Loin
{{Short description|Sides between the pelvis, ribs, and lower back}}
{{for multi|the French film|Loin (film)|other uses|Sir Loin (disambiguation)}}
The loins, or lumbus, 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 |access-date=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 |archive-url=https://archive.today/20130117084240/http://www.askoxford.com/concise_oed/loin?view=uk |url-status=dead |archive-date=January 17, 2013 |access-date=2008-08-13 |publisher=Oxford U.P |location=London |year=2005 |isbn=0-19-861022-X}}{{cite web|url=http://www.theodora.com/anatomy/surface_anatomy_of_the_back.html |title=Surface Anatomy of the Back - Human Anatomy |publisher=Theodora.com |access-date=2010-03-17}} The term is used to describe 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 |access-date=2008-08-13}}{{cite web|url=http://horses.about.com/od/partsofthehorse/g/loin.htm |title=Parts of the Horse Clickable Image - Parts of the Horse The Loin |publisher=Horses.about.com |date=2009-11-02 |access-date=2010-03-17}} pigs,{{cite web |url=http://allrecipes.com/Recipes/Main-Dish/Roasts/Pork-Tenderloin/Main.aspx |title=Pork Tenderloin |publisher=All Recipes |access-date=2010-03-17 |archive-url=https://web.archive.org/web/20130529000226/http://allrecipes.com/recipes/main-dish/roasts/pork-tenderloin/main.aspx |archive-date=2013-05-29 |url-status=dead }}{{cite web |url=http://www.upprs.com/health/pet_pig_parts.htm |title=Do You Know the Parts of Your Pet Pig? |access-date=2008-08-13|publisher=United Pet Pig Registry, Inc}} extracted from {{cite book |first=David E. |last=Reeves |author2=H. Neil Becker |author3=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.{{cite web|url=http://www.cooks.com/rec/search/0,1-0,roast_beef_tenderloin,FF.html |title=Recipes - Roast Beef Tenderloin |publisher=Cooks.com |access-date=2010-03-17}} The anatomical reference also applies to particular cuts of meat, including tenderloin or sirloin steak.
Human anatomy
In human anatomy, the term "loin" or "loins" refers to the side of the human body below the rib cage to just above the pelvis. It is frequently used to reference the general area below the ribs.
The lumbar region of the spinal column is located in the loin area of the body.{{cite web|url=http://www.back.com/anatomy-lumbar.html |title=Anatomy – Lumbar Spine |publisher=Back.com |access-date=2010-03-17}}
Society and culture
In contemporary usage, the term appears primarily in two contexts: where loins are "girded" in preparation for a challenge, or else euphemistically referring to human genitals. In literature or poetry, to feel a "stirring" in one's loins may suggest sexual excitement.
The word "loincloth" in the Bible, is used to refer to an item of clothing which covers the loins. The "fruit" of one's loins refers to offspring,{{cite news
| title = TheFreeDictionary Idoms Collection
| work = Fruit of [his\my] Loin
| year = 2005
| url = http://idioms.thefreedictionary.com/fruit+of+loins
| access-date = 2008-06-26}} and "fruit of my loins" also appears in the King James Version.{{cite news
| title = ScriptureText
| work = Acts 2:30
| year = 2005
| url = http://scripturetext.com/acts/2-30.htm
| access-date = 2008-06-26}}
Loins may refer generally to the lower area of the body,{{cite news
| title = GraceCathedral
| work = Sermon Exserpts
| year = 2005
| url = http://www.gracecathedral.org/enrichment/brush_excerpts/brush_20050329.shtml
| access-date = 2008-06-26
| archive-url = https://web.archive.org/web/20081012165742/http://www.gracecathedral.org/enrichment/brush_excerpts/brush_20050329.shtml
| archive-date = 2008-10-12
| url-status = dead
}} much like the term "below the belt" derives from a belt worn at the waist.{{cite news
| title = Phrases.org.uk
| work = Phrase Meanings: Below the Belt
| year = 2005
| url = http://www.phrases.org.uk/meanings/61100.html
| access-date = 2008-06-26}}
When the long tunic of the Ancient era was the typical garment, the phrase "gird one's loins" described the process of raising and securing the lower portion of the tunic between one's legs to increase mobility for work or battle.{{cite book | title = Theological Dictionary of the Old Testament | volume = 4 |author= G. Johannes Botterweck & Helmer Ringgren |publisher = Wm. B. Eerdmans Publishing |url =https://books.google.com/books?id=T5gGQTrc1coC&q=gird+loins&pg=PA442 | date = 1981 | page = 442 | isbn = 9780802823281 | access-date = 1 February 2016 }} In the modern age, it has become an idiom meaning to prepare oneself for action, as in:
{{Block indent|If your counselor says your aptitude scores show that you have the ability [ ... ], gird up your loins and start making a valiant try right now.{{Citation | author = Leslie L. Nason, Ed. D. | title = School of your Choice | newspaper = Lawrence Daily Journal | page = 3 | date = 6 October 1965 | url = https://news.google.com/newspapers?nid=2199&dat=19651006&id=NE4xAAAAIBAJ&pg=7246,565608&hl=en | access-date = 1 February 2016}}}}
Loins in butchery
{{Main|Beef|Butcher}}
{{multiple image
| width = 330]
| footer = When a carcass is butchered, it is divided into many sections
| image1 = US Beef cuts.svg
| alt1 = American-tradition cuts
| caption1 = American-tradition cuts
| image2 = British Beef Cuts.svg
| alt2 = British-tradition cuts
| caption2 = British-tradition cuts
}}
Butchers refer to the section of meat below the rib cage, but above the round (in a carcass hanging from the head end) as loin.
Various names of meats further butchered from the loin section of cattle and pig contain the name "loin" such as tenderloin and sirloin. In American butchery of beef, the loin section of beef is further divided and named sirloin,{{cite news
| title = GourmetSleuth
| work = Guide to Beef Cuts
| year = 2005
| url = http://www.gourmetsleuth.com/beefcuts.htm
| archive-url = https://web.archive.org/web/20010619114012/http://gourmetsleuth.com/beefcuts.htm
| url-status = usurped
| archive-date = June 19, 2001
| access-date = 2008-06-26}} top sirloin, short loin and tenderloin.
In the British butchery of beef, the same section is generally referred to as the "rump".
Cuts of pork of this section include pork loin and pork tenderloin.{{cite web |url=http://southernfood.about.com/cs/porktenderloin/a/pork_tenderloin.htm |title=Pork Tenderloin Recipes |first=Diana |last=Rattray |access-date=2008-08-13 |publisher=About.com}}
It has been suggested by culinary professionals that tenderloin is the most tender cut of beef one can get.{{cite web|url=http://bbq.about.com/cs/steaks/a/aa091397a.htm |title=Steak: Grades & Cuts - Know what beef to buy |publisher=Bbq.about.com |date=2009-10-30 |access-date=2010-03-17}} The loin section of beef is fairly popular among consumers for its low fat qualities. It is the source of filet mignon.
See also
References
{{Reflist|refs=
| title = BibleTab
| work = Loincloth
| year = 2005
| url = http://bibletab.com/l/loincloth.htm
| access-date = 2008-06-26}}
}}