This may just be the first instance of cutting the Whole-Cut Loin into two long meat “logs,” but it comes with a good reason, and it all has to do with crust. You see, when dealing with a scrumptious cranberry-pistachio crust, one needs as much coverage as one can possibly get. Which is precisely what “meat-logging” enables - the crust we all deserve. A giving crust. A crusty crust.

SHOP THE WHOLE-CUT LOIN