Hyperonyms
(has_hyperonym)
|
07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
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Hyponyms
(has_hyponym)
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07580782-n:
a piece of meat roasted or for roasting and of a size for slicing into more than one portion
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Hyponyms
(has_hyponym)
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07581132-n:
a piece of meat (especially a duck) cooked slowly in its own fat
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Hyponyms
(has_hyponym)
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07653982-n:
a small cut of meat including part of a rib
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Hyponyms
(has_hyponym)
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07654538-n:
cut of meat or fish including at least part of the backbone
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Hyponyms
(has_hyponym)
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07655505-n:
the limb of an animal used for food
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Hyponyms
(has_hyponym)
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07655626-n:
a lengthwise dressed half of an animal's carcass used for food
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Hyponyms
(has_hyponym)
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07655898-n:
the front half of a side of meat
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Hyponyms
(has_hyponym)
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07655988-n:
the back half of a side of meat
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Hyponyms
(has_hyponym)
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07656077-n:
cut of meat from beef cattle
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Hyponyms
(has_hyponym)
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07656741-n:
cut of meat including one or more ribs
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Hyponyms
(has_hyponym)
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07656866-n:
cut of meat taken from between the ribs
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Hyponyms
(has_hyponym)
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07657068-n:
a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
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Hyponyms
(has_hyponym)
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07657440-n:
a cut of meat from the lower part of the leg
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Hyponyms
(has_hyponym)
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07657547-n:
a cut of meat from the breast or lower chest especially of beef
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Hyponyms
(has_hyponym)
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07657903-n:
a slice of meat cut from the fleshy part of an animal or large fish
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Hyponyms
(has_hyponym)
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07658678-n:
a cut of meat taken from the side and back of an animal between the ribs and the rump
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Hyponyms
(has_hyponym)
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07658958-n:
the portion of the loin (especially of beef) just in front of the rump
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Hyponyms
(has_hyponym)
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07659793-n:
the tender meat of the loin muscle on each side of the vertebral column
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Hyponyms
(has_hyponym)
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07661357-n:
a cut of meat from the neck of an animal
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Hyponyms
(has_hyponym)
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07661583-n:
a cut of meat including the upper joint of the foreleg
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Hyponyms
(has_hyponym)
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07665595-n:
cut of meat from a calf
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Hyponyms
(has_hyponym)
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07667042-n:
cut of meat from a mature sheep
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Hyponyms
(has_hyponym)
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07667326-n:
cut of meat from a lamb
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Hyponyms
(has_hyponym)
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07667636-n:
cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
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Hyponyms
(has_hyponym)
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07668073-n:
rib section of a forequarter of veal or pork or especially lamb or mutton
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Hyponyms
(has_hyponym)
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07668902-n:
cut of meat from a hog or pig
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Glosses
(gloss)
|
00015388-n:
a living organism characterized by voluntary movement
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Glosses
(gloss)
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01552519-v:
separate with or as if with an instrument
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Glosses
(gloss)
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01758757-n:
the dead body of an animal especially one slaughtered and dressed for food
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Glosses
(gloss)
|
07649854-n:
the flesh of animals (including fishes and birds and snails) used as food
|
Glosses
(rgloss)
|
07649202-n:
a circular helping of food (especially a boneless cut of meat)
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Glosses
(rgloss)
|
07653982-n:
a small cut of meat including part of a rib
|
Glosses
(rgloss)
|
07654538-n:
cut of meat or fish including at least part of the backbone
|
Glosses
(rgloss)
|
07656077-n:
cut of meat from beef cattle
|
Glosses
(rgloss)
|
07656741-n:
cut of meat including one or more ribs
|
Glosses
(rgloss)
|
07656866-n:
cut of meat taken from between the ribs
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Glosses
(rgloss)
|
07657068-n:
a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
|
Glosses
(rgloss)
|
07657233-n:
a cut of meat from the upper part of a front leg
|
Glosses
(rgloss)
|
07657337-n:
a cut of meat from the upper part of a rear leg
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Glosses
(rgloss)
|
07657440-n:
a cut of meat from the lower part of the leg
|
Glosses
(rgloss)
|
07657547-n:
a cut of meat from the breast or lower chest especially of beef
|
Glosses
(rgloss)
|
07657757-n:
a cut from the fleshy part of an animal's side between the ribs and the leg
|
Glosses
(rgloss)
|
07658678-n:
a cut of meat taken from the side and back of an animal between the ribs and the rump
|
Glosses
(rgloss)
|
07658814-n:
cut of meat from a loin of beef
|
Glosses
(rgloss)
|
07660361-n:
a very thick center cut of beef tenderloin
|
Glosses
(rgloss)
|
07661357-n:
a cut of meat from the neck of an animal
|
Glosses
(rgloss)
|
07661583-n:
a cut of meat including the upper joint of the foreleg
|
Glosses
(rgloss)
|
07661950-n:
a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs
|
Glosses
(rgloss)
|
07662517-n:
cut from the round; suitable for pot roast
|
Glosses
(rgloss)
|
07662978-n:
a cut of beef or veal from the fleshy hindquarters of the animal
|
Glosses
(rgloss)
|
07664379-n:
highly seasoned cut of smoked beef
|
Glosses
(rgloss)
|
07665595-n:
cut of meat from a calf
|
Glosses
(rgloss)
|
07667042-n:
cut of meat from a mature sheep
|
Glosses
(rgloss)
|
07667326-n:
cut of meat from a lamb
|
Glosses
(rgloss)
|
07667636-n:
cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
|
Glosses
(rgloss)
|
07668481-n:
a small cut of meat from the leg just above the foot
|
Glosses
(rgloss)
|
07668902-n:
cut of meat from a hog or pig
|
Glosses
(rgloss)
|
07672583-n:
the intermixture of fat and lean in a cut of meat
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