A cut of meat from the region of an animal below the rib cage, but above the hipbone.
1
The original porter-house steaks came from the small end of the loin.
2
The hind-quarter of veal and the loin make two good roasting pieces.
3
This consists of the leg and loin, and is the choicest cut.
4
All three collagens had lower content in loin than that in rump.
5
English chops: Cut two inches thick from the loin, including the kidney.
6
To roast the loin trim and tie into shape and then roast.
7
Two loin lamb chops left from the night's dinner went in too.
8
Shoulder, loin, or spare ribs may be roasted in the same manner.
9
Odysseus was honoured by Eumæus with a choice portion of the loin.
10
The best veal chops for grilling are rib chops and loin chops.
11
The loin, some cuts contain as low as 3 per cent, waste.
12
INGREDIENTS.-Theremains of a cold neck or loin of mutton, 2 oz.
13
Score the loin about 3mm deep across its length in narrow strips.
14
There was also pork loin with sautéed bok choy, clams with butter.
15
Buy an extra pork loin and slice for lunch the next day.
16
Take a rib piece or loin roast of seven or eight pounds.
