- Loin
The loins are the sides between the lower
rib s andpelvis , and the lower part of theback .cite encyclopedia |encyclopedia=Dictionary.com Unabridged (v 1.1) |title=loin |url=http://dictionary.reference.com/browse/loin |accessdate=2008-08-13 |publisher=Random House, Inc] cite encyclopedia |encyclopedia=Compact Oxford English dictionary of current English |title=loin |url=http://www.askoxford.com/concise_oed/loin?view=uk |accessdate=2008-08-13 |publisher=Oxford U.P |location=London |year=2005 |isbn=0-19-861022-X] [http://www.theodora.com/anatomy/surface_anatomy_of_the_back.html] It is often used when describing the anatomy ofHuman s andquadruped s (such ashorse s [cite web |title=Body Parts of the Horse |publisher=Gaited Horses |url=http://www.gaitedhorses.net/Conformation/BodyParts.htm |accessdate=2008-08-13] [http://horses.about.com/od/partsofthehorse/g/loin.htm] ,pig s [http://allrecipes.com/Recipes/Main-Dish/Roasts/Pork-Tenderloin/Main.aspx] [cite web |url=http://www.upprs.com/health/pet_pig_parts.htm |title=Do You Know the Parts of Your Pet Pig? |accessdate=2008-08-13|publisher=United Pet Pig Registry, Inc extracted from cite book |first=David E. |last=Reeves |coauthors=H. Neil Becker and American Association of Swine Practitioners |title=Care and management of miniature pet pigs: guidelines for the veterinary practitioner |publisher=Veterinary Practice Pub. Co |location=Santa Barbara, California |year=1993 |isbn=0-9603534-3-7] orcattle [http://www.cooks.com/rec/search/0,1-0,roast_beef_tenderloin,FF.html] ). The anatomical reference also carries over into the description of cuts of meat from some such animals, eg. tenderloin orsirloin steak .As a human anatomical term
In human
anatomy the term "loin" or "loins" refers to the side of the human body below therib cage , to just below the pelvis. It is frequently used to reference the general area below the ribs. While a common term, it "generally" not used in medical science [http://www.medterms.com/script/main/art.asp?articlekey=4193] , as the medical community generally chooses to name the internal organs and be more descriptive than "loins." Even with this, some disorders do contain the term "Loin". [http://www.webmd.com/pain-management/loin-pain-hematuria-syndrome] TheLumbar region of theSpinal Column is located in the Loin area of the body. [http://www.back.com/anatomy-lumbar.html]As a euphemism for human genitals
The term also has become euphemistic for Human genitals due to their prominence in that anatomical region. Because of this euphemistic use of the term, the article of
clothing that is worn around the genital area has been named aLoincloth . [cite news
last =
first =
coauthors =
title = WiseGeek
work = What is a Loincloth?
pages =
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publisher =
date = 2005
url = http://www.wisegeek.com/what-is-a-loincloth.htm
accessdate = 2008-06-26]In the
Authorized King James Version the term "loins" is used frequently. It is suggested that the "loins" is the minimum one must cover on their body to be respectful of the law. [cite news
last =
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coauthors =
title = BibleTab
work = Loincloth
pages =
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date = 2005
url = http://bibletab.com/l/loincloth.htm
accessdate = 2008-06-26] [cite news
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coauthors =
title = Bible-History
work = Word Looking: Loins
pages =
language =
publisher =
date = 2005
url = http://www.bible-history.com/isbe/L/LOINS/
accessdate = 2008-06-26] This suggests that if a man (or possibly woman as well) covers up "just" their genital area, they are considered clothed enough for public life.Frequently the term "The Fruit of His Loins" is used to refer to children. [cite news
last =
first =
coauthors =
title = TheFreeDictionary Idoms Collection
work = Fruit of [hismy] Loins
pages =
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publisher =
date = 2005
url = http://idioms.thefreedictionary.com/fruit+of+loins
accessdate = 2008-06-26] Such a "fruit of my loins" reference is also made in the King James Version. [cite news
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coauthors =
title = ScriptureText
work = Acts 2:30
pages =
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publisher =
date = 2005
url = http://scripturetext.com/acts/2-30.htm
accessdate = 2008-06-26]It is also used as a term for the general lower area of the body [cite news
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first =
coauthors =
title = GraceCathedral
work = Sermon Exserpts
pages =
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date = 2005
url = http://www.gracecathedral.org/enrichment/brush_excerpts/brush_20050329.shtml
accessdate = 2008-06-26] much like the term "below the belt " references the area below where the average person would wear abelt . [cite news
last =
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title = Phrases.org.uk
work = Phrase Meanings: Below the Belt
pages =
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date = 2005
url = http://www.phrases.org.uk/meanings/61100.html
accessdate = 2008-06-26]Loins in butchery
Butcher s frequently refer to the section ofmeat below the rib cage, yet above theround as "loin". Various names of meats further butchered from the loin section ofcattle andpork cite web |url=http://southernfood.about.com/cs/porktenderloin/a/pork_tenderloin.htm |title=Pork Tenderloin Recipes |first=Diana |last=Rattray |accessdate=2008-08-13 |publisher=About.com ] contain the name "loin" such astenderloin andsirloin . In AmericanCulinary art s [http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/pages/northamericanbeefcutsillustrated!opendocument] the loin section of meat from the top half of cattle is divided into three sections [cite news
last =
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coauthors =
title = GourmetSleuth
work = Guide to Beef Cuts
pages =
language =
publisher =
date = 2005
url = http://www.gourmetsleuth.com/beefcuts.htm
accessdate = 2008-06-26] . The various names for the cuts of beef from this section are namedsirloin ,tenderloin , top sirloin, and short loin [cite news
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coauthors =
title = FoodSubs
work = Beef Loins
pages =
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date = 2005
url = http://www.foodsubs.com/MeatBeefLoin.html
accessdate = 2008-06-26] . They are named for their respective parts on the cattle. In England'sCulinary art system, the loin section of beef is generally only registered as one part, instead of the American three.Fact|date=August 2008 While the many sections of loin are available in England, it is generally considered one cut.It has been suggested by many [cite news
last =
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coauthors =
title = AskTheMeatMan
work = Beef Cuts
pages =
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publisher =
date = 2005
url = http://www.askthemeatman.com/hind_qt_cuts.htm
accessdate = 2008-06-26] [cite news
last =
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coauthors =
title = OhioSignature
work = Types of Beef Cuts
pages =
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publisher =
date = 2005
url = http://www.ohiosignature.com/customerTypeOfCuts.htm
accessdate = 2008-06-26] culinary professionals that tenderloin is the mosttender cut of beef one can get. [http://bbq.about.com/cs/steaks/a/aa091397a.htm] The loin section of beef is fairly popular among consumers for its low fat qualities. It is also the source of the highly desirablefilet mignon .ee also
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Loincloth
* Cuts of beefNotes and References
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