Whole Loin Before and After Cutting Photos

This is a photo essay of before and after pictures to demonstrate the value of purchasing Whole Loins from Joe’s Butcher Shop and Fish Market.

The following photos are only examples of what is possible in regards to the portioning of your Whole Loin purchase.  Use your imagination (reassembling steaks and chops into roasts, having the bones of the roast “frenched”) and our expertise to ensure your purchase is just right for you.  Remember too that Joe’s Butcher Shop and Fish Market will freezer wrap your entire order per your instructions (2 chops per package as example) at NO ADDITIONAL COST.  Vacuum sealing of items is also available for a small fee.

We hope you enjoy our photos (taken by local photographer and avid Joe’s customer , Zack Dobson) and that they stir your imagination, leading to budget wise Whole Loin purchases for your home freezer.

See Our Whole Loin Prices

 

Joe’s Reserve Whole Beef Tenderloin (could be applied to our Angus and Atlas Supermarket Beef Tenderloins as well)  Reserve Tenderloins (5 to 7lbs pre-trim, 3 to 4.5lbs post trim plus the return to you of trim as grind); Angus Tenderloins (6 to 8lbs pre-trim, 3.5 to 5lbs post trim plus return to you of trim as grind); Atlas Super Market Beef Tenderloins (4.5 to 6.0lbs pre-trim, 3.75 to 5.25lbs post trim, the trim is not suited for grinding)

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Joe’s Reserve Whole New York Strip Loin 13lbs to 16lbs pre-trim, 20% lost to unusable trim or fat cap,  yields 10 to 12 one and one quarter inch New York Strip Steaks, up to 15ea 12oz New York Strip Steaks.

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Joe’s Reserve Whole Boneless Rib Loin 15lb to 18lbs pre-trim weight, about 20% lost to unusable trim, yield is 12ea 1lb Boneless Rib-eye Steaks, or 2ea 8lb Boneless Prime Roasts or a combination of both.

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Joe’s Reserve Whole Bone-in Rib Loin 18lb to 20lbs pre-trim weight, about 15% lost to unusable trim, yield is 13ea 1.25inch thick Delmonico (bone in rib) Steaks, or 2ea 9lb  Bone-in Prime Roasts or a combination of both.

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Joe’s Reserve Whole Short Loin weight is about 22lbs plus, about 15% lost to unusable trim, yield is 6 to 7 1.25inch thick Porterhouse Steaks, and 6 to 7 1.25inch thick T-Bone Steaks.  Could also cut into Bone-in New York Strip Steaks and Bone-in Filet Mignon  as the loin allows.

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Joe’s Reserve Whole Bone-in Pork Loin 21lbs and up, the most under rated whole loin we have. It is very user friendly and the combinations of chops and roasts, or ground pork are nearly endless, really let your imagination run, we can even cut out a rack of fresh Baby Back Ribs and cut boneless chops. Pictured here are 4 thick cut Jumbo Chops, 8 Pork Rib Chops, 8 Pork Loin Chops, a single Pork Sirloin Roast, 4 Western Style Pork Ribs, and about 2lbs of ground pork.

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Joe’s Reserve Whole Boneless Pork Loin 8lb to 10lbs, the combination of Boneless America’s Cut Chops, Pork Cutlets, Butterfly Chops or Boneless Pork Roasts is endless. Pictured here are 1 Pork Culotte, 1 Boneless Baby Back Rib, 4 Butterfly Pork Chops, 6 America’s Cut Pork Chops, and 8 Pork Cutlets for making breaded or grilled pork tenderloin sandwiches.  We also show to rolled and tied Boneless Pork Roasts as an option, or you could ask for a combination of both pictures.

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