英语词汇“cut of meat”的英英意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

WORD FAMILY

cut of meat: cuts of meat

USAGE EXAMPLES

How do you transform a tough, less expensive cut of meat into something tender and delicious?

Seattle Times(Nov 29, 2016)

Other new emojis include a zebra head, a cut of meat and various fantasy characters.

Wall Street Journal(Nov 11, 2016)

A good technique for larger and tougher cuts of meat such as shoulders or brisket.

Washington Post(Nov 07, 2016)

n a piece of meat that has been cut from an animal carcass

Syn|Hypo|Hyper

cut

joint, roast

a piece of meat roasted or for roasting and of a size for slicing into more than one portion

confit

a piece of meat (especially a duck) cooked slowly in its own fat

chop

a small cut of meat including part of a rib

chine

cut of meat or fish including at least part of the backbone

leg

the limb of an animal used for food

side, side of meat

a lengthwise dressed half of an animal's carcass used for food

forequarter

the front half of a side of meat

hindquarter

the back half of a side of meat

cut of beef

cut of meat from beef cattle

rib

cut of meat including one or more ribs

entrecote

cut of meat taken from between the ribs

shank

a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg

shin, shin bone

a cut of meat from the lower part of the leg

brisket

a cut of meat from the breast or lower chest especially of beef

steak

a slice of meat cut from the fleshy part of an animal or large fish

loin

a cut of meat taken from the side and back of an animal between the ribs and the rump

sirloin

the portion of the loin (especially of beef) just in front of the rump

tenderloin, undercut

the tender meat of the loin muscle on each side of the vertebral column

neck

a cut of meat from the neck of an animal

shoulder

a cut of meat including the upper joint of the foreleg

cut of veal

cut of meat from a calf

cut of mutton

cut of meat from a mature sheep

cut of lamb

cut of meat from a lamb

saddle

cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins

rack

rib section of a forequarter of veal or pork or especially lamb or mutton

cut of pork

cut of meat from a hog or pig

side of beef

dressed half of a beef carcass

chuck

the part of a forequarter from the neck to the ribs and including the shoulder blade

chuck short ribs

between the chuck and the brisket

sparerib

a cut of pork ribs with much of the meat trimmed off

foreshank

a cut of meat from the upper part of a front leg

hindshank

a cut of meat from the upper part of a rear leg

plate

the thin under portion of the forequarter

flank

a cut from the fleshy part of an animal's side between the ribs and the leg

fish steak

cross-section slice of a large fish

beefsteak

a beef steak usually cooked by broiling

beef loin

cut of meat from a loin of beef

wedge bone

part of the sirloin nearest the rump

flat bone

part of the sirloin next to the wedge bone

pin bone

part of the sirloin between the flat bone and the porterhouse

sirloin tip

a cut of beef from the upper end of the sirloin

beef tenderloin

beef loin muscle

pork tenderloin

pork loin muscle

blade

a cut of beef from the shoulder blade

blade roast

a roast cut from the blade

beef neck

a cut of beef from the neck of the animal

pot roast

cut of beef suitable for simmering in liquid in a closed pot

short ribs

cut of beef containing rib ends near the sternum

rib roast, standing rib roast

a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs

round

a cut of beef between the rump and the lower leg

top round

roast cut from the round; usually suitable for roasting

rump

fleshy hindquarters; behind the loin and above the round

rump roast

a cut of beef or veal from the fleshy hindquarters of the animal

aitchbone

a cut of beef including the H-shaped rump bone

beef roast, roast beef

cut of beef suitable for roasting

scrag, scrag end

the lean end of a neck of veal

roast veal, veal roast

cut of veal suitable for roasting

mutton chop

chop cut from a mature sheep

scrag

lean end of the neck

breast of lamb, poitrine d'agneau

a cut of lamb including the breastbone and attached muscles dressed as meat

saddle of lamb

backbone and both loins of a lamb

loin of lamb

meat from a loin of lamb

lamb chop, lamb-chop, lambchop

chop cut from a lamb

lamb roast, roast lamb

a cut of lamb suitable for roasting

crown roast, rack of lamb

a roast of the rib section of lamb

ham hock

a small cut of meat from the leg just above the foot

gigot, leg of lamb

lamb leg suitable for roasting

pork loin

meat from a loin of pork

side of pork

dressed half of a hog carcass

pork roast, roast pork

cut of pork suitable for roasting

gammon, ham, jambon

meat cut from the thigh of a hog (usually smoked)

picnic ham, picnic shoulder

shoulder of a hog usually smoked

porkchop

chop cut from a hog

bacon

back and sides of a hog salted and dried or smoked; usually sliced thin and fried

