So, my wife thought she found a good bargain on what was labeled a pork loin roast at our local Tops Market.. She knew we wouldn’t get a chance to to eat it right away, so we popped it in the freezer. I pulled it out and put it in the fridge to thaw without really looking at it. I figured I’d whack the chine bone, so I could carve it, and
have some good eats. But, when I pulled it out of the fridge, I got a surprise. While one side of the roast showed the characteristics of a loin cut – the “T” of the back (chine) bone, an eye of both the loin and tenderloin muscle. The other side clearly showed the hip bone. It was a sirloin roast and after I made stock to turn the leftovers into pot pies, it was clear I was right.
Now it was tasty, but a consumer who didn’t know the bone structure of meat would be disappointed. There has to be a way to get this right.
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