#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: pm#pig_meat__pigmeat
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