made into or dressed as tripe.

That has been hashed (in various senses of the verb); esp. (of meat or other food) chopped, shredded, or sliced into small pieces for cooking or…

Of beef, veal, etc.: prepared as ‘olives’ (olive, n.1 5). Obsolete. rare.

pounded.

Of meat or fish: that has had the bones removed.

Cookery. Rolled up and tied with a string, as a piece of meat from which the bones have been removed, a fish, brawn, etc.

Of meat or fish: boned or filleted and formed into a roll, often with a filling, before cooking. Cf. roll, v.2 31d.

Cookery. Cut into fillets.

cooked so as to resemble venison.

Cookery. Also with lower-case initial. Originally and chiefly U.S. Of a joint of meat: prepared by partially separating the meat from the bone…

Cookery. Usually as postmodifier. Larded. rare.

Used to designate the manner of cutting up a pig's carcass in which the ham is cut away and cured separately. ? Obsolete.

Of meat or fish: that has the bone or bones left in; not boned. Cf. bone, v.1 1.

Chiefly North American. Of meat, esp. beef: reduced to very small pieces in a mincing-machine; (finely) minced. Cf. grounden, adj. 2.