John Myers
The loin is a term commonly used in Austria for the back of pork, veal, or lamb. The corresponding section is located between the neck and hind leg on the back of the animals for slaughter.
Further pieces of pork, veal, or lamb are cut from the loin. These include chops and schnitzels as well as a variety of steaks and salmon. In the case of veal and pork loin, a distinction can also be made between long and short loins. The chops from the short loin should not be cut too thinly so that they do not dry out during cooking.
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