Dave Smith wrote in rec.food.cooking:

> On 2016-08-21 6:59 PM, cshenk wrote:
>
> > Yes, it's a round shape. Here it is cut across (normally 1/2 inch
> > thick but I have mine cut by the butcher to 1 inch thick) to
> > 'steaks'. Sorry if the name didnt match what you are used to but
> > we live in different sales areas. 'Pork Loin Steak' is a cut
> > across the loin that looks a bit like Filet Mignon (wider and
> > normally thinner). When cut thin, it's locally called 'Loin Chops'
> > or 'Boneless Pork Chops'.
> >
> > Best I can tell is when cut thick it's marketed as 'steak' and when
> > cut thin, as chop. I get a whole loin and have it chopped to 1inch
> > thick 'steaks' (nominally 17-22 depending on loin) then vacuum seal
> > them in packs of 2 for the freezer.
> >
>
>
> Tenderloin. Tenderloin. Tenderloin. Not Loin... repeat 5 times.

SAME DAMN PICTURE. GOT IT YET??????

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