- Chilled
- Frozen
1001
Bone In Loin
Chops & Loins
- Preparation
- Bone in
- Cut format
- Whole primal
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Product family
Chops & Loins
Loin, back bacon and tenderloin specifications across bone-in, rind-on, rindless, chain-on and chain-off presentations. This family carries the tightest trim tolerances in the catalogue.
- 12 coded specifications
- Bone-in and boneless
- Chain-on and chain-off
- Rind-on and rindless
- Chilled or frozen
- Retail and foodservice portioning
Search and filter this product family
Showing 12 of 12 products
Photography required · 4/3
Boneless Chain Off Loin (1200) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1200
Boneless Chain Off Loin
Chops & Loins
- Preparation
- Boneless
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
Boneless Chain On Loin (1203) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1203
Boneless Chain On Loin
Chops & Loins
- Preparation
- Boneless
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
Loin Rib (1400) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1400
Loin Rib
Chops & Loins
- Preparation
- Bone in
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
False Lean On Loin (1204) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1204
False Lean On Loin
Chops & Loins
- Preparation
- Boneless
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
Meaty Loin Rib (1401) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1401
Meaty Loin Rib
Chops & Loins
- Preparation
- Bone in
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
Rind Less Back Bacon (1207) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1207
Rind Less Back Bacon
Chops & Loins
- Preparation
- Boneless
- Rind
- Rindless
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
Rind On Back Bacon (1208) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1208
Rind On Back Bacon
Chops & Loins
- Preparation
- Boneless
- Rind
- Rind on
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
Rind On Boneless Middles (1209) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1209
Rind On Boneless Middles
Chops & Loins
- Preparation
- Boneless
- Rind
- Rind on
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
Rind On Loin (1205) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1205
Rind On Loin
Chops & Loins
- Preparation
- Boneless
- Rind
- Rind on
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
Pork Head On Chain Off Tenderloin (1301C) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1301C
Pork Head On Chain Off Tenderloin
Chops & Loins
- Preparation
- Boneless
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Photography required · 4/3
Head On, Chain On Tenderloin (1300) — Chops & Loins. Neutral background, 4:3.
- Chilled
- Frozen
1300
Head On, Chain On Tenderloin
Chops & Loins
- Preparation
- Boneless
- Cut format
- Standard cut
- Condition
- Chilled · Frozen
- Application
- Retail, Foodservice
Loin, back bacon and tenderloin cuts across bone-in, rind-on, rindless, chain-on and chain-off presentations. This family carries the tightest trim tolerances in the catalogue and is specified most often for retail-ready and foodservice portioning.
Chops & Loins specifications for curing, slicing and further processing
Retail programmes
Consistent trim and weight bands for retail-ready portioning.
Foodservice
Portion consistency across repeat deliveries.
Further processing
Back bacon and middles prepared for slicing.
