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steak
/ˈsteɪk/
noun
a large piece of meat or fish cut into thick slices
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brisket
/ˈbɹɪskət/
noun
meat cut from the chest of an animal, especially a cow
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chuck
/ˈtʃək/
noun
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
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shank
/ˈʃæŋk/
noun
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
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long bone
/lˈɑːŋ bˈoʊn/
noun
a meat cut that includes a bone with an elongated shape
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oxtail
/ˈɑːksteɪl/
noun
a meaty cut of beef taken from the tail of a cow
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ham hock
/hˈæm hˈɑːk/
noun
the joint or knuckle of a pig's hind leg, often used in cooking for its flavorful meat
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shin
/ˈʃɪn/
noun
a cut of meat taken from the front part of the lower leg of an animal
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sirloin
/sˈɜːlɔɪn/
noun
beef that is taken from a cow's back, which is of high quality
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flank
/ˈfɫæŋk/
noun
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
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rump
/ˈɹəmp/
noun
meat from the upper part of the back legs of a cow, which is of high quality
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rib
/ˈɹɪb/
noun
a piece of meat with one or more rib bones
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short loin
/ʃˈɔːɹt lˈɔɪn/
noun
a tender and well-marbled cut of meat located towards the back of an animal
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tenderloin
/ˈtɛndɝˌɫɔɪn/
noun
meat that is cut from near the backbone of a pig or cow, which is of high quality
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spare rib
/spˈɛɹ ɹˈɪb/
noun
a pork rib that most of its meat has been cut off
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trotter
/ˈtɹɑtɝ/
noun
a pig's foot that is cooked as food
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chop
/ˈtʃɑp/
noun
a small cut of meat, typically taken from the rib or loin
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pork belly
/pˈoːɹk bˈɛli/
noun
a fatty and flavorful cut of meat obtained from the underside of a pig
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pancetta
/pænsˈɛɾə/
noun
meat taken from the belly of a pig that has been smoked or salted, originated in Italy
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gammon
/ˈɡæmən/
noun
meat from the side or back leg of a pig that has been smoked or salted
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fatback
/fˈætbæk/
noun
a cut of pork that consists primarily of the fatty layer beneath the skin
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Boston butt
/bˈɔstən bˈʌt/
noun
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
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cutlet
/ˈkətɫət/
noun
a piece of meat that is cut into a thick slice and usually broiled or fried
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breast
/ˈbɹɛst/
noun
meat cut from the front part of the body of a bird
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drumstick
/ˈdɹəmstɪk/
noun
the lower joint of the leg of a fowl, eaten as food
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lamb chop
/lˈæm tʃˈɑːp/
noun
a small, tender cut of lamb meat, typically taken from the rib or loin
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pork loin
/pˈoːɹk lˈɔɪn/
noun
a lean and tender cut of meat from the back of the pig, commonly used for roasting
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wing
/ˈwɪŋ/
noun
meat from the wing of a duck, chicken, etc., eaten as food
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rack
/ˈɹæk/
noun
a piece of meat from a pig or lamb which is attached to the front ribs
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short ribs
/ʃˈɔːɹt ɹˈɪbz/
noun
a cut of beef attached to the rib bones
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shoulder
/ˈʃoʊɫdɝ/
noun
meat taken from the upper part of the front leg of an animal
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beef plate
/bˈiːf plˈeɪt/
noun
a cut of meat that comes from the lower belly or underside of the cow
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leg
/ˈɫɛɡ/
noun
a portion of meat, typically from the lower limb of an animal
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round
/ˈɹaʊnd/
noun
a lean cut of meat, typically from the hindquarters of an animal
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picnic shoulder
/pˈɪknɪk ʃˈoʊldɚ/
noun
a cut of pork, typically from the upper part of the shoulder
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side
/ˈsaɪd/
noun
a cut from the rib area of an animal, often known for its tender and flavorful qualities
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beefsteak
/ˈbifˌsteɪk/
noun
a thick slice of beef that is often cooked by broiling or grilling
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cut
/ˈkət/
noun
a piece of meat cut from the body of an animal
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fillet
/fəˈɫeɪ/
noun
a piece of boneless meat or fish cut from near the ribs of an animal
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flesh
/ˈfɫɛʃ/
noun
the soft part of the body of an animal, between the skin and bones
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gigot
/ˈdʒɪɡət/
noun
the leg of a lamb or an adult sheep that is eaten as food
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joint
/ˈdʒɔɪnt/
noun
a large piece of meat for roasting
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escalope
/ˈɛskɐlˌoʊp/
noun
a thin, boneless slice of meat that is coated in breadcrumbs and fried
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haunch
/hˈɔːntʃ/
noun
the hindquarter or leg of an animal, often referring to a cut of meat from that region
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hock
/ˈhɑk/
noun
the joint in the hind limb of a quadruped between the fetlock and the knee
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neck
/ˈnɛk/
noun
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
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rasher
/ɹˈæʃɚ/
noun
a thin piece of bacon
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rump steak
/ɹˈʌmp stˈeɪk/
noun
a cut of beef taken from the hindquarters of the animal
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t-bone steak
/tˈiːbˈoʊn stˈeɪk/
noun
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
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thigh
/ˈθaɪ/
noun
the upper part of an animal's leg, often used as a meaty portion for cooking and eating
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wishbone
/ˈwɪʃˌboʊn/
noun
a Y-shaped bone between the neck and breast of a bird
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patty
/ˈpæti/
noun
a small, flattened portion of ground meat or other ingredients, often used as a base for burgers or sandwiches
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boneless
/ˈboʊnɫəs/
adjective
describing something that does not contain bones
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bony
/ˈboʊni/
adjective
describing something that contains many bones or has an abundance of bones
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lean
/ˈɫin/
adjective
describing meat that contains a small or no amount of fat
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skinless
/ˈskɪnɫəs/
adjective
describing something that lacks or has had the skin removed
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strip steak
/stɹˈɪp stˈeɪk/
noun
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
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goujon
/ɡˈaʊdʒɑːn/
noun
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
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lardon
/lˈɑːɹdən/
noun
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
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roulade
/ɹˈuːleɪd/
noun
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
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