Frenched Pork Loin Chop (200g)
DESCRIPTION
We cut Bone-in Pork Loin into a bone-in steak. It's cut from Frenched Bone-in Pork Loin, easier to eat.
Spice it up and grill, then bite into it holding the bone part! It's bone-in which means it doesn't shrink easily when grilled. The bone also gives a nice flavor to the meat and make it juicier.
※Depending on the size of original material(Frenched Rack), thickness changes. You cannot eat the bone.
※Since this product is Bone-in, it cannot be completely vacuum-packed tight.
Please understand these when ordering.
SERVING SUGGESTION
【Garlic Grill】
・Put olive oil and garlic on a frying pan and heat to get the aroma.
・Salt/Pepper the meat, grill each side for 4-5min. on low heat.
・Take the meat out from the pan, rest it for 5 min.
・Hold it with your hand and bite into it!
【Mexican Pork Chop】
Use The Meat Guy's Taco Chili Spice, then grill♪
You can taste the Mexican(Tex-Mex) spiciness, drink some beer with it:)
THAWING
The thawing time depends on many factors such as size, weight, packaging, and type of meat.
Product Information
| Product Name | Frenched Pork Loin Chop |
|---|---|
| Name | Pork(Bone-in pork loin・Frozen meat) |
| Contents | 200g |
| Country of Origin | Canada or Japan (bone-in pork loin) |
| Ingredients | Pork |
| Expiration Date | Printed on product label |
| Temperature | Keep FROZEN at -18℃ |
| Seller | TMG International Co., Ltd. Nagoya-shi, Minami-ku, Tango-dori, 4-8-1 TEL: 052-618-3705 |
| Delivery | FROZEN |
*Packaging and specifications may vary slightly depending on stock and inventory status.
*Please note that the content may vary.
Allergens ( specific ingredients )
none
Choose options
THAWING
Thaw frozen products slowly at low temperatures.
If thawing in ice water, the recommended time-length is about 4 hours per kg.
If thawing in the refrigerator, it takes about 24 hours per kg.
You can thaw it while in the package, but the package may open during thawing, causing leakage, so we recommend double-bagging or thawing on a tray or bowl.
For more details, check this page.
"Small ingenuity makes a big difference in taste! How to thaw frozen meat"