The lumbar area, extending from the end of the ribcage to the start of the pelvis.
A cut of either pork or lamb which is taken from the back.
cuts from the animal's back between the ribs and the hip.
Region between the ribcage and croup.
a cut of meat taken from the side and back of an animal between the ribs and the rump
either side of the backbone between the hipbone and the ribs in humans as well as quadrupeds
The section of the body located on both sides of the backbone between the ribs and the hips.
That portion of the back on each side of the vertebrae from the last rib posterior to the hip joint.
The boneless portion of edible flesh cut lengthwise from either side of the backbone of a large, round-bodied fish.
The part of the back on either side of the spine and between the lower rib and hip joint.
Region of the body on either side of the vertebral column between the last ribs and the hindquarters.
The region of the body associated with the lumbar portions of the vertebrae column (i.e., behind the ribs and in front of the pelvic girdle).
sides of the dog in the lumbar vertebrae region
A cut of meat that typically comes from the back of the animal.
A loin is a cut of meat that comes from the back of...
The loins are the part of the body on either side of the backbone, between the ribs and pelvis. It is often used when describing the anatomy of humans and quadrupeds (such as horses, pigs or cattle). The anatomical reference also carries over into the description of cuts of meat from some such animals, eg. tenderloin or sirloin steak.