n
(Royal Navy slang, obsolete) Tinned meat or fish.
n
A cut of beef lying above the rump bone.
n
Alternative spelling of American handegg [(slang, uncountable, humorous, derogatory) American football (the sport).]
n
(US, cooking, slang, mildly vulgar) A spicy barbecue snack, typically a jalapeño stuffed with cheese and wrapped in bacon.
n
Bacon prepared from centre-cut boneless pork loin.
n
Cured meat from the sides, belly, or back of a pig.
n
A baron of beef, a cut made up of a double sirloin.
n
A joint consisting of two sirloins left uncut at the backbone.
n
The salted smoked cheek and jawbones of a pig, used as food.
adj
Consisting of or containing beef as an ingredient.
n
Jerked meat of bovine origin.
n
A section of a cow from which meat is butchered.
n
A restaurant that specializes in beef dishes; steakhouse.
n
(uncountable) The herb prepared from the leaves of the beefsteak plant.
n
(historical) Any of a number of 18th- and 19th-century men's dining clubs in Britain and Australia that celebrated the beefsteak as a symbol of patriotic and often Whig concepts of liberty and prosperity.
n
(US, Canada) A type of large tomato.
n
(informal) Synonym of eggs Benedict
n
A cut of beef from near the shoulder blade (part of the chuck).
n
Initialism of boneless lean beef trimmings. [(in the meat industry, on product packaging, euphemistic) Lean finely textured beef.]
n
(Britain) A salted, and lightly smoked herring or mackerel.
n
(in the meat industry, on product packaging, euphemistic) Lean finely textured beef.
n
Synonym of flat iron steak
n
(US) A cut of pork from the upper part of the shoulder from the front leg.
n
A cut of meat taken from the chest, especially from the section under the first five ribs.
n
(uncountable) Meat prepared in this way.
n
(US, regional) cube steak
n
(US) A dried piece of buffalo or bison dung, sometimes used as fuel.
n
Flavorful pieces of meat cut from the "point" half of a smoked brisket.
n
(UK) Synonym of flat iron steak
n
Grilled, sliced beef steak, as an element of Latin American cuisine.
n
A steak stuffed with oysters.
n
A restaurant specializing in roast meat, particularly roast beef and Sunday roasts.
n
(uncountable) Cured meat that is ready to be eaten, especially pork.
adj
Prepared as charqui or jerky.
n
A thick, juicy cut from the center of a beef tenderloin.
n
A Southern US dish of tenderized cube steak coated with seasoned flour and pan-fried.
n
Alternative form of chipsteak [A very thin slice of beef, sold frozen, that can be prepared like a beefburger.]
n
A machine that chips potatoes into pieces that are ready to be fried and made into chips.
n
A cut of meat, often containing a section of a rib.
n
(now chiefly historical) An inexpensive restaurant that specializes in chops or steaks; a steakhouse.
n
(cooking) Meat from the shoulder of a cow or other animal.
n
A cut of beef immediately in front of the middle rib.
n
A particular cut of beef, containing part of the shoulder bones.
n
A steakhouse where food in a churrasco style is served.
n
Part of a shoulder of beef, or of the neck piece near the shoulder.
n
(cooking) A device used to make coddled eggs by cooking them gently.
n
Any cold cooked meat such as luncheon meat or lunch meat, spam, chopped pork, corned beef, and so on.
n
(US) An outdoor celebration in which corn is cooked on open fires.
n
(US) A variety of cured ham, typically very salty, traditionally prepared in the rural parts of the southern United States.
n
Synonym of ribsteak (“beefsteak with rib bone attached”)
n
Alternative form of cow chip [A piece of dried cow dung, used especially as fuel in the Third World and by early North American settlers.]
n
Two or three single racks of lamb tied together to form a circle, sometimes cooked with stuffing in the middle.
n
A tenderized cut of beef, usually top round or top sirloin, used for example in chicken-fried steak.
n
A piece of fish that has been cut perpendicular to the spine, rather than parallel (as with a fillet); often synonymous with steak.
n
(Jewish cuisine) The fattier, smaller point-cut portion of a brisket of beef, being the superficial pectoral muscle.
n
lunch meat, especially when purchased from a delicatessen, and which is typically presliced.
n
Synonym of Delmonico steak
n
A small tender steak from the front of the short loin of beef.
