Meat
Loin
Horse loin is the premium back muscle—fine-grained, tender, and deep red, suited to roasting whole or cutting into steaks and medallions. Flavour is sweet with a clean mineral finish; marbling is usually light, so pull earlier than beef loin of similar thickness. High heat sear and gentle finish, or reverse-sear thick roasts. Rest before carving. In Japanese service, loin may also appear as carefully handled raw slices; for cooked plates, medium-rare showcases the grain best.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 8.63 g
- Saturated Fat 3.8 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4 g
- Polyunsaturated Fat 0.83 g
- Cholesterol 66 mg
- Sodium 60.9 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 24.8 g
- Water 61.5 g
- Energy 177 kcal
- Water 61.5 g
- Protein 24.8 g
- Fat 8.63 g
- Saturated Fat 3.8 g
- Polyunsaturated Fat 0.83 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 37.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.76 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 388 mg
- Major Minerals 387 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.76 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
French chevaline butchers marketed loin as the everyday premium roast and steak.
Japanese basashi culture valued loin for quality raw and seared portions.
Northern Italian restaurants featured horse loin tagliata with rocket and oil.