loin

The loin refers to the part of an animal's body located between the hip bone and the last ribs, on either side of the backbone. This area is also known as the butcher's term for a cut of meat from that region. For example, the upper part of a beef loin is called the "surloin". In human anatomy, the plural "loins" can refer to the lower abdominal and hip regions.12

Lean muscle meat, regardless of the animal, is typically composed of about 21% protein, 73% water, 5% fat, and 1% ash. The nutrient composition can vary based on the animal's diet and fattening.3