cut of meat

/kəɾ əv mit/

/kət əv mit/

Other forms: cuts of meat

Definitions of cut of meat

1. noun

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

   types:

   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