Derived from the Latin word lumbus, the term loin It has several uses. The first meaning mentioned by the Royal Spanish Academy (RAE ) in his dictionary refers to central and lower back sector .
In the case of quadruped animals , called loin al spine , from the legs to the cross. If we focus on the beef or pork , the loin is the cut which is obtained under the ribs, next to the spine.
As a cut of meat, therefore, the loin arises from the dorsal region and encompasses the muscles that are at the sides of the spine. The tenderloin beef It is one of the most valued in the gastronomy since it is usually very tender.
Usually the loin is sold as steak or fillet . He Tenderloin with mustard and the Pepper Steak are two of the recipes More popular.
Loin, on the other hand, is part of the book in which the label . This is the sector through which the leaves are fastened; This includes the title of the work, its author and its publisher.
Is called Donkey , meanwhile, at a low elevation that is done in the asphalt of a street or a route with the aim of reducing the speed of vehicles. Upon encountering a donkey's back, the driver is forced to slow down and pass slowly.
At colloquial language Finally, expressions such as “Rub the loin” (flatter) or "Duck the loin" (work hard, resign).
