Definition of Cut of meat

1. Noun. A piece of meat that has been cut from an animal carcass.

Exact synonyms: Cut
Specialized synonyms: Joint, Roast, Confit, Chop, Chine, Leg, Side, Side Of Meat, Forequarter, Hindquarter, Cut Of Beef, Rib, Entrecote, Shank, Shin, Shin Bone, Brisket, Steak, Loin, Sirloin, Tenderloin, Undercut, Neck, Shoulder, Cut Of Veal, Cut Of Mutton, Cut Of Lamb, Saddle, Rack, Cut Of Pork
Generic synonyms: Meat



Cut Of Meat Pictures

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Lexicographical Neighbors of Cut Of Meat

cut fastball
cut from the same cloth
cut in
cut into
cut it
cut it close
cut it fine
cut like a knife
cut line
cut loose
cut no ice
cut of beef
cut of lamb
cut of meat (current term)
cut of mutton
cut of one's jib
cut of pork
cut of the same cloth
cut of veal
cut off
cut off one's nose to spite one's face
cut offs
cut one's coat according to one's cloth
cut one's losses
cut one's teeth
cut oneself

Literary usage of Cut of meat

Below you will find example usage of this term as found in modern and/or classical literature:

1. Cyclopedia of American Agriculture: A Popular Survey of Agricultural by Liberty Hyde Bailey (1908)
"A general rule is that the cut of meat increases in tenderness as the distance from either head or rump increases. Thus, those cuts coming from the loin and ..."

2. The Journal of Home Economics by American Home Economics Association (1910)
"The work of Professor Grindley indicates that the digestibility of meat is not dependent upon the cut of meat.8 He finds that a cut of meat from the ..."

3. Lessons in Cookery by Frances Elizabeth Stewart (1919)
"Wipe a tender cut of meat, such as leg of lamb, with a damp cloth. 2. ... Wipe a tough or semi-tough cut of meat with a damp cloth. 2. ..."

4. A Text-book of Cooking by Carlotta Cherryholmes Greer (1915)
"The difference in cost is based upon the tenderness of the cut of meat, ... The waste of a cut of meat is a factor which the housekeeper needs to consider ..."

5. Principles of Cooking: A Textbook in Domestic Science by Emma Conley (1914)
"The toughness or tenderness of a cut of meat depends on the thickness of the ... If the cut of meat is from a part of the animal where the muscles have been ..."

6. Egypt's Food Subsidy and Rationing System: A Description by Harold Alderman, Joachim Von Braun, Sakr Ahmed Sakr (1982)
"In 1980/81 the world price ranged between US $ 1500 and US $2300 depending on the cut of meat. Nevertheless, imports rose sharply from 5000 tons in 1974 to ..."

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