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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.

Loin chops, which are crosswise slices from the loin roast, are the leanest, tenderest, and most expensive of the various lamb chops.

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.

The primal cut of an animal that contains the most tender and the leanest sub-primal and market ready cuts.

The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.

A boneless beefsteak cut from the top loin muscle from the short loin, which is the most tender portion of the beef.

A reference that can apply to several different cuts of pork used for roasting, referred to as: the loin roast, shoulder roast, butt roast, blade loin roast, pork tenderloin, sirloin roast, crown roast or rolled ham roast.

An Italian meat specialty made from very lean, boneless pork loin. To prepare the meat, the loin is salt cured, then repeatedly brushed with salt and sugar after which it is seasoned with garlic, paprika, pepper, and other spices.

A piece of pork that comes from the loin or the spare ribs of the hog. The loin or ribs are straight cut in order to produce the portion of meat desired.

A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.

A cut of beef taken from the area that lies between the tender short loin and the tougher round. The sirloin is generally cut into steaks and roasts, with the cuts nearer the short loin being more tender than those taken closer to the round.

Pork ribs that come from the blade and center section of the pork loin. The meat between each rib is very lean and referred to as finger meat.

A type of meat produced from the eye of the loin or the adjacent area that provides a layer of fat surrounding the meat.

The Porterhouse is a crosscut beefsteak containing part of the tenderloin and part of the top loin, which are separated from each other with a "T" shaped bone.

Smoked pork loin from Bavaria that has been dry-cured. When serving, it is thinly sliced similar to prosciutto.

An Italian dried beef made from loin meat that is cured and formed into round sticks, similar to Coppa.

A cut of meat and steak dinner made world famous by Delmonico's Restaurant in New York during the mid 1800's.

The blade end of the pork loin consisting of a section that is actually not ribs, but is instead rib-like chops.

Pork ribs that are small and circular in shape, containing varying quantities of meat connecting the last five or so bones of the backbone.