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Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Single ribbed. Fat trimmed to 3 mm +/-1 mm. Cut from the dark muscle line 20 mm +/- 5 mm.

Pork loin, boneless, without oyster and gristle. Cut just in front of the tip of the oyster. Single ribbed. Fat trimmed to 3 mm +/-1 mm. Cut from the dark muscle line 20 mm +/- 5 mm.

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