Bone-in pork sirloin sold as a full case by the pound. The pork sirloin is cut from the rear section of the loin, near the hip, and offers a robust, slightly more flavorful taste compared to center-cut loin chops due to the bone and its proximity to the hip muscles. Sold in full-case format, this is an economical bulk option ideal for roasting, grilling, or cutting into individual sirloin chops and roasts at home.

The bone-in format helps retain moisture during cooking and adds flavor. Pork sirloin works well for slow roasting, braising, grilling, or cutting into steaks. For best results, cook to an internal temperature of 145°F and let rest for at least 3 minutes before slicing.