Steak your claim

By Steve Bain

Sep 1, 2023

Step 1: I've set up this photo, as a general relationship of the cuts on an animal carcase, to show the orientation of a short lump of loin (you'd call it a loin roast) to the bottom of a rack of ribs. The loin cuts often being above and/or outside of the ribs.

STEVE BAIN says with respect to meat cuts, we use the term ‘loin’ as a descriptor for the cuts that run along the back (also known as the ‘dorsal’) of an animal.

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In this edition, we use the ‘butterfly’ technique to cut a loin ‘roast’ into pork steaks with a rounder-shaped or heart-shaped profile.

The one tip I’ll stress, is to start with a large lump of loin and to cut it initially into very wide pieces. These very wide pieces will then be cut in half, sort-of.

Hence why I recommend starting wide. How wide? Well, wider than you think!