Loin: meaning, definitions and examples
๐ฅฉ
loin
[ lษษชn ]
meat cut
Loin refers to a cut of meat that is taken from the back of an animal, especially from the lower back area. It is considered one of the most tender parts of the animal and is highly valued in culinary applications. Loin can be found in various animals, including pigs, sheep, and cattle, often used for roasts, chops, or steaks. This cut is well-known for its flavor and tenderness, making it a popular choice among chefs.
Synonyms
Examples of usage
- Grilled pork loin with herbs.
- The chef recommended a beef loin roast for dinner.
- I prefer tender loin cuts for stir-frying.
- Loin chops are great for barbecuing.
Translations
Translations of the word "loin" in other languages:
๐ต๐น lombo
๐ฎ๐ณ เคจเคฟเคคเคเคฌ
๐ฉ๐ช Lende
๐ฎ๐ฉ pinggang
๐บ๐ฆ ะฟะพัั
๐ต๐ฑ lopatka
๐ฏ๐ต ่ ฐ่
๐ซ๐ท longe
๐ช๐ธ lomo
๐น๐ท bel
๐ฐ๐ท ํ๋ฆฌ
๐ธ๐ฆ ุฎุงุตุฑุฉ
๐จ๐ฟ bedra
๐ธ๐ฐ bedrรก
๐จ๐ณ ่ ฐ้จ
๐ธ๐ฎ ledveni
๐ฎ๐ธ mjaรฐm
๐ฐ๐ฟ ะฑะตะป
๐ฌ๐ช แฌแแแแก
๐ฆ๐ฟ bel
๐ฒ๐ฝ lomo
Etymology
The word 'loin' originates from the Old French term 'loigne', which means 'flank' or 'side'. This term can be traced back further to the Latin word 'lumbus', meaning 'loin' or 'the lower back'. Over time, 'loin' in English has come to signify various cuts of meat taken from the back of animals, particularly focusing on the tender cuts, which have been a staple in various cuisines worldwide. The culinary importance of the loin has made it a key term in butchery and cooking, allowing for a variety of preparations and cooking methods to highlight its tenderness and flavor.