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Loin. The loins, or lumbus, are the sides between the lower ribs and pelvis, and the lower part of the back. [1][2][3] The term is used to describe the anatomy of humans and quadrupeds, such as horses, [4][5] pigs, [6][7] or cattle. [8] The anatomical reference also applies to particular cuts of meat, including tenderloin or sirloin steak.
Regions. facial region includes the lower half of the head beginning below the ears. The forehead is referred to as the frontal region. The eyes are referred to as the orbital or ocular region. The cheeks are referred to as the buccal region. The ears are referred to as the auricle or otic region. The nose is referred to as the nasal region.
Flank (anatomy) Surface lines of the front of the thorax and abdomen. (Latus labeled as "lumbar".) The flank or latus is the side of the body between the rib cage and the iliac bone of the hip (below the rib cage and above the ilium). [1] It is sometimes called the lumbar region.
In human anatomy, the groin, also known as the inguinal region or iliac region, [1] is the junctional area between the torso and the thigh. [2] The groin is at the front of the body on either side of the pubic tubercle, where the lower part of the abdominal wall meets the thigh. [3][1] A fold or crease is formed at this junction known as the ...
The psoas major (/ ˈsoʊ.əs / or / ˈsoʊ.æs /; from Ancient Greek: ψόᾱ, romanized: psóā, lit. 'muscles of the loins') is a long fusiform muscle located in the lateral lumbar region between the vertebral column and the brim of the lesser pelvis. It joins the iliacus muscle to form the iliopsoas. In animals, this muscle is equivalent to ...
The body (Latin: corpus) forms less than two-fifths of the acetabulum; and also forms part of the acetabular fossa. The internal surface of the body is part of the wall of the lesser pelvis and gives origin to some fibers of the obturator internus. The wing (Latin: ala) is the large expanded portion which bounds the greater pelvis laterally. It ...
Description. A thick slice of beef tenderloin. A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys.
Pork tenderloin. Raw pork tenderloin. Roast pork tenderloin slices in an entrée. Pork tenderloin (marked as "8") Pork tenderloin, also called pork fillet, [1] pork steak[2] or Gentleman's Cut, is a long, thin cut of pork. As with all (mammalian) quadrupeds, the tenderloin refers to the psoas major muscle [3] along the central spine portion ...