loin
Depending on the animal, the loin comes from the area on both sides of the backbone extending from the shoulder to the leg (for pork) or from the rib to the leg (in beef, lamb and veal). Beef loin is divided into
SHORT LOIN and
SIRLOIN. In general, the loin is a tender cut that can be butchered into chops, steaks and roasts.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
What's this?