The History of Sir Loin

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Not a joke. The origin derives from the knighting of a loin steak by King James I of England on his return from Scotland in 1617, he stopped at Hoghton tower for three days, and was entertained with great hospitality by Sir Richard Hoghton. A full account of these festivities is still preserved. His majesty, in his appreciation of Lancashire beef, did thrice strike the joint with his sword and is said to have knighted the loin of beef served on that occasion. That portion of beef has ever since been called “Sir Loin.”

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