n
(UK) A flitch of bacon awarded to a married couple who convince a local "jury" of bachelors and maidens that, for a year and a day, they have never wished themselves unwed, as part of a traditional four-yearly ritual at Great Dunmow, Essex, England.
n
(Britain) A small dish used to support a boiled egg while it is eaten.
adj
Of short ribs: prepared by cutting between the ribs to separate them, rather than across the bone.
n
A premium cut of beef used for steaks and roasts.
n
(Australia) Filet mignon; beef tenderloin.
n
A cut of meat taken from the rear leg muscles. A cheap cut of tough lean meat, considered one of the worst cuts; suitable for making ground meat.
n
A steak cut of beef taken from the tenderloin, or psoas major, of the steer or heifer.
n
(UK) A premium cut of meat, especially beef, taken from below the lower back of the animal, considered to be lean and tender; also called tenderloin.
n
A small strip of battered and deep-fried steak.
n
(Ireland, slang) A chip shop
n
(cooking) A cut of meat from the flank of an animal.
n
(beef) A beef steak cut cut from the abdominal muscles or buttocks of the cow.
n
A certain cut of beef used in Ashkenazic Jewish cuisine, made by cutting short ribs across the bone
n
A cut of steak from the bottom sirloin, a butt cut, that is thin and lean, with coarse fibre. It is similar to the skirt steak, flank steak, hanger steak, and like those three, also sometimes called a bavette. It is a cut used to provide the meat found in sirloin tips.
n
(Canada, US) A tender, flavorful cut of beef from the shoulder of the steer.
n
Alternative form of flat iron steak [(Canada, US) A tender, flavorful cut of beef from the shoulder of the steer.]
n
The front half of a side of meat.
n
A cut of beef that includes the rib in front of the sirloin, used especially for roasting.
n
A cut of meat from this part.
v
(cooking) To French trim; to stylishly expose bone by removing the fat and meat covering it (as done to a rack of lamb or bone-in rib-eye steak).
n
A rib chop in which the meat and fat are cut away from the end of the rib to the point where the meat becomes lean.
adj
(cooking) Pertaining to servings of meat that have stylishly exposed bone protruding from them (meat with bones that have been French trimmed)
n
A cut of quick-cured pork leg.
n
(UK, slang, obsolete) A salted herring.
n
A kind of steak made from chopped reformed meat.
n
A lean cut of meat from the loin of a pig.
n
(Canada, US) Beef that has been ground; minced beef.
n
(cooking) Two frenched racks of lamb placed together with the ribs interlinked.
n
(uncountable) Meat from the thigh of a hog cured for food.
n
A thick slice of ham for cooking.
n
Alternative form of Hamburg steak [Hamburger.]
n
Synonym of Hamburg steak
n
Alternative form of ham steak [A thick slice of ham for cooking.]
n
(Ireland, informal, derogatory) Cheap processed ham (cured pork), often made specially for sandwiches.
n
A cut of beef steak from the diaphragm of a steer or heifer.
n
Either rear half of a side of beef, mutton, veal, lamb or by extension from another edible mammal.
n
The fleshy part of beef slightly salted and hung up to dry; dried beef.
n
(UK) A serving of short ribs.
n
(Caribbean, Jamaica) Meat cured by jerking; charqui.
n
Lean meat cured and preserved by cutting into thin strips and air-drying in the sun.
n
Alternative form of kebbuck [A whole wheel or ball of cheese.]
n
Alternative form of kebbie [cudgel, staff]
n
Alternative form of kiddle (“kind of fishweir”) [A kind of fishweir resembling a wattle or fence.]
n
Alternative form of kippen [(dialectal) A piece of small firewood or kindling; dibber]
n
(cooking) Wagyu beef from the Tajima strain of Japanese Black cattle, raised in Japan's Hyōgo Prefecture.
n
(cooking) Synonym of flanken short ribs (ribs cut across the bone, instead of along the bone)
n
(US) The testicles of a lamb, peeled, rolled in cracker meal, fried, and served as food, a traditional dish in the Bluegrass region of Kentucky.
n
(in the meat industry, on product packaging, euphemistic) A meat byproduct produced from otherwise unusable material such as skin and connective, spinal, and digestive tissues by heating and then mixing with ammonia in a centrifuge to produce a food additive.
