What we cut and what the cutting specs were were two different things. The specs were that you would cut a loin into four stacks leaving no center...thus giving the customer one quarter of the loin. What we did was give them about a fifth of the loin leaving us with a nice center to cut into center chops. I think eight chops is about right.
sorry , i haven't cut quarter pork or assorted chpos in years. I don't think I remember, unless is go and cut one. this is stuff people here quit buying years ago!!
Hi King, going to hold my answer another day or two, glad to see you here again !! AN MeatGrady I thought you had gone to the big market in the sky lol Good to see you here again to old friend lol
OK GUYS, How many pork chops is in a quarter pork loin ??
Quarter loins started being cut in late 50's if my memory is correct, any one know how many chops were in a quarter loin back then ?????
I know of you here go backkkkkkkkkkk that farrrrrrrrr lol
"how many chops in a quarter loin?"
That almost sounds like a trick question. I was reading "The Invisible Wall" a book set in the early 1900s in England. Each year on one of the first days a school principal used to like to trick the children by asking "how many donuts are in a dozen?"
"twelve" someone would answer. Then he'd ask "how many tripenny donuts are in a dozen?" He was almost always guaranteed some kid would say "four"
Anyway, I've never worked at a place that sold "quarter pork loins". We've sold half loins, assorted chops (mixed from both ends with a few centers), and 25 years ago "piggy packs" A piggy pack was one bone in sirloin roast, four bone in country style ribs and some center chops.
If you are talking about what we call "assorted chops" in Indiana we normally put anywhere from 6-8 in a package. Normally cut these anywhere from 1/2" minimum up to the maximum of an inch. 4 end chops and 4 nicer chops closer to the center. Normally have about a 3"-5" piece left out of the middle to use for center cut chops.
Hi When we cut them it was 8 chops in a pac. A couple of weekends ago I showed the younger cutters I work with what they are and we ran them on a weekend internet feature for $2.99 lb. I kept the centers for regular chops at $5.99 lb. I remember doing a 1/4 loin sale for $1.29 lb. We had alot of fun back then!
late 50's with A&P was the first time I saw and had to cut 1/4 loins. the loins in those days were big. we cut 4 stacks, we kept a piece that was equal to 8 chops, these pieces went into the freezer till frozen, then were cut a 1/4 inch, the tray man had to dip them in a bucket of water to glaze them before traying, these were called chip chops, the fore runner of breakfast chops. the 4 stacks that were called 1/4 loins had 10 chops in them. 4 ends cuts, 2 loin ends, 2 rib cuts, 2 center cuts.
here is a 19.76 lb pork loin, below is 4 stacks, each with 12 chops in a 25"s that came out of it. so you see over the years there has been some greed in some company's because all I see today only has 6 to 7 chops with no loin chops. LEON, the APCOWBOY
What if you're cutting Iowa chops out of the loin? Or even the center? What if you're cutting breakfast chops? Wouldn't the size of the chop directly influence the amount of chops you end up with?
Also, when I worked for Nash Finch, when we'd run pork chops on special, we used to cut the entire loin at an inch thick. Then we'd put all the ugly ribend and sirlion end chops on the bottom of 25D tray and all the pretty CC's on top. Showing as much tenderloin as possible. No trim, unless they were REALLY ugly. If the sale was really good, you could count on the best chops going home with the managers, wrappers and cutters!
