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cut of meat

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