| has gloss | (noun) cut of meat from beef cattle
cut of beef |
| lexicalization | eng: cut of beef |
| subclass of | (noun) a piece of meat that has been cut from an animal carcass
cut, cut of meat |
| has subclass | (noun) the part of a forequarter from the neck to the ribs and including the shoulder blade
chuck |
| has subclass | (noun) between the chuck and the brisket
chuck short ribs |
| has subclass | (noun) the thin under portion of the forequarter
plate |
| has subclass | (noun) a cut from the fleshy part of an animal's side between the ribs and the leg
flank |
| has subclass | (noun) cut of meat from a loin of beef
beef loin |
| has subclass | (noun) part of the sirloin nearest the rump
wedge bone |
| has subclass | (noun) part of the sirloin next to the wedge bone
flat bone |
| has subclass | (noun) part of the sirloin between the flat bone and the porterhouse
pin bone |
| has subclass | (noun) a cut of beef from the upper end of the sirloin
sirloin tip |
| has subclass | (noun) a cut of beef from the shoulder blade
blade |
| has subclass | (noun) a cut of beef from the neck of the animal
beef neck |
| has subclass | (noun) cut of beef containing rib ends near the sternum
short ribs |
| has subclass | (noun) a cut of beef between the rump and the lower leg
round |
| has subclass | (noun) fleshy hindquarters; behind the loin and above the round
rump |
| has subclass | (noun) a cut of beef including the H-shaped rump bone
aitchbone |