#meat  the flesh of animals (including fishes and birds and snails) used as food
  supertype:  solid_food__solidfood__food  any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink"
  substance:  palmitic_acid
  subtype:  stew_meat  tough meat that needs stewing to be edible
  subtype:  fowl__bird  the flesh of a bird or fowl (wild or domestic) used as food
     subtype:  poultry  flesh of chickens or turkeys or ducks or geese raised for food
        subtype:  poulet__chicken__volaille  the flesh of a chicken used for food
           subtype:  broiler.poulet  flesh of a small young chicken not over 2 l / 2 lb suitable for broiling
           subtype:  capon.poulet  flesh of a castrated male chicken
           subtype:  fryer__frier__pullet  flesh of a medium-sized young chicken suitable for frying
           subtype:  roaster.poulet  flesh of a large young chicken over 3 1/2 lb suitable for roasting
              subtype:  oven_stuffer_roaster__oven_stuffer  a brand name for a roasting chicken
           subtype:  spatchcock  flesh of a chicken (or game bird) split down the back and grilled (usually immediately after being killed)
           subtype:  hen.poulet  flesh of an older chicken suitable for stewing
        subtype:  Rock_Cornish_hen  flesh of a small fowl bred for roasting
        subtype:  guinea_hen.poultry__guineahen  flesh of a guinea fowl (especially of hens)
        subtype:  squab.poultry__dove  flesh of a pigeon suitable for roasting or braising; flesh of a dove (young squab) may be broiled
        subtype:  duck.poultry  flesh of a duck (domestic or wild)
           subtype:  duckling.duck  flesh of a young domestic duck
        subtype:  goose.poultry  flesh of a goose (domestic or wild)
        subtype:  turkey  flesh of large domesticated fowl usually roasted
     subtype:  wildfowl  flesh of any of a number of wild game birds suitable for food
        subtype:  grouse.wildfowl  (game bird) flesh of any of various grouse of the family Tetraonidae; usually roasted; flesh too dry to broil
        subtype:  quail.wildfowl  (game bird) flesh of quail; suitable for roasting or broiling if young; otherwise must be braised
        subtype:  partridge.wildfowl  (US usage) flesh of either quail or grouse
        subtype:  pheasant.wildfowl  (game bird) flesh of a pheasant; usually braised
  subtype:  game.meat  the flesh of wild animals that is used for food
     subtype:  venison  meat from a deer used as food
     subtype:  buffalo  meat from an American bison
     subtype:  rabbit_flesh__hare_flesh__rabbit_meat__hare_meat  flesh of any of various rabbits or hares (wild or domesticated) eaten as food
  subtype:  dark_meat  the flesh of the legs of fowl used as food
  subtype:  raw_meat__rawmeat  uncooked meat
     subtype:  gobbet  a lump or chunk of raw meat
     subtype:  carrion.raw_meat  dead and rotting flesh; unfit for human food
  subtype:  variety_meat__varietymeat__organs  edible viscera of a butchered animal
     subtype:  giblet__giblets__giblet  edible viscera of a fowl
     subtype:  offal  viscera and trimmings of a butchered animal often considered inedible by humans
     subtype:  heart.variety_meat  a firm rather dry variety meat (usually beef or veal); "a five-pound beef heart will serve six"
     subtype:  liver.variety_meat  liver of an animal used as meat
        subtype:  calves'_liver__calves'liver__calf's_liver  liver of a calf used as meat
        subtype:  chicken_liver__chickenliver  liver of a chicken used as meat
        subtype:  goose_liver  liver of a goose used as meat
        subtype:  tomalley  edible greenish substance in boiled lobster
     subtype:  sweetbread__sweetbreads__sweetbread  edible glands of an animal
     subtype:  brain  the brain of certain animals used as meat
        subtype:  calf's_brain  the brain of a calf eaten as meat
     subtype:  stomach_sweetbread__stomachsweetbread  edible pancreas of an animal
     subtype:  neck_sweetbread__throat_sweetbread  edible thymus gland of an animal
     subtype:  tongue.variety_meat  the tongue of certain animals used as meat
        subtype:  beef_tongue  the tongue of a cow eaten as meat
