Originally Posted by MilitantSquatter
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.
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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