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"FacebookPinterest\n\nAdam Tiberio, head meatcutter at Dickson's Farmstand Meats, on how to be a better carnivore. Today: The best piece of pork you've never purchased \n\nIf you rarely venture far from center-cut pork chops, take comfort in the fact that the sirloin is situated near your stand-by on the hog. The full pork loin primal spans from the fourth or fifth rib to midway through the hip bone; at the \"chine,\" or backbone, sits this lean gluteus medius muscle atop the pelvis, aiding in the animal's limb extension. It also aids in making (most everyone's) pork fried rice one of the tastiest things on the planet.\n\nIn the supermarket you may see the sirloin left on the bone as part of an \"assorted chops\" package, and it's usually priced more favorably than its center-cut counterpart. Your butcher can leave it whole as a mini-roast, cut it into 1\" slices to stand in for center-cut loin chops, or cut it much thinner to be breaded for wiener schnitzel.\n\nPork sirloin chops are great seasoned with fish sauce and thrown in the pan to brown, or even cut into stir-fry strips and added to a cup of Ramen noodles. If you're hunting for an easy-to-cook \"personal\" pork roast that'll yield sandwich meat the next day, have a sirloin trussed and cook it uncovered to an internal temperature of 140 degrees."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.gq.com/story/the-unconsidered-cut>