Loins in Butchery
Butchers frequently refer to the section of meat below the rib cage, but above the round as loin.
Various names of meats further butchered from the loin section of cattle and pork contain the name "loin" such as tenderloin and sirloin. In American culinary arts the loin section of meat from the top half of cattle is divided into three sections. The various cuts of beef from this section are named sirloin, tenderloin, top sirloin, and short loin. They are named for their respective parts on the cattle.
In the British butchery tradition, the same set of muscles are generally referred to as the "rump".
It has been suggested by culinary professionals that tenderloin is the most tender cut of beef one can get. The loin section of beef is fairly popular among consumers for its low fat qualities. It is the source of filet mignon.
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Famous quotes containing the word loins:
“So let man consider of what he was created;
he was created of gushing water
issuing between the loins and the breast-bones.”
—Qur’An. The Night-Star, 86:5-7, ed. Arthur J. Arberry (1955)