Meaning | cut of meat from beef cattle. |
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Part of | beef, boeuf | meat from an adult domestic bovine |
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Narrower | aitchbone | A cut of beef including the H-shaped rump bone |
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beef loin | cut of meat from a loin of beef |
beef neck | A cut of beef from the neck of the animal |
blade | A cut of beef from the shoulder blade |
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 |
flank | A cut from the fleshy part of an animal's side between the ribs and the leg |
flat bone | Part of the sirloin next to the wedge bone |
pin bone | Part of the sirloin between the flat bone and the porterhouse |
plate | The thin under portion of the forequarter |
round | A cut of beef between the rump and the lower leg |
rump | fleshy hindquarters |
short ribs | cut of beef containing rib ends near the sternum |
sirloin tip | A cut of beef from the upper end of the sirloin |
wedge bone | Part of the sirloin nearest the rump |
Broader | cut, cut of meat | A piece of meat that has been cut from an animal carcass |
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