n
(cooking, plural only) A type of offal, the testicles of animals when used as food.
adj
Opposing the eating of pork.
n
the meat from such cattle
n
The tough outer skin of pork or bacon; pork rind.
n
A pig raised to produce bacon.
n
The meat of a bat, used as food.
n
(uncountable) Bovine animals.
n
(chiefly Britain) Head cheese; a terrine made from the head of a pig or calf; originally boar's meat.
n
(now historical) Meat from sheep that have died from this disease, or that have died from accident or disease in general.
n
(by extension) The meat from diseased sheep.
n
The cecum or anus, especially of a slaughter animal.
n
Alternative form of bushwah [Nonsense.]
n
Synonym of butter-and-egg man
n
Obsolete spelling of beef [(in the meat industry, on product packaging) The edible portions of a cow (including those which are not meat).]
n
(nonstandard) The meat or flesh of a calf; veal.
n
Meat prepared to be given as food for a cat.
n
The meat of a cat used as food.
n
(uncountable, rare) Used in restricted contexts to refer to the meat derived from cattle.
n
The fatty, transparent serous membrane that covers the intestines of cows, sheep, and pigs, often used as a casing for sausages and other meat dishes.
n
A piece of the backbone of an animal, with the adjoining parts, cut for cooking.
n
Small intestine, boiled and fried, usually of a pig. Sometimes prepared with hog maws.
n
A plastic or other flexible package of meat, usually ground meat or luncheon meat.
n
(Britain) a type of lamb chop equivalent to rump steak
n
Meat grown in cell culture instead of being produced by slaughtering animals.
n
Meat that is produced and distributed on an industrial scale, and can be bought and sold on the commodity markets
n
(uncommon) Beef: the meat of cattle as food.
n
The meat of a cow; beef.
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
The meat or flesh of a cow; beef.
n
An Irish food made from pigs' feet.
n
cows reared primarily to provide milk; male calves being used for the production of veal
n
A cow bred for the ability to produce large quantities of milk, from which dairy products are made.
n
The meat of such an animal; venison.
n
(uncommon) The meat or flesh of a deer, especially as food; venison.
n
(rare) The meat or flesh of a deer; venison.
n
The meat of this animal, eaten as food:
n
Food eaten by or appropriate for dogs in general, whether wild or domesticated.
n
Meat prepared to be given to a dog as food.
n
(New Zealand) sheep meat used as dog food
n
Alternative form of dog meat [Meat from a dog eaten as food.]
n
A poor person's sole possession (in reference to the Bible, 2 Samuel xii).
n
The hide and fat of a butchered animal, regarded as separate from the meat.
n
(dated) The flesh of animals (excluding fish or invertebrates) used or prepared for food.
n
The flank or side of an animal, now almost exclusively a pig when cured and salted; a side of bacon.
n
(euphemistic, Asia) Dog meat; the meat of a dog.
n
(slang, usually in the plural) A small female breast.
n
Obsolete spelling of gigot [(cooking) A leg of lamb or mutton.]
n
Human meat from a woman or girl.
n
The flesh of a goat used as food.
n
The meat of a goat, used as food; chevon.
n
Cartilage; now especially: cartilage present, as a tough substance, in meat.
n
Any meat that has been ground.
n
The pancreas, especially the pancreas of livestock used as food.
n
(countable) A thigh and buttock of an animal slaughtered for meat.
n
Alternative form of ham hock [The cut of meat at the joint between the leg and foot of a hog.]
n
A meatloaf made of these organs.
adj
Of, pertaining to, or derived from, mutton suet.
n
Meat from that part of a food animal.
n
(chiefly UK, New Zealand) The meat of a young sheep.
n
Alternative form of hog jaw [The mouth of a pig, especially when used as food.]
n
Alternative spelling of hog plum [Spondias spp., especially Spondias mombin]
n
The flesh of a horse; horsemeat.
n
(uncountable) The meat of such a lamb.
n
The part of the intestines of an animal used as food, as the sweetbread, kidneys, etc.
n
(obsolete) The entrails of a slaughtered animal.
n
(archaic, Britain, slang) A sheep's head used as food.
n
(UK, Ireland, slang, obsolete) A pickled pig's head.
n
This organ (of an animal) cooked as food.
n
The flesh of a lamb or sheep used as food.
n
A bar in early wooden windows, having a slightly pointed rounded end that widens like the tongue of a sheep.
n
(Philippines) a roasted suckling piglet; a roasted pig
n
(slang, archaic) Synonym of mutton fist
n
(UK dialectal, Scotland) The fleshy part of a roast capon, etc. as distinguished from a limb or joint.
n
(countable, uncountable) This organ, as taken from animals used as food.
n
(UK) Offal; The internal organs of an animal, especially when used as food.
n
(euphemistic) Human flesh used by cannibals as meat.
n
(idiomatic, euphemistic) Human flesh.
n
Alternative form of long pig [(euphemistic) Human flesh used by cannibals as meat.]
n
Alternative form of malander
n
Human flesh consumed as meat.
