| IMPS NO.412 Loin, Center-cut |
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| MBG NO.412 | ||
| URMIS and COMMON NAMES: Pork Loin Center-Cut. | ||
| COMMON USES: Roast; roast pork loin; to cut center-cut chops. | ||
| Weight Range [in pounds] | ||
| RANGE A | RANGE B | RANGE C |
| 4-6 | 6-8 | 8-10 |
| The center-cut loin is prepared from Item No.410. The shoulder end shall be removed by a straight cut, approximately perpendicular to the split surface of the back bone and to the length of the loin, which leaves not more than 8 ribs on the center-cut loin. The ham end of the loin is removed by a straight cut, approximately perpendicular to the split surface of the back bone and to the length of the loin, which passes through a point immediately in front of the hip bone cartilage. | ||