, The sirloin end must be reasonably square. Maximum length variation on the sirloin end is 1″, Tag ends must be removed, Trim fat cover to 1/4″ +/- 1/8″ maximum.

Protein: Pork

Product Code: 955360