gross meat: the flesh of large animals. (Cf. gros chare in chare, n.4 1.)

Meat having the qualities of fish.

(probably) meat that breaks apart easily.

(as a mass noun or in plural) meat other than beef or poultry.

Said jocularly of food, with various notions.

The skin or flesh of a premature calf or other animal. Also transferred (quot. 1816).

meat used for making soup.

meat packed in boxes for transport or sale.

meat eaten at a feast following the offering of a sacrifice to a deity.

mechanically recovered meat, meat which remains on the bones of a carcass after it has been trimmed by knife, and which is removed by forcing the…