#cut_of_meat__cut a piece of meat that has been cut from an animal carcass
supertype: #meat the flesh of animals (including fishes and birds and snails) used as food
subtype: #roast__joint a piece of meat roasted or for roasting and of a size for slicing into more than one portion
subtype: #blade_roast__bladeroast a roast cut from the blade
subtype: #pot_roast__potroast cut of beef suitable for simmering in liquid in a closed pot
subtype: #bottom_round cut from the round; suitable for pot roast
subtype: #standing_rib_roast__rib_roast__ribroast a cut of meat including more than one rib
subtype: #top_round__topround roast cut from the the round; usually suitable for roasting
subtype: #rump_roast a cut of beef or veal from the fleshy hindquarters of the animal
subtype: #beef_roast__roast_beef__roastbeef cut of beef suitable for roasting
subtype: #veal_roast__roast_veal__roastveal cut of veal suitable for roasting
subtype: #breast_of_veal usually stuffed and roasted
subtype: #fricandeau larded veal braised and glazed in its own juices
subtype: #lamb_roast__roast_lamb__roastlamb a cut of lamb suitable for roasting
subtype: #rack_of_lamb__crown_roast__crownroast a roast of the rib section of lamb
subtype: #leg_of_lamb__gigot lamb leg suitable for roasting
subtype: #pork_roast__roast_pork__roastpork cut of pork suitable for roasting
subtype: #chop a small cut of meat including part of a rib
subtype: #mutton_chop chop cut from a mature sheep
subtype: #lambchop chop cut from a lamb
subtype: #porkchop chop cut from a hog
subtype: #chine.cut_of_meat cut of meat or fish including at least part of the backbone
subtype: #leg.cut_of_meat the limb of an animal used for food
subtype: #ham_hock__hamhock a small cut of meat from the leg just above the foot
subtype: #leg_of_lamb__gigot lamb leg suitable for roasting
subtype: #side_of_meat__side a lengthwise dressed half of an animal's carcass used for food
subtype: #side_of_beef dressed half of a beef carcass
subtype: #side_of_pork dressed half of a hog carcass
subtype: #pork_belly side of fresh pork
subtype: #forequarter the front half of a side of meat
subtype: #hindquarter the back half of a side of meat
subtype: #cut_of_beef piece of beef
subtype: #chuck.cut_of_beef the part of a forequarter from the neck to the ribs and including the shoulder blade
subtype: #chuck_short_ribs between the chuck and the brisket
subtype: #plate.cut_of_beef the thin under portion of the forequarter
subtype: #flank.cut_of_beef a cut from the fleshy part of an animal's side between the ribs and the leg
subtype: #beef_loin meat from a loin of beef
subtype: #wedge_bone__wedgebone part of the sirloin nearest the rump
subtype: #flat_bone part of the sirloin next to the wedge bone
subtype: #pin_bone__pinbone part of the sirloin between the flat bone and the porterhouse
subtype: #sirloin_tip a cut of beef from the upper end of the sirloin
subtype: #blade.cut_of_beef a cut of beef from the shoulder blade
subtype: #beef_neck a cut of beef from the neck of the animal
subtype: #shoulder.cut_of_beef a cut of beef from the shoulder of the animal
subtype: #short_ribs rib ends between the rib road and the plate
subtype: #round.cut_of_beef a cut of beef between the rump and the lower leg
subtype: #rump fleshy hindquarters; behind the loin and above the round
subtype: #aitchbone a cut of beef including the H-shaped rump bone
subtype: #rib.cut_of_meat cut of meat including one or more ribs
subtype: #sparerib a cut of pork ribs with much of the meat trimmed off
subtype: #shank.cut_of_meat a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
subtype: #foreshank a cut of meat from the upper part of a front leg
subtype: #hindshank a cut of meat from the upper part of a rear leg
subtype: #shin.cut_of_meat a cut of meat from the lower part of the leg
subtype: #brisket a cut of meat from the breast or lower chest especially of beef
subtype: #steak a slice of meat cut from the fleshy part of an animal or large fish
subtype: #fish_steak cross-section slice of a large fish
subtype: #flitch fish steak usually cut from a halibut
subtype: #beefsteak a slice of beef usually cooked by broiling
subtype: #flank_steak__flanksteak a cut of beef from the flank of the animal
subtype: #minute_steak a thin steak that can be cooked quickly
subtype: #sirloin_steak__sirloinsteak a cut of beef from the sirloin
subtype: #filet__fillet a boneless steak cut from the tenderloin of beef
subtype: #Chateaubriand double-thick center cut of beef tenderloin
subtype: #tournedos__tournedo thick steak cut from the beef tenderloin
subtype: #filet_mignon__filetmignon small steak cut from the thick end of a beef tenderloin
subtype: #Delmonico_steak__club_steak small steak from the front of the short loin of beef
subtype: #porterhouse_steak__porterhousesteak__porterhouse large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
subtype: #T-bone_steak small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
subtype: #round_steak__roundsteak a lean cut of beef from between the rump and the shank
subtype: #rump_steak a steak cut from the rump
subtype: #strip_steak__stripsteak__New_York_strip steak from upper part of the short loin
subtype: #chopped_steak__choppedsteak__chopsteak__hamburger_steak__hamburgersteak__beef_patty a patty of ground cooked beef
subtype: #loin a cut of meat taken from the side and back of an animal between the ribs and the rump
subtype: #sirloin the portion of the loin (especially of beef) just in front of the rump
subtype: #undercut__tenderloin the tender meat of the loin muscle on each side of the vertebral column
subtype: #beef_tenderloin beef loin muscle
subtype: #pork_tenderloin pork loin muscle
subtype: #neck.cut_of_meat a cut of meat from the neck of an animal
subtype: #cut_of_veal piece of veal
subtype: #scrag_end__scragend__scrag the lean end of a neck of veal
subtype: #cut_of_mutton piece of a mature sheep
subtype: #scrag lean end of the neck
subtype: #cut_of_lamb piece of a lamb
subtype: #breast_of_lamb__poitrine_d'agneau a cut of lamb including the breastbone and attached muscles dressed as meat
subtype: #saddle_of_lamb backbone and both loins of a lamb
subtype: #loin_of_lamb meat from a loin of lamb
subtype: #saddle.cut_of_meat cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
subtype: #rack.cut_of_meat rib section of a forequarter of veal or pork or especially lamb or mutton
subtype: #rack_of_lamb__crown_roast__crownroast a roast of the rib section of lamb
subtype: #cut_of_pork piece of pork
subtype: #pork_loin meat from a loin of pork
subtype: #ham__jambon__gammon thigh of a hog (usually smoked)
subtype: #Virginia_ham a lean hickory-smoked ham; has dark red meat
subtype: #prosciuto Italian salt-cured ham usually sliced paper thin
subtype: #picnic_ham__picnic_shoulder shoulder of a hog usually smoked
subtype: #bacon back and sides of a hog salted and dried or smoked; usually sliced thin and fried
subtype: #side_of_bacon__flitch salted and cured abdominal wall of a side of pork
subtype: #gammon hind portion of a side of bacon
subtype: #bacon_strip a slice of bacon
subtype: #Canadian_bacon from a boned strip of cured loin
subtype: #spareribs__sparerib cut of pork from the rib section with most of the meat trimmed off
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