The full cut bone-in loin is the middle back portion of the carcass remaining after removal of the shoulder, leg, belly and back fat. The bone-in loin contains the rib and the sirloin portion of the carcass, as well as the full tenderloin. Major sub-primal cuts include: Loin, Center Cut Bone-in, Loin Rib-End, Full Boneless Back, Center-Cut Boneless Back, Tenderloin, Sirloin-End, Back Ribs, Back Rib-Ends (riblets). Pork loin products typically represent 20% of the carcass weight by volume and approximately 24% of sales volume revenues