cut of meat

Definitions of cut of meat
1

n a piece of meat that has been cut from an animal carcass

Synonyms:
cut
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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