Loin

Provided By
Share this!
Facebook
Google+
The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts. The beef loin, which includes the short loin and the sirloin, is located between the rib and round, providing cuts such as the tenderloin, steaks, and roasts. The pork loin, which does not include the spareribs/belly, is located between the shoulder and the ham. It provides cuts such as the tenderloin, chops, ribs, roasts, and Canadian bacon. The loin of a lamb is located between the rib and the rear leg, providing cuts such as chops, roasts, medallions, noisettes and the "eye of the loin" (tenderloin). A veal loin is located behind the rack and breast, and before the leg. It provides cuts such as chops, tenderloins and roasts. The cuts from the loins of these animals are generally the best and most expensive cuts of meat.

USDA Nutrition Facts

Serving Size1 roast
Calories132
Protein22g
Total Fat4g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium374mg
Sodium49mg
Cholesterol63mg
Serving Size1 chop
Calories127
Protein22g
Total Fat3g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium387mg
Sodium49mg
Cholesterol66mg
Serving Size1 roast
Calories166
Protein21g
Total Fat8g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium358mg
Sodium47mg
Cholesterol64mg

Loin Reviews

There currently aren't any reviews or comments for this term. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com