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

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

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 of meat, side - 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 - piece of beef

rib - cut of meat including one or more ribs

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

shin - 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

cut of veal - piece of veal

cut of mutton - piece of a mature sheep

cut of lamb - piece of 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 - piece of pork