cut of meat
English Thesaurus
1. a piece of meat that has been cut from an animal carcass (noun.food)
| hypernym | : | meat, |
| definition | : | the flesh of animals (including fishes and birds and snails) used as food (noun.food) |
| hyponym | : | joint, roast, |
| definition | : | a piece of meat roasted or for roasting and of a size for slicing into more than one portion (noun.food) |
| hyponym | : | confit, |
| definition | : | a piece of meat (especially a duck) cooked slowly in its own fat (noun.food) |
| hyponym | : | chop, |
| definition | : | a small cut of meat including part of a rib (noun.food) |
| hyponym | : | chine, |
| definition | : | cut of meat or fish including at least part of the backbone (noun.food) |
| hyponym | : | leg, |
| definition | : | the limb of an animal used for food (noun.food) |
| hyponym | : | side, side of meat, |
| definition | : | a lengthwise dressed half of an animal's carcass used for food (noun.food) |
| hyponym | : | forequarter, |
| definition | : | the front half of a side of meat (noun.food) |
| hyponym | : | hindquarter, |
| definition | : | the back half of a side of meat (noun.food) |
| hyponym | : | cut of beef, |
| definition | : | cut of meat from beef cattle (noun.food) |
| hyponym | : | rib, |
| definition | : | cut of meat including one or more ribs (noun.food) |
| hyponym | : | entrecote, |
| definition | : | cut of meat taken from between the ribs (noun.food) |
| hyponym | : | shank, |
| definition | : | a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg (noun.food) |
| hyponym | : | shin, shin bone, |
| definition | : | a cut of meat from the lower part of the leg (noun.food) |
| hyponym | : | brisket, |
| definition | : | a cut of meat from the breast or lower chest especially of beef (noun.food) |
| hyponym | : | steak, |
| definition | : | a slice of meat cut from the fleshy part of an animal or large fish (noun.food) |
| hyponym | : | loin, |
| definition | : | a cut of meat taken from the side and back of an animal between the ribs and the rump (noun.food) |
| hyponym | : | sirloin, |
| definition | : | the portion of the loin (especially of beef) just in front of the rump (noun.food) |
| hyponym | : | tenderloin, undercut, |
| definition | : | the tender meat of the loin muscle on each side of the vertebral column (noun.food) |
| hyponym | : | neck, |
| definition | : | a cut of meat from the neck of an animal (noun.food) |
| hyponym | : | shoulder, |
| definition | : | a cut of meat including the upper joint of the foreleg (noun.food) |
| hyponym | : | cut of veal, |
| definition | : | cut of meat from a calf (noun.food) |
| hyponym | : | cut of mutton, |
| definition | : | cut of meat from a mature sheep (noun.food) |
| hyponym | : | cut of lamb, |
| definition | : | cut of meat from a lamb (noun.food) |
| hyponym | : | saddle, |
| definition | : | cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins (noun.food) |
| hyponym | : | rack, |
| definition | : | rib section of a forequarter of veal or pork or especially lamb or mutton (noun.food) |
| hyponym | : | cut of pork, |
| definition | : | cut of meat from a hog or pig (noun.food) |
Visual ArtiKata
Explore cut of meat in ArtiKata.com >