| Information | |
|---|---|
| has gloss | (noun) the part of a forequarter from the neck to the ribs and including the shoulder blade chuck |
| lexicalization | eng: chuck |
| subclass of | (noun) cut of meat from beef cattle cut of beef |
| Meaning | |
|---|---|
| Asturian | |
| lexicalization | ast: pala |
| French | |
| lexicalization | fra: épaule |
| Occitan (post 1500) | |
| lexicalization | oci: espatla |
| Links | |
|---|---|
| has part | (noun) a cut of beef from the shoulder blade blade |
| has part | (noun) a cut of meat including the upper joint of the foreleg shoulder |
| part of | (noun) dressed half of a beef carcass side of beef |
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