vlees

Definitions of vlees
  1. noun
    the soft tissue of the body of a vertebrate: mainly muscle tissue and fat
  2. noun
    the flesh of animals (including fishes and birds and snails) used as food
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    types:
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    stooflap, sudderlap
    tough meat that needs stewing to be edible
    gevogelte
    the flesh of a bird or fowl (wild or domestic) used as food
    rundvlees
    meat from an adult domestic bovine
    kalfsvlees
    meat from a calf
    paardenvlees, paardevlees
    the flesh of horses as food
    schapenvlees, schapevlees
    meat from a mature domestic sheep
    lamsvlees, schaap
    the flesh of a young domestic sheep eaten as food
    varkensvlees
    meat from a domestic hog or pig
    saucijs, worst
    highly seasoned minced meat stuffed in casings
    escargot, escargots, wijngaardslak
    edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
    braadstuk, gebraad, roti
    a piece of meat roasted or for roasting and of a size for slicing into more than one portion
    slachtafval
    viscera and trimmings of a butchered animal often considered inedible by humans
    hart
    a firm rather dry variety meat (usually beef or veal)
    lever
    liver of an animal used as meat
    kalfszwezerik, thymus, zwezerik
    edible glands of an animal
    kalfszwezerik
    edible thymus gland of an animal
    hertenvlees, hertevlees
    meat from a deer used as food
    karbonade, kotelet, varkenslapje
    a small cut of meat including part of a rib
    rugstuk
    cut of meat or fish including at least part of the backbone
    riblap, ribstuk
    cut of meat including one or more ribs
    schenkelvlees
    a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
    schenkelvlees
    a cut of meat from the lower part of the leg
    borststuk
    a cut of meat from the breast or lower chest especially of beef
    bief, biefstuk, steak, varkenslapje
    a slice of meat cut from the fleshy part of an animal or large fish
    entrecôte, lendestuk, zadel, zadelstuk
    a cut of meat taken from the side and back of an animal between the ribs and the rump
    lendestuk, zadel, zadelstuk
    the portion of the loin (especially of beef) just in front of the rump
    filet, haas
    the tender meat of the loin muscle on each side of the vertebral column
    halsstuk, nekstuk
    a cut of meat from the neck of an animal
    schouderstuk
    a cut of meat including the upper joint of the foreleg
    pens
    lining of the stomach of a ruminant (especially a bovine) used as food
    biefburger, hamburger, tartaartje
    beef that has been ground
    cornedbeef
    beef cured or pickled in brine
    ingewanden
    small intestines of hogs prepared as food
    bloedworst, pens
    a black sausage containing pig's blood and other ingredients
    frankeerstempel, knakworst
    a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
    hoofdkaas, preskop, zult
    sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
    hausmacher, leverworst, smeerleverworst
    sausage containing ground liver
    kanonslag
    sausage containing pork
    bierworstje, salami
    highly seasoned fatty sausage of pork and beef usually dried
    pekelvlees
    pork trimmings chopped and pickled and jelled
  3. noun
    alternative names for the body of a human being
    synonyms: anatomie, gedaante, gestalte, lijf, lijfje, ontleedkunde, verschijning
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    type of:
    bast, body, bodystocking, corpus, korpus, lichaam, lijf
    the entire structure of an organism (an animal, plant, or human being)
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