Loin

Loin is a term used in culinary arts to refer to a cut of meat from the side of a mammal or bird, or in medical and anatomical terms to refer to the part of the human body on both sides of the vertebral column between the hip bone and the false ribs.

Culinary Definition

In culinary arts, the loin refers to a cut of meat that comes from the area of an animal between the rib cage and the rump. This cut of meat is often used for roasting, grilling, or frying. The term is also used to refer to the same area of a bird, especially in the case of chicken and turkey.

Anatomical Definition

In human anatomy, the loin refers to the side of the human body between the lower ribs and the pelvis. It is often used to refer to the general area below the ribs. The term is also used in a more specific sense to refer to the area of the back between the end of the rib cage and the beginning of the hip bone.

Medical Significance

The loin area in humans is of medical significance due to the presence of several important organs, including the kidneys and the lower part of the digestive system. Pain in the loin area can be a sign of various medical conditions, including kidney disease, urinary tract infections, and lower back problems.

See Also

• Cut of meat
• Human anatomy
• Kidney disease
• Urinary tract infection
• Lower back problems

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