| IMPS NO. 413A Loin, Boned and Tied |
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| MBG NO. Not Included. | ||
| URMIS and COMMON NAMES: Pork Loin Roast. | ||
| COMMON USES: Roast; roast pork. | ||
| Weight Range [in pounds] | ||
| RANGE A | RANGE B | RANGE C |
| 6-8 | 8-10 | 10-12 |
| This item is prepared from Item No.413. The boneless loin shall be separated into two approximately equal sections by a straight cut at an approximate right angle to the length of the loin. The loin halves shall be reversed. their boned surfaces shall be placed together, and shall be tied girthwise. The ends shall be trimmed so that their surfaces are straight. and approximately perpendicular to the length of the loin and to the outer skin surface. | ||