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Food Ingredients - Cuts of Meat

Here you will learn some English words related to the different cuts of meat such as "filet", "chop", and "steak".

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Words Related to Food Ingredients
steak
[noun]

a large piece of meat or fish cut into thick slices

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brisket
[noun]

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

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chuck
[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
[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
[noun]

a meat cut that includes a bone with an elongated shape

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oxtail
[noun]

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

Ex: They attended a culinary workshop and learned how to oxtail dumplings .
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ham hock
[noun]

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

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shin
[noun]

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

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sirloin
[noun]

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

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flank
[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
[noun]

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

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rib
[noun]

a piece of meat with one or more rib bones

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

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

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spare rib
[noun]

a cut of pork taken from the lower part of the pig's rib cage

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trotter
[noun]

a pig's foot that is cooked as food

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chop
[noun]

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

Ex: My friends enjoyed smoky beef chops at the countryside barbecue .
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a fatty and flavorful cut of meat obtained from the underside of a pig

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fatback
[noun]

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

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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

Ex: The rustic countryside wedding featured Boston butt roast with roasted vegetables .
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cutlet
[noun]

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

Ex: The street vendor served crispy cutlet sandwiches with lettuce and mayonnaise .
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breast
[noun]

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

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drumstick
[noun]

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

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lamb chop
[noun]

a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder

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pork loin
[noun]

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

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wing
[noun]

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

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rack
[noun]

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

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a cut of beef attached to the rib bones

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shoulder
[noun]

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

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

Ex: At a family reunion picnic , the buffet table showcased a beef plate roast .
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leg
[noun]

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

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round
[noun]

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

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

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side
[noun]

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

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beefsteak
[noun]

a thick slice of beef that is often cooked by grilling

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cut
[noun]

a piece of meat cut from the body of an animal

Ex: She purchased a cut from the butcher , intending to grill it for dinner .
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flesh
[noun]

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

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gigot
[noun]

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

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joint
[noun]

a large cut of meat from the area where two or more bones meet, typically including a part of the bone

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haunch
[noun]

the hindquarter or leg of an animal, often referring to a cut of meat from that region

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neck
[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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a cut of beef taken from the hindquarters of the animal

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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
[noun]

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

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wishbone
[noun]

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

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boneless
[Adjective]

(of food, particularly meat or fish) having the bones taken out for easier consumption

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bony
[Adjective]

containing bones or an abundance of bones

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lean
[Adjective]

(of meat) containing a small or no amount of fat

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skinless
[Adjective]

lacking skin or having had the skin removed

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

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goujon
[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
[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
[noun]

a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it

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the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat

Ex: The turkey breast, thinly sliced , was the star of the Thanksgiving dinner .
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Food Ingredients
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