1/ Canadian bacon is made from the "loin", i.e. the spinal erector muscles. Look at a pig from above. Vertebrae run front to back. Flanking the vertebrae on either side are big muscles also running front to back. Crosscut these muscles 1" thick and you have pork chops.https://twitter.com/braintree0173/status/1381255189072596997 …
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Replying to @MorlockP
I must admit, when I hear "loins," I don't immediately think of spinal erector muscles.
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Cattle farmers do think of them. We look at steers for fat along the spine and bulls with a nice long muscular back for lots of ribeye. Also part of the loin is the psoas, which dancers use for lifting their leg high and cattle do not use much at all: the tenderloin.
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Replying to @grasspunk @MorlockP
Ah, so we naïve city slickers are simply confusing the loin and the tenderloin.
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Replying to @Isegoria @grasspunk
Yep, tenderloin runs parallel to the loin, but just the other side of the rib cage (inside)
3:25 AM - 13 Apr 2021
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