chaire

Definitions of chaire
  1. noun
    the flesh of animals (including fishes and birds and snails) used as food
    synonyms: viande
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    types:
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    volaille
    the flesh of a bird or fowl (wild or domestic) used as food
    viande crue
    uncooked meat
    abats
    edible viscera of a butchered animal
    tranche
    a piece of meat that has been cut from an animal carcass
    charcuterie
    sliced assorted cold meats
    boeuf
    meat from an adult domestic bovine
    viande séchée
    meat (especially beef) cut in strips and dried in the sun
    pémmican
    lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
    veau
    meat from a calf
    viande de cheval
    the flesh of horses as food
    mouton
    meat from a mature domestic sheep
    agneau
    the flesh of a young domestic sheep eaten as food
    porc
    meat from a domestic hog or pig
    saucisse
    highly seasoned minced meat stuffed in casings
    saucisse de viande
    any meat that is minced and spiced and cooked as patties or used to fill sausages
    escargot
    edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
    rôti
    a piece of meat roasted or for roasting and of a size for slicing into more than one portion
    abats de volaille, abattis
    edible viscera of a fowl
    coeur
    a firm rather dry variety meat (usually beef or veal)
    venaison
    meat from a deer used as food
    côte
    a small cut of meat including part of a rib
    jarret
    a cut of meat from the lower part of the leg
    bifteck, steak, tranche
    a slice of meat cut from the fleshy part of an animal or large fish
    cou
    a cut of meat from the neck of an animal
    bison
    meat from an American bison
    lapin
    flesh of any of various rabbits or hares (wild or domesticated) eaten as food
    carré d'agneau
    rib section of a forequarter of veal or pork or especially lamb or mutton
    côte de porc
    cut of meat from a hog or pig
    fromage de tête
    sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
    saucisse
    sausage containing pork
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