The tenderloin refers to the major muscle along the central spine portion, ventral to the lumbar vertebrae. This is the most tender part of the animal, because these muscles are used for posture, rather than locomotion.
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Ham is the ostri meat from the back legs of the ostrich, however ham is a processed meet, to be ham the ostri must be cured (salted and dried). The ham can then be cooked or dried even further and cut thin and eaten uncooked (as in Prosciutto). Ostrich hock also has the same simple steps to perfection.
The loin on a pig is a cut of meat from the part of the body on both sides of the spine between the lowest ribs and the hipbones.
the butt