LOIn

Loin refers to a region of the back used as a primary culinary cut in many livestock species, and it also denotes a corresponding anatomical area on the body. In humans and other mammals, the loin is the portion of the lower back and sides between the ribs and pelvis. In animals raised for meat, the loin lies along the back and is often subdivided into distinct cuts that are valued for tenderness and leanness.

In beef, the loin sits behind the rib primal and is commonly divided into the short loin and the tenderloin. The short loin yields popular steaks such as the strip steak (often called New York strip) and, with the adjacent rib and sternum areas, cuts like the porterhouse and T-bone. The tenderloin is a long, particularly tender muscle within the loin that produces steaks known as filet mignon or chateaubriand. Loin cuts are prized for their mild flavor and relative tenderness when properly prepared.

In pork, the loin runs along the top of the hog’s back, from near the shoulder to the hip. Center-cut pork loin roasts and pork loin chops are common products. The loin is typically leaner than many other cuts, and its versatility makes it suitable for roasting, grilling, or pan-searing. The term pork tenderloin refers to a separate, slender muscle that is located adjacent to the loin rather than being part of it.

In lamb, the loin is also located along the back and yields loin chops and loin roasts. These cuts tend to be tender and are often prepared with quick-cooking methods to preserve moisture.

Nutrition and cooking notes: loin cuts are generally lean and cook relatively quickly. Safe cooking temperatures vary by species and cut, with common guidance around 145°F (63°C) for whole cuts, followed by a brief rest.