GUÍA de PLANIFICACIÓN

A cross cut slice from the top of the leg where it connects to the butt (shoulder).

Chop from the sirloin.

Bone in chop from the loin section may include a piece of the tenderloin.

Chops from the shoulder end of the loin section.

Chop cut from the shoulder section.

Thin slices from the section of the loin that connects to the hip.

Boneless roast from the center of the loin.

Bone in chop from the loin section, may include a piece of the tenderloin.

Roast from the sirloin end of the loin.

Boneless chop from the loin section.

Boneless roast from the shoulder end of the loin section.

Small triangular strip of muscle from the loin, the most tender part of the animal.