n
Initialism of meat and bone meal: a product of the rendering industry, used in animal feed.
n
(uncountable) The flesh (muscle tissue) of an animal used as food.
n
(by extension) An amount of mass, substance, or strength on or within something's body.
n
(idiomatic, often preceded by put) A substantial addition to or augmentation of the content of something, especially something which is unfinished or incomplete.
n
Alternative form of meatspace [(Internet, often derogatory) The physical world, as opposed to the virtual world of the Internet.]
n
Alternative form of meatspace [(Internet, often derogatory) The physical world, as opposed to the virtual world of the Internet.]
adj
Of meat, cooked to a point greater than rare but less than well done; typically, so the meat is still red in the centre.
n
(cooking, chiefly Southern US) The part of a pig between the shoulder and the ham.
n
(countable) The spleen, especially of an animal bred for food.
n
(cooking, in Jewish culture) The spleen of an animal used as food.
n
A type of vegetarian processed food, often containing soy, gluten, and vegetables, shaped and coloured to resemble real meat.
n
(US, military slang) Tinned meat.
n
(chiefly Britain, informal, uncountable) Ordinary, everyday cheese.
n
The small entrails of a calf or hog.
n
The flesh of sheep used as food.
n
Alternative form of muttonchop [A cut of sheep's meat, often containing a section of a rib.]
n
(informal, derogatory) Any processed meat product whose animal source is not readily identifiable.
n
(archaic) The entrails of a deer or other animal, used for food.
n
The internal organs of an animal, used as food.
n
The intestines of an unweaned calf, used as food.
n
(US standards of identity) Fresh pork fatty tissue, excluding skin, that has been rendered at a temperature not more than 120 degrees Fahrenheit and is pinkish, fresh-looking, and fresh-smelling.
n
Alternative form of Paschal Lamb [(historical) The lamb eaten at Passover.]
n
The contents of this stomach in a slaughtered animal, viewed as food or a byproduct.
n
Used other than figuratively or idiomatically: see piece, of, meat.
n
Oysters wrapped in bacon.
n
the foot of a pig cooked as food
n
The meat or flesh of a pig, used especially for food; pork.
n
(chiefly US) a dish of ground pork and/or beef cooked in cabbages
n
(informal, dysphemistic) A meat byproduct produced from scraps by heating and then treating with ammonia to produce a food additive.
n
(Cockney rhyming slang) The feet.
n
(Scotland, archaic) Cold mutton broiled, especially the shoulder.
n
(uncountable) The meat of a pig; swineflesh.
n
A boneless cut of fatty meat from the belly of a pig.
n
Alternative spelling of pork barrel [(now rare) A barrel used to store pork.]
n
(chiefly attributive) Alternative form of pork chop [A loin cut taken perpendicular to the spine of the pig, usually a rib or part of a vertebra.]
n
(informal) A period or event that is dedicated to pork and the eating of pork items (sausages, bacon etc).
adj
(meat trade) Being one of the pieces of meat initially separated from the carcass during butchering, prior to division into smaller cuts.
n
(obsolete) The heart, liver, and lungs of an animal.
n
(Cockney rhyming slang) A curry, short for Ruby Murray.
n
The meat or flesh of sheep; mutton.
n
The meat of a sheep, used as food; mutton.
n
The meat of such a prematurely born animal.
n
(US dialectal) Familiar name for a cow.
n
(obsolete) The skin of bacon.
n
Obsolete form of souse. [The pickled ears, feet, etc., of swine.]
n
The ear; especially, a hog's ear.
n
Obsolete form of souse. [The pickled ears, feet, etc., of swine.]
n
Obsolete form of souse. [The pickled ears, feet, etc., of swine.]
n
(obsolete) The lower part of a forequarter of pork, which is divided from the neck, and has the leg and foot without the shoulder.
n
The flesh of such a pig cooked and served as a food item.
n
(dairy industry) A cow bred or engineered for superior milk production, producing more milk per day than average, or in some cases more fat per gallon of milk.
n
The pancreas or thymus gland of an animal, especially a lamb or calf, as food.
n
Alternative form of swineflesh [The flesh or meat of a pig; pork.]
n
Alternative form of swineflesh [The flesh or meat of a pig; pork.]
n
The flesh or meat of a pig; pork.
n
The tenderest part of a loin of meat, especially of pork or beef.
n
(Australia, slang, humorous, derogatory) Canned meat.
n
The foot of a pig, sheep, or other quadruped, especially when prepared as meat.
n
(archaic) Animal entrails, especially of a deer.
n
The flesh of a calf (i.e. a young bovine) used for food.
n
Obsolete form of veal. [The flesh of a calf (i.e. a young bovine) used for food.]
n
(mythology) A legendary plant believed to grow sheep from its branches.
n
(obsolete) The meat of any wild animal that has been hunted rather than raised domestically.
n
Meats whose color, either before or after cooking, is considered white as opposed to red, including poultry, seafood, and in some uses, even pork.
n
Meat from a wild animal.
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