#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
No statement uses or specializes cut_of_meat; click here to add one.
101 categories printed