spareribs

cut of pork from the rib section with most of the meat trimmed off

meat

the flesh of animals (including fishes and birds and snails) used as food

单词	cut of meat
释义	cut of meat (once / 57656 pages) n WORD FAMILY cut of meat: cuts of meat USAGE EXAMPLES How do you transform a tough, less expensive cut of meat into something tender and delicious? Seattle Times(Nov 29, 2016) Other new emojis include a zebra head, a cut of meat and various fantasy characters. Wall Street Journal(Nov 11, 2016) A good technique for larger and tougher cuts of meat such as shoulders or brisket. Washington Post(Nov 07, 2016) n a piece of meat that has been cut from an animal carcass Syn\|Hypo\|Hyper cut joint, roast a piece of meat roasted or for roasting and of a size for slicing into more than one portion confit a piece of meat (especially a duck) cooked slowly in its own fat chop a small cut of meat including part of a rib chine cut of meat or fish including at least part of the backbone leg the limb of an animal used for food side, side of meat a lengthwise dressed half of an animal's carcass used for food forequarter the front half of a side of meat hindquarter the back half of a side of meat cut of beef cut of meat from beef cattle rib cut of meat including one or more ribs entrecote cut of meat taken from between the ribs shank a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg shin, shin bone a cut of meat from the lower part of the leg brisket a cut of meat from the breast or lower chest especially of beef steak a slice of meat cut from the fleshy part of an animal or large fish loin a cut of meat taken from the side and back of an animal between the ribs and the rump sirloin the portion of the loin (especially of beef) just in front of the rump tenderloin, undercut the tender meat of the loin muscle on each side of the vertebral column neck a cut of meat from the neck of an animal shoulder a cut of meat including the upper joint of the foreleg cut of veal cut of meat from a calf cut of mutton cut of meat from a mature sheep cut of lamb cut of meat from a lamb saddle cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins rack rib section of a forequarter of veal or pork or especially lamb or mutton cut of pork cut of meat from a hog or pig side of beef dressed half of a beef carcass chuck the part of a forequarter from the neck to the ribs and including the shoulder blade chuck short ribs between the chuck and the brisket sparerib a cut of pork ribs with much of the meat trimmed off foreshank a cut of meat from the upper part of a front leg hindshank a cut of meat from the upper part of a rear leg plate the thin under portion of the forequarter flank a cut from the fleshy part of an animal's side between the ribs and the leg fish steak cross-section slice of a large fish beefsteak a beef steak usually cooked by broiling beef loin cut of meat from a loin of beef wedge bone part of the sirloin nearest the rump flat bone part of the sirloin next to the wedge bone pin bone part of the sirloin between the flat bone and the porterhouse sirloin tip a cut of beef from the upper end of the sirloin beef tenderloin beef loin muscle pork tenderloin pork loin muscle blade a cut of beef from the shoulder blade blade roast a roast cut from the blade beef neck a cut of beef from the neck of the animal pot roast cut of beef suitable for simmering in liquid in a closed pot short ribs cut of beef containing rib ends near the sternum rib roast, standing rib roast a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs round a cut of beef between the rump and the lower leg top round roast cut from the round; usually suitable for roasting rump fleshy hindquarters; behind the loin and above the round rump roast a cut of beef or veal from the fleshy hindquarters of the animal aitchbone a cut of beef including the H-shaped rump bone beef roast, roast beef cut of beef suitable for roasting scrag, scrag end the lean end of a neck of veal roast veal, veal roast cut of veal suitable for roasting mutton chop chop cut from a mature sheep scrag lean end of the neck breast of lamb, poitrine d'agneau a cut of lamb including the breastbone and attached muscles dressed as meat saddle of lamb backbone and both loins of a lamb loin of lamb meat from a loin of lamb lamb chop, lamb-chop, lambchop chop cut from a lamb lamb roast, roast lamb a cut of lamb suitable for roasting crown roast, rack of lamb a roast of the rib section of lamb ham hock a small cut of meat from the leg just above the foot gigot, leg of lamb lamb leg suitable for roasting pork loin meat from a loin of pork side of pork dressed half of a hog carcass pork roast, roast pork cut of pork suitable for roasting gammon, ham, jambon meat cut from the thigh of a hog (usually smoked) picnic ham, picnic shoulder shoulder of a hog usually smoked porkchop chop cut from a hog bacon back and sides of a hog salted and dried or smoked; usually sliced thin and fried spareribs cut of pork from the rib section with most of the meat trimmed off meat the flesh of animals (including fishes and birds and snails) used as food
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