| meat | | |
| n. (food) | 1. meat | the flesh of animals (including fishes and birds and snails) used as food. |
| ~ solid food, food | any solid substance (as opposed to liquid) that is used as a source of nourishment.; "food and drink" |
| ~ stew meat | tough meat that needs stewing to be edible. |
| ~ bird, fowl | the flesh of a bird or fowl (wild or domestic) used as food. |
| ~ game | the flesh of wild animals that is used for food. |
| ~ dark meat | the flesh of the legs of fowl used as food. |
| ~ raw meat | uncooked meat. |
| ~ red meat | meat that is dark in color before cooking (as beef, venison, lamb, mutton). |
| ~ organs, variety meat | edible viscera of a butchered animal. |
| ~ cut of meat, cut | a piece of meat that has been cut from an animal carcass. |
| ~ cold cuts | sliced assorted cold meats. |
| ~ boeuf, beef | meat from an adult domestic bovine. |
| ~ carbonado | a piece of meat (or fish) that has been scored and broiled. |
| ~ halal | (Islam) meat from animals that have been slaughtered in the prescribed way according to the shariah. |
| ~ jerked meat, jerky, jerk | meat (especially beef) cut in strips and dried in the sun. |
| ~ pemican, pemmican | lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians. |
| ~ veal, veau | meat from a calf. |
| ~ horseflesh, horsemeat | the flesh of horses as food. |
| ~ mouton, mutton | meat from a mature domestic sheep. |
| ~ lamb | the flesh of a young domestic sheep eaten as food. |
| ~ porc, pork | meat from a domestic hog or pig. |
| ~ sausage | highly seasoned minced meat stuffed in casings. |
| ~ sausage meat | any meat that is minced and spiced and cooked as patties or used to fill sausages. |
| ~ escargot, snail | edible terrestrial snail usually served in the shell with a sauce of melted butter and garlic. |
| ~ protein | any of a large group of nitrogenous organic compounds that are essential constituents of living cells; consist of polymers of amino acids; essential in the diet of animals for growth and for repair of tissues; can be obtained from meat and eggs and milk and legumes.; "a diet high in protein" |
| ~ hexadecanoic acid, palmitic acid | a saturated fatty acid that is the major fat in meat and dairy products. |
| ~ au jus | served in its natural juices or gravy.; "roast beef au jus" |
| n. (plant) | 2. kernel, meat | the inner and usually edible part of a seed or grain or nut or fruit stone.; "black walnut kernels are difficult to get out of the shell" |
| ~ plant part, plant structure | any part of a plant or fungus. |
| ~ seed | a small hard fruit. |
| n. (cognition) | 3. center, centre, core, essence, gist, heart, heart and soul, inwardness, kernel, marrow, meat, nitty-gritty, nub, pith, substance, sum | the choicest or most essential or most vital part of some idea or experience.; "the gist of the prosecutor's argument"; "the heart and soul of the Republican Party"; "the nub of the story" |
| ~ cognitive content, mental object, content | the sum or range of what has been perceived, discovered, or learned. |
| ~ bare bones | (plural) the most basic facts or elements.; "he told us only the bare bones of the story" |
| ~ hypostasis | (metaphysics) essential nature or underlying reality. |
| ~ haecceity, quiddity | the essence that makes something the kind of thing it is and makes it different from any other. |
| ~ quintessence | the purest and most concentrated essence of something. |
| ~ stuff | a critically important or characteristic component.; "suspense is the very stuff of narrative" |
| steak | | |
| n. (food) | 1. steak | a slice of meat cut from the fleshy part of an animal or large fish. |
| ~ cut of meat, cut | a piece of meat that has been cut from an animal carcass. |
| ~ fish steak | cross-section slice of a large fish. |
| ~ beefsteak | a beef steak usually cooked by broiling. |
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