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Loin vs Belly

Two cuts people weigh against each other at the counter — here is what actually separates them.

Side by side

LoinBelly
Tenderness 72 64
Marbling 40 92
Umami 62 90
Price 52 70
Loin
Father.Jack from Coventry, UK · CC BY 2.0

Loin

Back · centre-cut chop · karree

The long muscle running along the back, barely worked and therefore very lean. Nearly every breaded cutlet in the world comes from here — schnitzel, tonkatsu, milanesa — because a lean, even muscle is exactly what a coating needs to protect.

63°CFaintly pink is correct

A thin, even fat cap along one edge keeps the muscle from drying; a fully trimmed loin cooks noticeably tougher.

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Belly
Rainer Zenz · CC BY-SA 3.0

Belly

Samgyeopsal · pancetta · side pork

Alternating strata of fat and lean with no connective tissue to fight — the most straightforwardly delicious geometry on any animal. Cured and smoked it is bacon, sliced thick and grilled it is samgyeopsal, braised whole it is dongpo pork. Three cuisines, one slab.

Slow, then hotCrisp the outside

Count the layers: three or more clean bands of fat and lean is what the Korean name literally describes.

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Which one to buy

  • Better forLoin : Belly
  • CutletsLoin92 : —
  • RoastingLoin80 : —
  • GrillingBelly72 : 95
  • BraisingBelly— : 88
  • CuringBelly— : 85

Other comparisons

→Jowl vs Shoulder→Jowl vs Belly→Jowl vs Loin→Shoulder vs Picnic shoulder→Shoulder vs Leg→Picnic shoulder vs Hock & trotter→Picnic shoulder vs Leg→Loin vs Tenderloin

All cuts

Beef Primals

→Chuck→Ribeye→Striploin→Sirloin→Round→Brisket→Short plate→Flank→Shank→Head & cheek→Oxtail

Pork Primals

→Jowl→Shoulder→Picnic shoulder→Loin→Tenderloin→Belly→Leg→Hock & trotter

Lamb Primals

→Neck→Shoulder→Rack→Loin→Leg→Shank→Breast

Chicken Portions

→Breast→Wing→Thigh→Drumstick→Tenderloin→Oyster

Beef Offal Map

→Tongue→Heart→Liver→Rumen→Omasum→Abomasum→Small intestine→Large intestine

Bluefin Tuna Cuts

→Kama→Akami→Otoro→Chutoro→Tail belly

← Back to the chart

Temperatures are guidance for whole-muscle cuts. Ground meat and poultry need 71°C / 160°F throughout.