- Types:
- show 75 types...
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joint, roast
a piece of meat roasted or for roasting and of a size for slicing into more than one portion
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confit
a piece of meat (especially a duck) cooked slowly in its own fat
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chop
a small cut of meat including part of a rib
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chine
cut of meat or fish including at least part of the backbone
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leg
the limb of an animal used for food
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side, side of meat
a lengthwise dressed half of an animal's carcass used for food
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forequarter
the front half of a side of meat
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hindquarter
the back half of a side of meat
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cut of beef
cut of meat from beef cattle
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rib
cut of meat including one or more ribs
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entrecote
cut of meat taken from between the ribs
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shank
a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
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shin, shin bone
a cut of meat from the lower part of the leg
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brisket
a cut of meat from the breast or lower chest especially of beef
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steak
a slice of meat cut from the fleshy part of an animal or large fish
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loin
a cut of meat taken from the side and back of an animal between the ribs and the rump
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sirloin
the portion of the loin (especially of beef) just in front of the rump
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tenderloin, undercut
the tender meat of the loin muscle on each side of the vertebral column
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neck
a cut of meat from the neck of an animal
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shoulder
a cut of meat including the upper joint of the foreleg
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cut of veal
cut of meat from a calf
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cut of mutton
cut of meat from a mature sheep
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cut of lamb
cut of meat from a lamb
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saddle
cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
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rack
rib section of a forequarter of veal or pork or especially lamb or mutton
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cut of pork
cut of meat from a hog or pig
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side of beef
dressed half of a beef carcass
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chuck
the part of a forequarter from the neck to the ribs and including the shoulder blade
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chuck short ribs
between the chuck and the brisket
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sparerib
a cut of pork ribs with much of the meat trimmed off
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foreshank
a cut of meat from the upper part of a front leg
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hindshank
a cut of meat from the upper part of a rear leg
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plate
the thin under portion of the forequarter
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flank
a cut from the fleshy part of an animal's side between the ribs and the leg
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fish steak
cross-section slice of a large fish
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beefsteak
a beef steak usually cooked by broiling
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beef loin
cut of meat from a loin of beef
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wedge bone
part of the sirloin nearest the rump
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flat bone
part of the sirloin next to the wedge bone
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pin bone
part of the sirloin between the flat bone and the porterhouse
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sirloin tip
a cut of beef from the upper end of the sirloin
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beef tenderloin
beef loin muscle
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pork tenderloin
pork loin muscle
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blade
a cut of beef from the shoulder blade
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blade roast
a roast cut from the blade
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beef neck
a cut of beef from the neck of the animal
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pot roast
cut of beef suitable for simmering in liquid in a closed pot
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short ribs
cut of beef containing rib ends near the sternum
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rib roast, standing rib roast
a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs
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round
a cut of beef between the rump and the lower leg
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top round
roast cut from the round; usually suitable for roasting
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rump
fleshy hindquarters; behind the loin and above the round
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rump roast
a cut of beef or veal from the fleshy hindquarters of the animal
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aitchbone
a cut of beef including the H-shaped rump bone
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beef roast, roast beef
cut of beef suitable for roasting
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scrag, scrag end
the lean end of a neck of veal
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roast veal, veal roast
cut of veal suitable for roasting
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mutton chop
chop cut from a mature sheep
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scrag
lean end of the neck
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breast of lamb, poitrine d'agneau
a cut of lamb including the breastbone and attached muscles dressed as meat
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saddle of lamb
backbone and both loins of a lamb
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loin of lamb
meat from a loin of lamb
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lamb chop, lamb-chop, lambchop
chop cut from a lamb
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lamb roast, roast lamb
a cut of lamb suitable for roasting
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crown roast, rack of lamb
a roast of the rib section of lamb
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ham hock
a small cut of meat from the leg just above the foot
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gigot, leg of lamb
lamb leg suitable for roasting
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pork loin
meat from a loin of pork
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side of pork
dressed half of a hog carcass
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pork roast, roast pork
cut of pork suitable for roasting
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gammon, ham, jambon
meat cut from the thigh of a hog (usually smoked)
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picnic ham, picnic shoulder
shoulder of a hog usually smoked
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porkchop
chop cut from a hog
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bacon
back and sides of a hog salted and dried or smoked; usually sliced thin and fried
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spareribs
cut of pork from the rib section with most of the meat trimmed off
