| IMPS NO. 410 Loin | ||
| MBG NO. 410 | ||
| URMIS and COMMON NAMES: Pork Loin. | ||
| COMMON USES: Roast; roast pork loin; chops. | ||
| Weight Range [in pounds] | ||
| RANGE A | RANGE B | RANGE C |
| 10-14 | 14-17 | 17-20 |
|
The
loin
is
that
portion
of
a
side
remaining
after
removal
of
the
shoulder,
ham,
belly,
and
fat
back.
leaving
the
blade
bone
portion
with
its
overlying
flesh.
and
at
least
2
sacral,
but
no
caudal
vertebrae
in
the
loin.
The
lines
of
separation
of
the
shoulder
and
ham
from
the
loin
shall
be
reasonably
straight.
and
reasonably
perpendicular
to
the
split
surface
of
the
backbone.
The
medial
ridge
of
the
blade
bone,
when
present.
shall
show
no
enlargement
of
the
outer
edge.
The
line
of
separation
of
the
loin
from
the
belly
must
be
reasonably
straight,
extending
from
a
point
on
the
first
rib
of
the
loin,
which
is
not
more
than
2-1/4
in.
from
the
junction
of
the
foremost
rib
and
the
foremost
thoracic
vertebra,
to
a
point
on
the
ham
end
which
is
immediately
to
the
side
of
the
major
tenderloin
muscle.
The fleshy side must be fairly smooth, with a well-arched, convex surface extending from a point close to the cut tip ends of the ribs to a point close to the outer extremities of the thoracic vertebrae. This smoothness and contour must continue over the rest of the loin. The false lean over the blade end must be exposed lengthwise with the loin, for a distance of at least 4 in. The fat shall not exceed 1/4 in. in thickness over the major loin muscles, except in the hip bone area. Lumbar and pelvic fat shall not exceed 1/2 in. in thickness at anyone point. Loins with broken ribs and loins which have had more than a slight amount of lean removed from the major loin muscles are not acceptable. The diaphragm and hanging tender shall be removed from Selection No. 1 loins. |
||