Tenderloin vs. Sirloin — What's the Difference?

The tenderest part of a loin of beef, pork, or similar cut of meat.

Good-quality beef cut from the loin

A city district notorious for vice and graft.

A cut of meat, especially of beef, from the upper part of the loin just in front of the round.

The tenderest part of a loin of meat, especially of pork or beef.

(US) A cut of beef from the lower part of the back, where the last ribs are (called rump in UK English).

A district of a city where corruption is common, often because the district is devoted to questionable businesses (peep shows, etc) which are easy for police to blackmail and extort.

(UK) A cut of beef from the middle of the back (corresponding to short loin and partly rib in US English).

A strip of tender flesh on either side of the vertebral column under the short ribs, in the hind quarter of beef and pork. It consists of the psoas muscles.

A loin of beef, or a part of a loin.

In New York City, the region which is the center of the night life of fashionable amusement, including the majority of the theaters, etc., centering on Broadway. The term orig. designates the old twenty-ninth police precinct, in this region, which afforded the police great opportunities for profit through conniving at vice and lawbreaking, one captain being reported to have said on being transferred there that whereas he had been eating chuck steak he would now eat tenderlion. Hence, in some other cities, a district largely devoted to night amusement, or, sometimes, to vice.

The portion of the loin (especially of beef) just in front of the rump

A city district known for its vice and high crime rate

The tender meat of the loin muscle on each side of the vertebral column