This muscle structure is found on the inside of the ribcage at the aft end of the loin. Getting relatively little exercise and pretty much devoid of fat or connective tissue it is the most tender meat on the pig.
Alternative Name: N/A
Suggested Preparation: N/A
Pork Primal: Pork Loin
NAMP code: 415
Number of Pieces: 2
Average Yield/Piece: 1.50 lbs. *
* Assumption is an animal at 250 lbs. hanging weight.
