Hyperonyms
(has_hyperonym)
|
07657903-n:
a slice of meat cut from the fleshy part of an animal or large fish
|
Hyponyms
(has_hyponym)
|
07658461-n:
a cut of beef from the flank of the animal
|
Hyponyms
(has_hyponym)
|
07658580-n:
a thin steak that can be cooked quickly
|
Hyponyms
(has_hyponym)
|
07659684-n:
a cut of beef from the sirloin
|
Hyponyms
(has_hyponym)
|
07660065-n:
a boneless steak cut from the tenderloin of beef
|
Hyponyms
(has_hyponym)
|
07660463-n:
small steak from the front of the short loin of beef
|
Hyponyms
(has_hyponym)
|
07660800-n:
large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin
|
Hyponyms
(has_hyponym)
|
07661002-n:
small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin
|
Hyponyms
(has_hyponym)
|
07662275-n:
a lean cut of beef from between the rump and the shank
|
Hyponyms
(has_hyponym)
|
07662618-n:
a steak cut from the rump
|
Hyponyms
(has_hyponym)
|
07662719-n:
steak from upper part of the short loin
|
Hyponyms
(has_hyponym)
|
07664121-n:
a patty of ground cooked beef
|
Glosses
(gloss)
|
00106921-r:
under normal conditions
|
Glosses
(gloss)
|
00328370-v:
cook under a broiler
|
Glosses
(gloss)
|
01664172-v:
prepare for eating by applying heat
|
Glosses
(gloss)
|
07657903-n:
a slice of meat cut from the fleshy part of an animal or large fish
|
Glosses
(gloss)
|
07663592-n:
meat from an adult domestic bovine
|
