Our boneless loin is taken from a center cut 11 rib loin. The back rib is removed to express the curvature of the inner loin surface, ensuring the cut is uniformly thick along its length. All bones are removed, as is the sirloin and spinalis, the strap is left on, and the fat is trimmed to ¼ inch. Whether cutting to serve boneless chops or roasting whole for the carving board, this loin is superiorly satisfying.
* All perishable orders placed Thursday after 12pm EST through the weekend, will be shipped the following Monday.
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