Loin
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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.
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The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.
Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops.
A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.
A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.
A beef roast cut from the top loin muscle, which is the largest muscle of the short loin. The top loin roast is lean, very tender, and quite expensive.
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