loin
n. countablen. the part of an animal's body between the ribs and the hip. In cooking, it is often used to describe the best cuts of meat from this area.
n. the region of an animal's body between the ribs and the hip. In culinary contexts, it refers to the specific cut of meat from this area, often prized for its tenderness and flavor.
The chef grilled a thick cut of beef loin.
When selecting a steak, many people prefer the loin because it is less fatty and more tender than other cuts.
The anatomical structure of the loin is complex, containing several muscles that are often separated for different culinary purposes, such as tenderloin and sirloin.
From Middle English loyne, from Old French loigne, from Vulgar Latin lumbea, from Latin lumbus, of uncertain origin, possibly from Oscan-Umbrian londwo- or Proto-Germanic lundwuz, both ultimately from Proto-Indo-European lendʰ- (“kidney, waist”). Cognate with Modern English lend (“loin”), Dutch lende, German Lende, Swedish länd (“haunch, loin”), Danish lænd, Proto-Slavic *lędvьje (Russian ля́двея (ljádveja)). Doublet of lend.