n
Alternative form of lean finely textured beef [(in the meat industry, on product packaging, euphemistic) A meat byproduct produced from otherwise unusable material such as skin and connective, spinal, and digestive tissues by heating and then mixing with ammonia in a centrifuge to produce a food additive.]
n
Initialism of lean finely textured beef. [(in the meat industry, on product packaging, euphemistic) A meat byproduct produced from otherwise unusable material such as skin and connective, spinal, and digestive tissues by heating and then mixing with ammonia in a centrifuge to produce a food additive.]
n
Any of several cuts of meat taken from this part of an animal
n
A cut of meat from the longissimus of a pig.
n
(cooking) A paper frill attached to the exposed end of a bone of a cooked piece of meat.
n
(US, informal) The essential part or parts of something.
n
(Australia, New Zealand) A tray of meat given as a prize in a raffle.
n
A cut of meat resembling a medallion.
n
A cut of beef between the chuck rib and fore ribs.
n
A cut of sheep's meat, often containing a section of a rib.
n
(Australia, slang) A pie.
n
The rump of beef, especially the lower and back part of the rump.
n
(obsolete) Meat from the neck of cattle.
n
A cut of meat taken from the tail of a cow or calf; it requires long, slow braising, and is used to prepare oxtail soup.
n
A cured belly or pork; bacon.
n
A cut of beef consisting of the biceps femoris muscle and its fat cap.
n
A cut of pork from the shoulder area (above the front leg) of a pig.
n
(Australia) A form of trailer or caravan (originally a horse-drawn cart) with an elongated window along the side from which pies are sold.
n
A cabinet or other piece of (usually freestanding) furniture made similar to or in imitation of a pie safe.
n
Roast beef, commonly top round cuts, cooked quickly over a charcoal fire, then thinly sliced and served on a kaiser roll with tiger sauce and sliced raw onion.
adj
(of a piece of meat) Very well done on the surface and very rare internally.
n
Alternative form of pookaun [(Ireland) A kind of small fishing boat from the region of Galway in Ireland.]
n
A cut of steak from the buttock muscles of a bovine
n
A loin cut taken perpendicular to the spine of the pig, usually a rib or part of a vertebra.
n
A cut of pig meat from along the top of the rib cage
n
Alternative form of porchetta [A savory and moist boneless pork roast, part of Italian cuisine]
n
(chiefly Canada, US) A cut of beef taken from the thick end of the short loin; it has a T-shaped bone and a large piece of tenderloin; a porterhouse steak.
n
A dish made by browning a roast-sized piece of beef (often taken from the tougher chuck cut) to induce a Maillard reaction, then slow-cooking in liquid in a covered dish.
n
(cooking) A top-quality serving of meat.
n
(butchery) A cut of beef consisting of two to seven ribs; one of the nine primal cuts.
n
Pork barbecued for a long time at a low heat, making it tender enough to be pulled apart.
n
A cut of meat involving several adjacent ribs.
n
(obsolete, now dialect) A strip of meat; a long fleshy piece of beef, cut from the flank or leg; a sort of steak.
adj
(cooking) Particularly of meat, especially beefsteak: cooked very lightly, so the meat is still red.
n
A cut of meat enclosing one or more rib bones.
n
Synonym of ribeye steak; Alternative form of ribeye; Ellipsis of rib eye steak.
n
Alternative spelling of ribeye steak [A beef steak cut from the rib section of the cow; with the bone removed.]
n
Alternative spelling of ribsteak [A beefsteak cut from the primal rib area of a bovine, with the rib bone attached to the steak cut. A bone-in rib steak.]
n
Synonym of ribeye steak; Alternative form of ribeye; Ellipsis of rib-eye steak.
n
Alternative spelling of ribeye steak [A beef steak cut from the rib section of the cow; with the bone removed.]
n
A rack used for ribs (as meat)
n
Synonym of ribsteak (an unfilleted ribsteak, with the bone-in)
n
A cut of beef formed by tying up the spinalis muscles in a cylinder shape.
n
A beef steak cut from the rib section of the cow; with the bone removed.
n
(US) Boneless processed pork or beef rib meat, served at restaurants and fast food places.
n
A cut of beef from the main rib.
n
A beefsteak cut from the primal rib area of a bovine, with the rib bone attached to the steak cut. A bone-in rib steak.
n
(food) A boneless rib sandwich, usually with BBQ sauce and deboned pork ribs.
v
(cooking) To turn (meat) into a rissole or rissoles.
