a large piece of meat or fish cut into thick slices

meat cut from the chest of an animal, especially a cow

a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities

a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked

a meat cut that includes a bone with an elongated shape

a meaty cut of beef taken from the tail of a cow

the joint or knuckle of a pig's hind leg, often used in cooking for its flavorful meat

a cut of meat taken from the front part of the lower leg of an animal

beef that is taken from a cow's back, which is of high quality

a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries

meat from the upper part of the back legs of a cow, which is of high quality

a piece of meat with one or more rib bones

a tender and well-marbled cut of meat located towards the back of an animal

meat that is cut from near the backbone of a pig or cow, which is of high quality

a pork rib that most of its meat has been cut off

a small cut of meat, typically taken from the rib or loin

meat taken from the belly of a pig that has been smoked or salted, originated in Italy

meat from the side or back leg of a pig that has been smoked or salted

a cut of pork that consists primarily of the fatty layer beneath the skin

a pork cut from the upper shoulder, used in barbecue and slow-cooking for its rich flavor and marbling, often for pulled pork and stews

a piece of meat that is cut into a thick slice and usually broiled or fried

meat cut from the front part of the body of a bird

the lower joint of the leg of a fowl, eaten as food

a small, tender cut of lamb meat, typically taken from the rib or loin

a lean and tender cut of meat from the back of the pig, commonly used for roasting

meat from the wing of a duck, chicken, etc., eaten as food

a piece of meat from a pig or lamb which is attached to the front ribs

a cut of beef attached to the rib bones

meat taken from the upper part of the front leg of an animal

a cut of meat that comes from the lower belly or underside of the cow

a portion of meat, typically from the lower limb of an animal

a lean cut of meat, typically from the hindquarters of an animal

a cut of pork, typically from the upper part of the shoulder

a cut from the rib area of an animal, often known for its tender and flavorful qualities

a thick slice of beef that is often cooked by broiling or grilling

a piece of meat cut from the body of an animal

a piece of boneless meat or fish cut from near the ribs of an animal

the soft part of the body of an animal, between the skin and bones

the leg of a lamb or an adult sheep that is eaten as food

a large piece of meat for roasting

a thin, boneless slice of meat that is coated in breadcrumbs and fried

the joint in the hind limb of a quadruped between the fetlock and the knee

a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes

a thin piece of bacon

a cut of beef taken from the hindquarters of the animal

a cut of beef from the loin region that contains a T-shaped bone, with tenderloin on one side and strip steak on the other

the upper part of an animal's leg, often used as a meaty portion for cooking and eating

a Y-shaped bone between the neck and breast of a bird

a small, flattened portion of ground meat or other ingredients, often used as a base for burgers or sandwiches

describing meat that contains a small or no amount of fat

a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat