From the anatomical point of view, the loins - each animal has two, separated into one by the side - correspond to specific muscles: the lumbar. Moreover, depending on the animal from which it is made, the loin can be an essential element of particular cuts of meat or recipes. They are classic examples of beef: the rib with the bone - half a vertebra - the "entrecote without" bone - from which the "tagliata" is usually obtained - the Florentine steak, the t-bone and the porterhouse - the latter three, slightly different in thickness and anatomical point, also include fillet in different percentages. Furthermore, in the Florentine steak, the loin is also identified as "sirloin". From the veal and lamb, young animals, the whole loin is obtained with ribs or ribs. From the pork, on the other hand, the loin attached to half the vertebra is portioned into chops with the bone, sometimes provided with a "handle" - which would then be the rib. In some areas this cut is jargon called "stick".
The loin, in addition to being of medium-high cost - depending on the animal from which it is obtained - also has discrete nutritional properties. Obviously, as for all cuts of meat and for various fishery products, these depend above all on: subspecies or animal race, sex, age, nutritional status and level of processing. In general, being naturally poor in connective tissue, despite being discreetly stressed in the movements of the animal, the loin is tender, not too fat - even if this can vary a lot according to the trimming, the breed and the breeding method - and on average digestible.
From a strictly dietary point of view, the loin belongs to the 1st fundamental group of foods - foods rich in proteins of high biological value, vitamins (especially water-soluble B group) and specific minerals (in particular iron). However, there is no lack of cholesterol, saturated fats - fortunately not prevalent over unsaturated ones - abundant purines and phenylalanine amino acid - the latter two factors, not tolerated by those suffering from the specific metabolic complication. In general, large portions of sirloin are always inadvisable; even more in overweight, in "hypercholesterolemia, in" hyperuricemia, in phenylketonuria, in those suffering from digestive complications and liver or kidney diseases.
In the kitchen the loin is used above all to prepare second courses; this does not mean that it cannot be an excellent quality ingredient for selected minced meat for sauces, meatballs, hamburgers, etc. It lends itself to intense and fast cooking, such as grilled, grilled and possibly in a pan. Being quite soft - as long as it is cooked in the right way - it lends itself to being eaten "rare". Note: sometimes, the bone-in sirloin, or entrecote, is replaced by a less valuable and much cheaper cut of meat, the rump. With the loin it is possible to produce a sausage, not ground, called loin.
The quality of the loin may not only depend on the raw material, but also on the processing. In fact, it is one of the cuts that, in beef, changes the most following aging, that is the sort of "mummification" that occurs by leaving it whole and in a cold room - at low temperature but just above 0 ° C - necessary to dry. the meat and to make them mature superior taste and aroma. However, this results in a lower yield of the meat, which by dehydrating and requiring a greater degree of husking before cooking - to discard the slightly unpleasant surface layer from an aromatic point of view - loses weight and increases in cost. This, which can also be useful for certain animals of the game group - the so-called black meat - does not, however, apply to other meats, such as pork.
with high biological value, specific vitamins and minerals. It has a medium or high energy intake - depending on the species, breed, state of nutrition and the level of husking of the surface fat - but it can also fluctuate a lot according to the variables we have mentioned in the introduction. What many do not know is that, given the nutritional status of contemporary animals, very often the light pork loin is leaner and less caloric than that of beef belonging to certain fattening breeds.
The calories of the loin are mainly provided by proteins and lipids; carbohydrates are absent. The peptides have a high biological value, that is, they contain all the essential amino acids in the right quantities and proportions compared to the human model. Fatty acids are predominantly unsaturated, especially monounsaturated, sometimes followed almost equally by saturated ones; polyunsaturates, consisting mainly of omega 6, are the least significant fat portion. Cholesterol is present in significant but all in all acceptable quantities - lower than those of egg yolk, crustaceans, certain molluscs, offal, etc.
The loin does not contain dietary fiber, gluten and lactose; if it is very aged, it can mature small concentrations of histamine - especially on the outside. On the other hand, it has significant quantities of purines and phenylalanine amino acid.
From a vitamin point of view, loin is a food that does not stand out from the average of products belonging to the same category - meat. It mainly contains water-soluble vitamins of group B, in particular niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12); thiamin (B1), riboflavin (B2), pantothenic acid (vit B5), biotin (vit H) and folates are less relevant. Ascorbic acid (vitamin C) and all the fat-soluble (vit A, vit D, vit E, vit K).
Also as regards the mineral salts, the loin does not stray too far from its group to which it belongs. The iron content is good, but also zinc and phosphorus; it also brings potassium.
Loin, rich in high biological value proteins, is very useful in the diet of those who have a greater need for all essential amino acids; for example: pregnancy and breastfeeding, growth, extremely intense and / or prolonged sporting practice, old age - for eating disorder and tendency to geriatric malabsorption - pathological malabsorption, recovery from specific or generalized malnutrition, defedation, etc.
For the reasonable content of cholesterol and the acceptable percentage of saturated fat, it can be used in the diet against hypercholesterolemia, provided that the portion and frequency of consumption are acceptable. Note: in dietary therapy against dyslipidemia it is however less appropriate compared to fish - finnuts proper - rich in omega 3 (EPA and DHA). It is a neutral food for diets aimed at subjects suffering from hyperglycemia or type 2 diabetes mellitus, hypertriglyceridemia and hypertension, except in the presence of severe overweight.
Loin is one of the products to avoid - especially that obtained from game - or in any case to be consumed with extreme moderation, in case of severe hyperuricemia - tendency to gout - and kidney stones or lithiasis from uric acid crystals. It should be completely excluded from the diet for phenylketonuria. It does not show contraindications for lactose intolerance and celiac disease; it should also be harmless for histamine intolerance.
The loin is an appreciable source of bioavailable iron and participates in covering the metabolic needs, higher in fertile, pregnant women, marathon runners and vegetarians - especially vegans. Note: Iron deficiency can lead to iron deficiency anemia. It contributes to the satisfaction of the need for phosphorus, a very abundant mineral in the organism - in particular in the bones in the form of hydroxyapatite, in the phospholipids of cell membranes and in the nervous tissue etc. The zinc content - essential for hormonal and enzymatic antioxidant production - it is more than appreciable. It is not to be considered an essential source of potassium, but it nevertheless participates in satisfying the body's demand - greater in case of increased sweating, for example in sports, increased diuresis and diarrhea; the lack of this alkalizing ion - necessary for the membrane potential and very useful in the fight against primary arterial hypertension - induces, especially related to lack of magnesium and dehydration, the onset of muscle cramps and general weakness.
The loin is very rich in B vitamins, all coenzyme factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of the various body tissues.
It is not allowed in the vegetarian and vegan diet. It is inadequate for Hindu and Buddhist nutrition; sirloin steak should be considered a kosher and halal food - as long as it meets the specific criteria of slaughter. After full cooking, it is also allowed in the diet during pregnancy. The average portion of sirloin is approximately 100-150 g.
, together with some cuts of the thigh; without the addition of fatty cuts it does not lend itself to making hamburgers, meatballs, sausages and meat sauce etc. The most suitable methods of heat transmission are conduction (from metal to meat; more rarely from oil to meat ), convection (from air to meat) and radiation (from embers, which release infrared rays, to meat). The recommended temperatures are almost always very high and the times generally low or moderate; some recommend cooking at a low temperature. The most used cooking techniques or systems are: grilled and spit - both on embers and gas and stone - baked, grilled, in a pan and, albeit rarely, frying. Loin is often used to obtain whole roasts; however, it is mandatory to specify that, being a fairly lean cut, it can be problematic. An excessively intense and / or prolonged cooking will determine the contraction of the collagen fibers, the consequent squeezing of the cells with leakage of liquid and dehydration of the meat; the result will be that of a dry, hard and stringy roast.
Salt Crusted Roast Beef
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The most famous recipes based on sirloin on the bone are: grilled rib of beef - considered a Florentine steak without fillet - t-bone and porterhouse. Without bone, on the other hand, from the loin of beef cut into entrecote steaks cooked on the grill or on the plate, you get the cut with rocket and parmesan or with garlic and rosemary oil, if left whole and baked in the oven, roast beef is common. With the veal loin cut into thin slices it is possible to make the well-known escalopes and saltinbocca alla romana. Numerous types of whole roast to cook in the oven or braise - also stuffed - are obtained from the pork loin; sliced instead, it can be the basis of pan-fried medallions - plain, floured or with sauce. As anticipated, many also appreciate carpaccio and loin tartar taken from cattle, deer and a few other animals.
The food and wine pairing depends above all on the specific recipe.
and Wagyu - and pork - from Mora Romagnola, Cinta Senese, Nero dei Nebrodi etc.
Anatomically speaking, the loin - even if it would be more correct to speak in the plural, since every being has two (one on each side) - is therefore constituted by the lumbar muscle. This, which has the function of supporting the weight of the back and belly, and extending the vertebral column from the center of the body to the hips, is located in the hindquarters of the beast. It has a more or less cylindrical or ellipsoidal and elongated shape. It is located in the outermost loggia and is partly covered by subcutaneous adipose tissue, above which the skin is located; below and to the side, however, it remains attached to the lumbar vertebrae.
It must also be emphasized that the lumbar muscles, in beef, can be divided into two types: the anterior one - towards the head - and the posterior one - towards the tail; in English these two cuts are called short loin (translated: "short loin") and sirloin (translated: "rump") - in this order - between which, on the opposite side of the vertebral column, is the fillet - iliopsoas muscle, in English "tenderloin".
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