n
A cut of meat suited to roasting.
n
A cut of beef that has been roasted.
n
Synonym of beef curtains
n
Pork cooked by roasting.
n
Alternative spelling of roast beef [Beef cooked by roasting.]
n
A Brazilian steakhouse restaurant, which primarily serves all-you-can-eat grilled meats.
n
(cooking) steak (especially of veal, cut across the leg)
n
A cut of beef from the thigh, through and across the bone.
n
A cut of meat from the rump of an animal.
n
Synonym of picanha (“cut of beef”)
n
Synonym of picanha (“cut of beef”)
n
Beef from the backside of a cow.
n
A cut of meat that includes both loins and part of the backbone.
n
(Australia, New Zealand, South Africa) A ribeye steak.
n
Meat from that part of an animal.
n
A stew of lamb and vegetables.
n
A strip steak with the bone left in and no tenderloin attached.
n
A cut of beef from the hind quarters of a steer or heifer, behind the ribs, including the top loin and the tenderloin, usually cut into steaks.
n
A cut of beef from the rib and plate primals and a small corner of the square-cut chuck.
n
Alternative form of short ribs [A cut of beef from the rib and plate primals and a small corner of the square-cut chuck.]
n
A salted and cured longitudinal half of a pig with the legs and shoulders removed.
n
A cut of pork with a sweet taste, typically taken from above the flank of the pig.
n
(Britain) The upper side of a round of beef.
n
(US) A cut of beef from the lower part of the back, where the last ribs are (called rump in UK English).
n
Synonym of picanha (“cut of beef”)
n
A long, flat cut of beef from the plate, prized for flavour rather than tenderness.
n
Alternative spelling of sparerib [A cut of meat including the rib bones.]
n
Alternative form of sparerib. [A cut of meat including the rib bones.]
n
A cut of meat including the rib bones.
n
Alternative form of sparerib. [A cut of meat including the rib bones.]
n
A cut of beef from the primal rib, one of the eight primal cuts of beef.
n
(seafood) A slice of meat cut across the grain (perpendicular to the spine) from a fish.
n
(US) A hot submarine sandwich with steak, salami, provolone cheese, and vegetables.
n
A filet mignon, often cooked at the table in a restaurant, seasoned with garlic and black pepper, fried quickly in butter, and flambéed in brandy.
n
Thick-cut French fries without the skin, typically served with a steak.
n
Alternative form of steakhouse [A restaurant that specializes in good cuts of meat, particularly steak.]
adj
Of fries/chips: cut thickly into steak fries.
n
A restaurant that specializes in good cuts of meat, particularly steak.
n
Synonym of steakette (“patty formed from ground steak”)
adj
(informal) Reminiscent of steak.
n
(UK) Bacon made from pork belly rather than from side or back cuts
n
Alternative form of striploin [(US, Canada) beef tenderloin]
n
Steak from upper part of the short loin.
n
(US, Canada) beef tenderloin
n
Alternative form of sirloin [(US) A cut of beef from the lower part of the back, where the last ribs are (called rump in UK English).]
n
A large beef steak, containing a T-shaped bone.
n
(UK, dated) A thin cut; a slice; specifically, of lamb, a piece consisting of the neck and breast joints.
adj
(US) Synonym of tavern-cut (“style of pizza”)
n
Any of several steaks cut from the tenderest part of the loin of beef.
n
Synonym of ribsteak (“beefsteak with rib bone attached”)
n
The tender meat from the front portion of loin of beef, usually cut into steak.
n
A cut of beef taken from the round, or hind leg of a cow.
n
(UK, Australia, New Zealand) The outer side of a round of beef.
n
A cut of beef from the bottom sirloin subprimal cut. It is a small triangular muscle.
n
(chiefly Canada, US, idiomatic, humorous) A frankfurter/hot dog.
n
Alternative spelling of tube steak [(chiefly Canada, US, idiomatic, humorous) A frankfurter/hot dog.]
n
Alternative spelling of tube steak [(chiefly Canada, US, idiomatic, humorous) A frankfurter/hot dog.]
n
(food) The traditional signature steak dish from Florence, Tuscany, Italy; a large thick-cut porterhouse or T-bone steak grilled to rare and seasoned with lemon
n
(slang) A kipper (type of fish prepared as food).
n
The underside of a sirloin of beef; the fillet.
adj
(specifically, of meat) Cooked through to the center.
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