- Types:
- show 88 types...
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stew meat
tough meat that needs stewing to be edible
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bird, fowl
the flesh of a bird or fowl (wild or domestic) used as food
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game
the flesh of wild animals that is used for food
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dark meat
the flesh of the legs of fowl used as food
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raw meat
uncooked meat
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red meat
meat that is dark in color before cooking (as beef, venison, lamb, mutton)
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organs, variety meat
edible viscera of a butchered animal
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cut, cut of meat
a piece of meat that has been cut from an animal carcass
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cold cuts
sliced assorted cold meats
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beef, boeuf
meat from an adult domestic bovine
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carbonado
a piece of meat (or fish) that has been scored and broiled
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halal
(Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah
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jerk, jerked meat, jerky
meat (especially beef) cut in strips and dried in the sun
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pemican, pemmican
lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
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veal, veau
meat from a calf
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horseflesh, horsemeat
the flesh of horses as food
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mouton, mutton
meat from a mature domestic sheep
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lamb
the flesh of a young domestic sheep eaten as food
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porc, pork
meat from a domestic hog or pig
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sausage
highly seasoned minced meat stuffed in casings
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sausage meat
any meat that is minced and spiced and cooked as patties or used to fill sausages
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escargot, snail
edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
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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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poultry
flesh of chickens or turkeys or ducks or geese raised for food
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wildfowl
flesh of any of a number of wild game birds suitable for food
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giblet, giblets
edible viscera of a fowl
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gobbet
a lump or chunk of raw meat
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offal
viscera and trimmings of a butchered animal often considered inedible by humans
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heart
a firm rather dry variety meat (usually beef or veal)
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liver
liver of an animal used as meat
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sweetbread, sweetbreads
edible glands of an animal
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brain
the brain of certain animals used as meat
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stomach sweetbread
edible pancreas of an animal
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neck sweetbread, throat sweetbread
edible thymus gland of an animal
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tongue
the tongue of certain animals used as meat
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venison
meat from a deer used as food
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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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tripe
lining of the stomach of a ruminant (especially a bovine) used as food
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buffalo
meat from an American bison
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ground beef, hamburger
beef that has been ground
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bully beef, corn beef, corned beef
beef cured or pickled in brine
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pastrami
highly seasoned cut of smoked beef
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beef jerky
strips of dried beef
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biltong
meat that is salted and cut into strips and dried in the sun
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cut of veal
cut of meat from a calf
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calves' feet
feet of calves used as food; usually jellied
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hare, rabbit
flesh of any of various rabbits or hares (wild or domesticated) eaten as food
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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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cochon de lait, suckling pig
whole young pig suitable for roasting
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salt pork
fat from the back and sides and belly of a hog carcass cured with salt
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pigs' feet, pigs' knuckles
feet or knuckles of hogs used as food; pickled or stewed or jellied
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chitlings, chitlins, chitterlings
small intestines of hogs prepared as food
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haslet
heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
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black pudding, blood pudding, blood sausage
a black sausage containing pig's blood and other ingredients
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Bologna sausage, bologna
large smooth-textured smoked sausage of beef and veal and pork
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chipolata
a small thin sausage
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chorizo
a spicy Spanish pork sausage
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dog, frank, frankfurter, hot dog, hotdog, weenie, wiener, wienerwurst
a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
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headcheese
sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
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knackwurst, knockwurst
short thick highly seasoned sausage
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liver pudding, liver sausage, liverwurst
sausage containing ground liver
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pepperoni
a pork and beef sausage (or a thin slice of this sausage)
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pork sausage
sausage containing pork
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salami
highly seasoned fatty sausage of pork and beef usually dried
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souse
pork trimmings chopped and pickled and jelled
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lunch meat, luncheon meat
any of various sausages or molded loaf meats sliced and served cold
