Tenderloin

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Tenderloin

Tenderloin (/ˈtɛndərˌlɔɪn/) is a term used in the field of medicine and anatomy to refer to a specific cut of meat, particularly beef or pork, from the loin region of an animal. The term is derived from the Middle English words 'tender' and 'loin', which refer to the softness of the meat and the area of the animal from which it is taken, respectively.

Etymology

The term 'tenderloin' is a combination of the words 'tender' and 'loin'. 'Tender' is derived from the Old English 'tendre', which means soft or delicate. 'Loin' is derived from the Old French 'loigne', which refers to the area of an animal between the lower ribs and the hip bone.

Related Terms

  • Loin: The part of the body on both sides of the spine between the lower ribs and the hip bones.
  • Cut of meat: A piece of meat cut from a specific part of an animal.
  • Beef: The meat from a cow.
  • Pork: The meat from a pig.

Pronunciation

Tenderloin is pronounced as /ˈtɛndərˌlɔɪn/.

Medical Relevance

In the medical field, the term 'tenderloin' is often used to refer to the loin region of the human body, which is located on both sides of the spine between the lower ribs and the hip bones. This area is often the focus of medical examinations and treatments due to its proximity to vital organs such as the kidneys and the lower part of the lungs.

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