39 © 2017 2019 TENDERLOINS (SOLOMILLO) Approx. 12-14oz Pork tenderloins are tender and very easy to cook. They’re a convenient size for grilling or pan roasting. BUTCHER INFORMATION: Cut from the Loin primal. Side muscle off & defatted. COOKING/PLATING TIPS: Cook as you would conventional pork tenderloin & serve as medallions. MENU TYPE: Medium to High Price Point. Iberico pork tenderloin medallions are a great addition to any menu. STRIPLOINS (LOMO) Approx. 2.75-3lb The striploin is lean and tender with a mild flavor. Iberico striploins are narrower than conventional pork loins. These have each been cut in half. BUTCHER INFORMATION: Cut from the Loin primal. Cut in half. COOKING/PLATING TIPS: Sear & roast whole or slice into chops. Cook similarly to conventional pork loins. MENU TYPE: Medium Price Point. Pork striploin cuts are an excellent choice for high end pork dishes. SHOULDER EYE STEAKS (PRESA) Approx. 1.25-1.75lb The presa is a surprisingly tender cut from the shoulder that’s marbled & succulent. It’s similar to, but larger than, the Secreto. BUTCHER INFORMATION: Cut from the Shoulder primal. COOKING/PLATING TIPS: Cook the presa using dry heat – searing, roasting, or grilling. Slice it before or after cooking. The presa is also sometimes cured. MENU TYPE: High Price Point. Sliced shoulder steaks are a great center-of-plate pork cut for any menu. SKIRT STEAK-LIKE (SECRETO) Approx. 14-18oz Though referred to as the “skirt steak,” the secreto is actually a small, tender, well-mar- bled muscle that’s “hidden” behind the shoulder & rib. It offers excellent flavor and is suitable for quick, dry heat cooking applications. It’s traditionally served medium-rare. BUTCHER INFORMATION: A hidden muscle cut from the Shoulder primal. COOKING/PLATING TIPS: Best seared or grilled. MENU TYPE: High Price Point. The secreto can be used in any dishes calling for seared or grilled pork.