Montpak International Inc.

Short-loin (lmb. 1x1 / 6x1un)

Short loin 1os (agn. 1x1, 6x1). Prepared from the long loin 9 ribs, which is separated by a clean cut between the 12th and 13th rib. The flank is separated from the loin by a straight cut 1" from the eye. The short loin is profiled so that the fat cover does not exceed 1/4 to 1/2".