Warning: Undefined variable $postId in /srv/users/ciafoodies/apps/ciafoodies/public/1689969900551/wp-content/themes/foodica-child/content-video.php on line 5
A whole loin often costs less than a trimmed boneless loin. Removing the fat and bones is relatively easy, and the bones and any lean trim can then be roasted and used to prepare a rich brown jus or stock. In this Chef’s Tip, learn how to properly trim and bone a loin for a roast or cutlets.
