Contains

• cut of beef

  Cut of meat from beef cattle.

• joint

  A piece of meat roasted or for roasting and of a size for slicing into more than one port...

• sirloin

  The portion of the loin (especially of beef) just in front of the rump.

• cut of pork

  Cut of meat from a hog or pig.

• cut of lamb

  Cut of meat from a lamb.

• chop

  A small cut of meat including part of a rib.

• rib

  Cut of meat including one or more ribs.

• shank

  A cut of meat (beef or veal or mutton or lamb) from the upper part of the leg.

• steak

  A slice of meat cut from the fleshy part of an animal or large fish.

• 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.

• leg

  The limb of an animal used for food.

• side

  A lengthwise dressed half of an animal's carcass used for food.

• cut of veal

  Cut of meat from a calf.

• cut of mutton

  Cut of meat from a mature sheep.

• rack

  Rib section of a forequarter of veal or pork or especially lamb or mutton.

• forequarter

  The front half of a side of meat.

• hindquarter

  The back half of a side of meat.

• shoulder

  A cut of meat including the upper joint of the foreleg.

• entrecote

  Cut of meat taken from between the ribs.

• shin

  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.

• loin

  A cut of meat taken from the side and back of an animal between the ribs and the rump.

• saddle

  Cut of meat (especially mutton or lamb) consisting of part of the backbone and both loin...

• confit

  A piece of meat (especially a duck) cooked slowly in its own fat.

• chine

  Cut of meat or fish including at least part of the backbone.