        subtype:  calf's_tongue  the tongue of a calf eaten as meat
     subtype:  tripe  lining of the stomach of a ruminant (especially a bovine) used as food
        subtype:  honeycomb_tripe__honeycombtripe  lining of the reticulum (or second stomach) of a ruminant used as food
     subtype:  chitterlings__chitlins__chitlings  small intestines of hogs prepared as food
     subtype:  haslet  heart and liver and other edible viscera especially of hogs; usually chopped and formed into a loaf and braised
  subtype:  cut_of_meat__cut  a piece of meat that has been cut from an animal carcass
     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
  subtype:  cold_cuts  sliced assorted cold meats
     subtype:  lunch_meat__lunchmeat__luncheon_meat  any of various sausages or molded loaf meats sliced and served cold
        subtype:  Spam  (trademark) a tinned luncheon meat made largely from pork
  subtype:  beef__boeuf  meat from an adult domestic bovine
     subtype:  ground_beef__hamburger  beef that has been ground
     subtype:  bully_beef__bullybeef__corned_beef__corn_beef  beef cured or pickled in brine
     subtype:  pastrami  highly seasoned cut of smoked beef
  subtype:  carbonado  a piece of meat (or fish) that has been scored and broiled
  subtype:  jerky__jerkedmeat  meat cut in strips and dried in the sun
     subtype:  beef_jerky  strips of dried beef
     subtype:  biltong  (S Africa) meat that is salted and cut into strips and dried in the sun
  subtype:  pemmican__pemican  lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
  subtype:  veal__veau  meat from a calf
     subtype:  calves'_feet__calves'feet  feet of calves used as food; usually jellied
  subtype:  horsemeat__horseflesh  the flesh of horses as food
  subtype:  mouton__mutton  meat from a mature domestic sheep
  subtype:  lamb.meat  the flesh of a young domestic sheep eaten as food
  subtype:  pork__porc  meat from a domestic hog or pig
     subtype:  cochon_de_lait__suckling_pig  whole young pig suitable for roasting
     subtype:  salt_pork  fat from the back and sides and belly of a hog carcass cured with salt
        subtype:  fatback  salt pork from the back of a hog carcass
        subtype:  sowbelly  salt pork from the belly of a hog carcass
     subtype:  pigs'_feet__pigs'feet__pigs'_knuckles  feet or knuckles of hogs used as food; pickled or stewed or jellied
  subtype:  sausage  highly seasoned minced meat stuffed in casings
     subtype:  blood_sausage__bloodsausage__blood_pudding__bloodpudding__black_pudding__blackpudding  a black sausage containing pig's blood and other ingredients
     subtype:  bologna__bolognasausage  large smooth-textured smoked sausage of beef and veal and pork
        subtype:  polony  (British) another name for Bologna sausage
     subtype:  frank__frankfurter__hotdog__hot_dog__hotdog__wiener__wienerwurst__weenie  a smooth-textured sausage of minced beef or pork usually smoked; often served on a bread roll
        subtype:  Vienna_sausage  short slender frankfurter usually with ends cut off
     subtype:  headcheese  sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig
     subtype:  knackwurst__knockwurst  short thick highly seasoned sausage
     subtype:  liver_pudding__liverpudding__liver_sausage__liversausage__liverwurst  sausage containing ground liver
     subtype:  pepperoni  a pork and beef sausage (or a thin slice of this sausage)
     subtype:  pork_sausage  sausage containing pork
        subtype:  banger  (British informal) pork sausage
        subtype:  saveloy  (British) a ready-cooked and highly seasoned pork sausage
        subtype:  bratwurst  a small pork sausage
     subtype:  salami  highly seasoned fatty sausage of pork and beef usually dried
     subtype:  souse  pork trimmings chopped and pickled and jelled
  subtype:  sausage_meat__sausagemeat  any meat that is minced and spiced and cooked as patties or used to fill sausages
  subtype:  escargot__snail  edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic
  subtype:  pig_meat__pigmeat

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