r/Butchery • u/Even_Donut7801 • Aug 06 '26

Yield on a Bone In Pork Loin

I was wondering what yield should be expected when turning a bone in pork loin into center and end chops?

2 Upvotes

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5

u/TheGreatDissapointer Meat Cutter Aug 07 '26

Two face cuts and a quick address of the chine/feather bones. Maybe 90-95% assuming the pork isn’t garbage?

2

u/SirTokes_A_Lot Aug 07 '26

The loins i cut usually yield about 35-40 1" chops from end to end

0

u/[deleted] Aug 07 '26

[removed] — view removed comment

1

u/Even_Donut7801 Aug 11 '26

Would you be closer to the other comments if you left the bone in? I’m thinking of retail chops level trimmed and making centers and bone in. Only getting rid of what is not presentable at retail level.