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Unread 07-05-2008, 05:22 PM   #5
CajunSmoker
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Quote:
Originally Posted by MilitantSquatter View Post
Well, I knew the loin was a boneless chop but I did not realize that the bone was it was the baby back rib. Makes sense though when I think about it all now.

Definitely a cost savings doing to loin and cutting into individual serving sizes.
Me either.

We like to pan fry thin chops so I buy the loins at sams and run them through the slicer the thickness I like. Vacuum pack and freeze em.
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