Method of cutting a pork loin and a boneless pork loin product

A method of cutting a boneless pork loin into a plurality of pieces forming various meat products, the boneless pork loin having a first end, a second end, and a longitudinal axis between the first and second ends and the boneless pork loin is substantially cylindrical in shape, the method comprising:

• separating the boneless pork loin into at least three elongated meat portions, wherein two of the at least three elongated meat portions are exterior elongated meat portions and at least one of the at least three elongated meat portion is an interior elongated meat portion between the two exterior elongated meat portions, wherein the separating step includes cutting the boneless pork loin end to end in substantially the same direction of the longitudinal axis the length of the boneless pork loin, wherein each of the at least three elongated meat portions are each about 0.0625 inches to about 4.0 inches thick, wherein the interior elongated meat portion is substantially a rectangular prism in shape and includes a first end, a second end opposite the first end, and a longitudinal axis between the first and second ends, a top surface, a bottom surface opposite the top surface and the thickness defined between the top and bottom surfaces, wherein the interior elongated meat portion also includes four exterior side surfaces between the top and bottom surfaces, wherein two of the four exterior side surfaces are elongated side surfaces positioned opposite each other and define the length of the interior elongated meat portion, and wherein two of exterior side surfaces are short side surfaces positioned between the elongated side surfaces and wherein a first short side surface is at the first end and a second side surface is at the second end, and wherein the short side surfaces substantially define a width of the interior elongated meat portion as measured between the elongated side surfaces;
• after the separating step, dividing the at least one or more interior elongated meat portion into a plurality of smaller meat parts, wherein the dividing step includes cutting the one or more of the at least one or more interior elongated meat portion substantially perpendicular with respect to the longitudinal axis of the interior elongated meat portion and between the top and bottom surfaces in the same direction as its thickness;
• and
• trimming at least one of the plurality of smaller meat parts, such that each smaller meat part is approximately the same net-weight within five (5) percent of each other.

A method of cutting a boneless pork loin that is substantially cylindrical in shape into a plurality of pieces forming various meat products, the method comprising:

• separating the boneless pork loin into at least three elongated meat portions, two exterior elongated meat portions, and an interior elongated meat portion, the interior elongated meat portion is substantially in the shape of a rectangular prism and is positioned between the two exterior elongated meat portions, wherein the interior elongated meat portion includes a first end, a second end opposite the first end, and a longitudinal axis between the first and second ends, a top surface, a bottom surface opposite the top surface and a thickness of the interior elongated meat portion is defined between the top and bottom surfaces, wherein the interior elongated meat portion also includes four exterior side surfaces between the top and bottom surfaces, wherein two of the four exterior side surfaces are elongated side surfaces positioned opposite each other and define the length of the interior elongated meat portion, and wherein two of exterior side surfaces are short side surfaces positioned between the elongated side surfaces and wherein a first short side surface is at the first end and a second side surface is at the second end, and wherein the short side surfaces substantially define a width of the interior elongated meat portion as measured between the elongated side surfaces, wherein the separating step includes cutting the boneless pork loin end to end in substantially the same direction of a longitudinal axis of the boneless pork loin the length of the boneless pork loin, wherein the at least three elongated meat portions are each about 0.0625 inches to about 4.0 inches thick;
• and
• after the separating step, dividing the interior elongated meat portion into a plurality of smaller pieces, wherein the dividing the interior elongated meat portion step includes cutting the interior elongated meat portion substantially perpendicular with respect to the longitudinal axis of the interior elongated meat portion and between the top and bottom surfaces in the same direction as its thickness and the resulting plurality of smaller pieces are each substantially in the shape of a rectangular prism.