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Meat Masterclass- Loin steaks

Here from Butcher Mia Tamburrini about where the loin steaks come from, how to prepare them for cooking and what types of recipes they are suitable for

raw pork loin escalopes

Medallion

Loin medallions are oval cuts of the eye of the loin with the fat trimmed, producing a lean tender cut. Perfect for quick midweek cooking.

Find out how to cook loin medallions in our How To Guide

Boneless loin steak

Loin steak

Loin steaks are affordable, easy to cook and suitable for midweek dinners.

Find out how to cook loin steaks in our How To Guide.

Two lean pork chops in a skillet

Chop

A loin chop is cut from between the rib bone of a loin rack.

Find out how to cook loin chops in our How To Guide.

A mini loin roast on a black dish

Loin joint

The premium of roasting joints this is often used for celebratory roast dinners

Rindless back bacon

Back bacon

A national favourite and a lean cut that is prepared from cured pork loin. This cut is traditionally sold as rashers, but it also comes as chops. As the rashers are a thinner cut, they taste delicious when fried, grilled or even baked. Chops, being cut thicker, can be used for grilling, frying or even barbecued. This cut can be used as a joint suitable for roasting.

Find out more about the different types of bacon in our How To Guide.

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