Loin

The loins are the sides between the lower ribs and pelvis, and the lower part of the back.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 of Humans and quadrupeds (such as horses [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] , pigs [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] or cattle [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 or sirloin steak.

As a human anatomical term

In human anatomy the term "loin" or "loins" refers to the side of the human body below the rib 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] The Lumbar region of the Spinal 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 a Loincloth. [cite news
last =
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coauthors =
title = WiseGeek
work = What is a Loincloth?
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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 =
language =
publisher =
date = 2005
url = http://bibletab.com/l/loincloth.htm
accessdate = 2008-06-26] [cite news
last =
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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 =
language =
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
last =
first =
coauthors =
title = GraceCathedral
work = Sermon Exserpts
pages =
language =
publisher =
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 a belt. [cite news
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coauthors =
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

Butchers frequently refer to the section of meat below the rib cage, yet above the round as "loin". Various names of meats further butchered from the loin section of cattle and porkcite 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 as tenderloin and sirloin. In American Culinary arts [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 =
first =
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 named sirloin, tenderloin, top sirloin, and short loin [cite news
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coauthors =
title = FoodSubs
work = Beef Loins
pages =
language =
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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's Culinary 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
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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 most tender 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 desirable filet mignon.

ee also

* Loincloth
* Cuts of beef

Notes and References