Definition of loin

The word "loin" originates from the Old Norse word "hlúðr," which means "haunch" or "side." This word was brought to English by the Vikings in the 9th century during their invasions of Britain. The Vikings had a significant impact on the English language, contributing a number of words that are still commonly used today. In the context of meat, they brought with them the word "flesh," which replaced the Old English word "flesc." They also introduced the word "steak," which comes from the Old Norse word "stykkja," meaning "a chip or piece." The use of the word "loin" to refer to a specific cut of meat emerged during the Middle Ages, as meat gradually became more widely consumed in Europe. The term "loin" was applied specifically to the area of back in which the muscles required for running were located, as this part of the animal was not needed for agricultural work. The exact meaning of the word "loin" has varied over time. It was traditionally interpreted to refer specifically to the area between the last rib and the hip bone, but now it is often used more broadly to describe a larger portion of meat that includes some of the surrounding muscles as well. Despite its Viking origins, the word "loin" has become deeply ingrained in English culinary vocabulary, and is now used worldwide to describe a specific type of meat cut.