Hyperonyms
(has_hyperonym)
|
07653394-n:
a piece of meat that has been cut from an animal carcass
|
Hyponyms
(has_hyponym)
|
07656452-n:
the part of a forequarter from the neck to the ribs and including the shoulder blade
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Hyponyms
(has_hyponym)
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07656645-n:
between the chuck and the brisket
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Hyponyms
(has_hyponym)
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07657664-n:
the thin under portion of the forequarter
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Hyponyms
(has_hyponym)
|
07657757-n:
a cut from the fleshy part of an animal's side between the ribs and the leg
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Hyponyms
(has_hyponym)
|
07658814-n:
cut of meat from a loin of beef
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Hyponyms
(has_hyponym)
|
07659196-n:
part of the sirloin nearest the rump
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Hyponyms
(has_hyponym)
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07659308-n:
part of the sirloin next to the wedge bone
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Hyponyms
(has_hyponym)
|
07659425-n:
part of the sirloin between the flat bone and the porterhouse
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Hyponyms
(has_hyponym)
|
07659560-n:
a cut of beef from the upper end of the sirloin
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Hyponyms
(has_hyponym)
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07661165-n:
a cut of beef from the shoulder blade
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Hyponyms
(has_hyponym)
|
07661486-n:
a cut of beef from the neck of the animal
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Hyponyms
(has_hyponym)
|
07661845-n:
cut of beef containing rib ends near the sternum
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Hyponyms
(has_hyponym)
|
07662156-n:
a cut of beef between the rump and the lower leg
|
Hyponyms
(has_hyponym)
|
07662833-n:
fleshy hindquarters; behind the loin and above the round
|
Hyponyms
(has_hyponym)
|
07663118-n:
a cut of beef including the H-shaped rump bone
|
Holonyms
(has_holo_part)
|
07663592-n:
meat from an adult domestic bovine
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Glosses
(gloss)
|
07653394-n:
a piece of meat that has been cut from an animal carcass
|
Glosses
(gloss)
|
07663592-n:
meat from an adult domestic bovine
|
Glosses
(rgloss)
|
07658461-n:
a cut of beef from the flank of the animal
|
Glosses
(rgloss)
|
07659560-n:
a cut of beef from the upper end of the sirloin
|
Glosses
(rgloss)
|
07659684-n:
a cut of beef from the sirloin
|
Glosses
(rgloss)
|
07661165-n:
a cut of beef from the shoulder blade
|
Glosses
(rgloss)
|
07661486-n:
a cut of beef from the neck of the animal
|
Glosses
(rgloss)
|
07661711-n:
cut of beef suitable for simmering in liquid in a closed pot
|
Glosses
(rgloss)
|
07661845-n:
cut of beef containing rib ends near the sternum
|
Glosses
(rgloss)
|
07662156-n:
a cut of beef between the rump and the lower leg
|
Glosses
(rgloss)
|
07662275-n:
a lean cut of beef from between the rump and the shank
|
Glosses
(rgloss)
|
07663118-n:
a cut of beef including the H-shaped rump bone
|
Glosses
(rgloss)
|
07663796-n:
cut of beef suitable for roasting
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