The T-bone region of the sheep: a tender eye with a smaller fillet underneath. Chops grill in minutes; a saddle (paired loins) roasts as a centrepiece. Leaner than the rack, so it needs attentive timing.
Profile
Tenderness82
Marbling48
Umami68
Price64
Pairs with
Grilling92
Roasting85
Pan-searing78
Recommended cooking
54–57°CPull early
Chops overcook in the blink of an eye — sear hard and rest off the heat.
How to pick it
A little fat along the edge should stay on; fully trimmed loin chops dry out.
Signature dishes
Grading & naming
Premium retail cut — colour should be light pink-red, not brown at the edges.
Nutrition · Per 100 g raw edible portion
232kcalCalories
19gProtein
17gFat
7.2gSaturated fat
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Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.