The loin is the ideal cut for the barbecue. It is extremely lean and yields the premium priced cuts. The tenderloin is the leanest and most tender portion, and can be cut in a variety of ways. For example: medallions, fillets, and stuffed tenderloins. Chops can be bone in or boneless and can be cut in many ways. Some examples include; fast fry, butterflied, stuffed and whole roasts. These cuts can come from any of the three sections of the loin, which are; rib end, center cut, and tender end. The always-popular baby back ribs also come from the rib section.