- meat,
including tenderloin or
sirloin steak. In
human anatomy, the term "
loin" or "loins"
refers to the side of the
human body
below the rib cage to just...
- pork
loin joint or pork
loin roast is a
larger section of the
loin which is roasted. It can take two forms: 'bone in',
which still has the
loin ribs attached...
- Look up sir,
loin, or
sirloin in Wiktionary, the free dictionary. Sir
Loin, sirloin, or variant, may
refer to:
sirloin (UK), a cut of meat
sirloin (US)...
-
Short loin is the
American name for a cut of beef that
comes from the back of the cattle. It
contains part of the
spine and
includes the top
loin and the...
-
Loiner is a demonym,
describing the
citizens of Leeds. The
Rugby league club
Leeds Rhinos were
previously nicknamed the
Loiners.
While there are several...
- ribs (also back ribs or
loin ribs) are
taken from the top of the rib cage
between the
spine and the
spare ribs,
below the
loin muscle. They have meat between...
- butchery) is cut from the sirloin, the
subprimal posterior to the
short loin where the T-bone, porterhouse, and club
steaks are cut. The
sirloin is divided...
-
Camel loin is a cut of meat from a camel,
created from the
tissue along the
dorsal side of the rib cage. The brisket, ribs and
loin are
among the preferred...
- rolled) Rib-eye
Breast Knuckle Loin Rib-
loin – racks,
frenched cutlets,
spare ribs Mid-
loin –
striploin (backstrap),
loin chops Tenderloin Flap Full leg...
-
large parts in
which the pig is
first cut: the
shoulder (blade and picnic),
loin,
belly (spare ribs and side) and leg.
These are
often sold wholesale, as...
