| has gloss | (noun) a piece of meat that has been cut from an animal carcass
cut, cut of meat |
| lexicalization | eng: cut of meat |
| lexicalization | eng: cut |
| subclass of | (noun) the flesh of animals (including fishes and birds and snails) used as food
meat |
| has subclass | (noun) a piece of meat roasted or for roasting and of a size for slicing into more than one portion
roast, joint |
| has subclass | (noun) a piece of meat (especially a duck) cooked slowly in its own fat
confit |
| has subclass | (noun) a small cut of meat including part of a rib
chop |
| has subclass | (noun) cut of meat or fish including at least part of the backbone
chine |
| has subclass | (noun) the limb of an animal used for food
leg |
| has subclass | (noun) a lengthwise dressed half of an animal's carcass used for food
side, side of meat |
| has subclass | (noun) the front half of a side of meat
forequarter |
| has subclass | (noun) the back half of a side of meat
hindquarter |
| has subclass | (noun) cut of meat from beef cattle
cut of beef |
| has subclass | (noun) cut of meat including one or more ribs
rib |
| has subclass | (noun) cut of meat taken from between the ribs
entrecote |
| has subclass | (noun) a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
shank |
| has subclass | (noun) a cut of meat from the lower part of the leg
shin bone, shin |
| has subclass | (noun) a cut of meat from the breast or lower chest especially of beef
brisket |
| has subclass | (noun) a slice of meat cut from the fleshy part of an animal or large fish
steak |
| has subclass | (noun) a cut of meat taken from the side and back of an animal between the ribs and the rump
loin |
| has subclass | (noun) the portion of the loin (especially of beef) just in front of the rump
sirloin |
| has subclass | (noun) the tender meat of the loin muscle on each side of the vertebral column
tenderloin, undercut |
| has subclass | (noun) a cut of meat from the neck of an animal
neck |
| has subclass | (noun) a cut of meat including the upper joint of the foreleg
shoulder |
| has subclass | (noun) cut of meat from a calf
cut of veal |
| has subclass | (noun) cut of meat from a mature sheep
cut of mutton |
| has subclass | (noun) cut of meat from a lamb
cut of lamb |
| has subclass | (noun) cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
saddle |
| has subclass | (noun) rib section of a forequarter of veal or pork or especially lamb or mutton
rack |
| has subclass | (noun) cut of meat from a hog or pig
cut of pork |