Loin
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The loins, or lumbus (Template:Plural form: lumbi), are the sides between the lower ribs and pelvis, and the lower part of the back.[1][2][3] The term is used to describe the anatomy of humans and quadrupeds, such as horses,[4][5] pigs,[6][7] or cattle.[8] The anatomical reference also applies to particular cuts of meat, including tenderloin or sirloin steak.[2]
Human anatomy
In human anatomy, the term "loin" or "loins" refers to the side of the human body below the rib cage to just above the pelvis.[1] It is frequently used to reference the general area below the ribs. The lumbar region of the spinal column is located in the loin area of the body.[9]
Society and culture
In contemporary usage, the term appears primarily in two contexts: where loins are "girded" in preparation for a challenge, or else euphemistically referring to human genitals.[1][2] In literature or poetry, to feel a "stirring" in one's loins may suggest sexual excitement.
The word "loincloth" in the Bible, is used to refer to an item of clothing which covers the loins.[10] The "fruit" of one's loins refers to offspring,[11] and "fruit of my loins" also appears in the King James Version.[12]
Loins may refer generally to the lower area of the body,[13] much like the term "below the belt" derives from a belt worn at the waist.[14]
When the long tunic of the Ancient era was the typical garment, the phrase "gird one's loins" described the process of raising and securing the lower portion of the tunic between one's legs to increase mobility for work or battle.[15] In the modern age, it has become an idiom meaning to prepare oneself for action, as in:
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Loins in butchery
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Butchers refer to the section of meat below the rib cage, but above the round (in a carcass hanging from the head end) as loin. Various names of meats further butchered from the loin section of cattle and pig contain the name "loin" such as tenderloin and sirloin. In American butchery of beef, the loin section of beef is further divided and named sirloin,[17] top sirloin,[17] short loin[17] and tenderloin.[17]
In the British butchery of beef, the same section is generally referred to as the "rump".
Cuts of pork of this section include pork loin and pork tenderloin.[18]
It has been suggested by culinary professionals that tenderloin is the most tender cut of beef one can get.[19] The loin section of beef is fairly popular among consumers for its low fat qualities.[18] It is the source of filet mignon.
See also
References
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- ^ a b c Page Module:Citation/CS1/styles.css has no content."loin". Dictionary.com Unabridged (v 1.1). Random House, Inc. Retrieved 2008-08-13.
- ^ a b c Page Module:Citation/CS1/styles.css has no content."loin". Compact Oxford English dictionary of current English. London: Oxford U.P. 2005. ISBN 0-19-861022-X. Retrieved 2008-08-13.
{{cite encyclopedia}}: CS1 maint: deprecated archival service (link) - ^ Page Module:Citation/CS1/styles.css has no content."Surface Anatomy of the Back - Human Anatomy". Theodora.com. Retrieved 2010-03-17.
- ^ Page Module:Citation/CS1/styles.css has no content."Body Parts of the Horse". Gaited Horses. Retrieved 2008-08-13.
- ^ Page Module:Citation/CS1/styles.css has no content."Parts of the Horse Clickable Image - Parts of the Horse The Loin". Horses.about.com. 2009-11-02. Retrieved 2010-03-17.
- ^ Page Module:Citation/CS1/styles.css has no content."Pork Tenderloin". All Recipes. Archived from the original on 2013-05-29. Retrieved 2010-03-17.
- ^ Page Module:Citation/CS1/styles.css has no content."Do You Know the Parts of Your Pet Pig?". United Pet Pig Registry, Inc. Retrieved 2008-08-13. extracted from Page Module:Citation/CS1/styles.css has no content.Reeves, David E.; H. Neil Becker; American Association of Swine Practitioners (1993). Care and management of miniature pet pigs: guidelines for the veterinary practitioner. Santa Barbara, California: Veterinary Practice Pub. Co. ISBN 0-9603534-3-7.
- ^ Page Module:Citation/CS1/styles.css has no content."Recipes - Roast Beef Tenderloin". Cooks.com. Retrieved 2010-03-17.
- ^ Page Module:Citation/CS1/styles.css has no content."Anatomy – Lumbar Spine". Back.com. Retrieved 2010-03-17.
- ^ Page Module:Citation/CS1/styles.css has no content."BibleTab". Loincloth. 2005. Retrieved 2008-06-26.
- ^ Page Module:Citation/CS1/styles.css has no content."TheFreeDictionary Idoms Collection". Fruit of [his\my] Loin. 2005. Retrieved 2008-06-26.
- ^ Page Module:Citation/CS1/styles.css has no content."ScriptureText". Acts 2:30. 2005. Retrieved 2008-06-26.
- ^ Page Module:Citation/CS1/styles.css has no content."GraceCathedral". Sermon Exserpts. 2005. Archived from the original on 2008-10-12. Retrieved 2008-06-26.
- ^ Page Module:Citation/CS1/styles.css has no content."Phrases.org.uk". Phrase Meanings: Below the Belt. 2005. Retrieved 2008-06-26.
- ^ Page Module:Citation/CS1/styles.css has no content.G. Johannes Botterweck & Helmer Ringgren (1981). Theological Dictionary of the Old Testament. Vol. 4. Wm. B. Eerdmans Publishing. p. 442. ISBN 9780802823281. Retrieved 1 February 2016.
- ^ Page Module:Citation/CS1/styles.css has no content.Leslie L. Nason, Ed. D. (6 October 1965), "School of your Choice", Lawrence Daily Journal, p. 3, retrieved 1 February 2016
- ^ a b c d Page Module:Citation/CS1/styles.css has no content."GourmetSleuth". Guide to Beef Cuts. 2005. Archived from the original on June 19, 2001. Retrieved 2008-06-26.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Rattray, Diana. "Pork Tenderloin Recipes". About.com Food. Retrieved 2008-08-13.
- ^ Page Module:Citation/CS1/styles.css has no content."Steak: Grades & Cuts - Know what beef to buy". Bbq.about.com. 2009-10-30. Retrieved 2010-03-17.
