The whole loin (#410) is approximately 30 inches long, 7 inches wide, 4 inches thick and weighs 22 pounds. Shoulder end is to the right, ham end to the left, including the tenderloin (bottom left). A center cut loin (#412) is shorter with both the extreme ends cut off.
Alternative Name: N/A
Suggested Preparation: N/A
Pork Primal: Pork Loin
NAMP code: 410
NAMP code: 412 – Center Cut loin
Number of Pieces: 1
Average Yield/Piece: 22.00 lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
