The fat back is removed from the loin. Starting along the backbone side at the shoulder end, cut and lift the fat over the curve of the loin muscles, being careful not to cut into the lean ([fig. 71]). Surface fat on the loin can then be trimmed to approximately one-fourth inch in thickness ([fig. 72]). The loin can be roasted whole, cut into smaller roasts, or sliced into chops ([fig. 73]). Shoulder, rib, loin, and sirloin chops are made from the loin. However, the most popular chops are from the shoulder end and the center (loin) portion. The ham end is more often roasted. Cut chops one-half to three-fourths of an inch thick for broiling or frying. Chops for stuffing are easily made by cutting them two ribs thick and making a pocket between the ribs. Be careful not to cut through the outer fat surface ([fig. 74]) when making chops for stuffing.
PN-5371
Figure 71.—Trimming loin.
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Figure 72.—Trimmed loin.