- Meat cut
- Type of meat
- A slice of beef, broiled, or cut for broiling; -- also
extended to the meat of other large animals; as, venison steak; bear
steak; pork steak; turtle steak.
- Be concerned about midwives cut to pieces
- Care about five Romans who sculpt into shape
- Cut (leg of lamb)
- Cut (roast meat)
- cut a roast
- Cut into slices
- Cut thinly
- Cut of beef
- Cut of meat
- Leg part
- See Chank.
- The part of the leg from the knee to the foot; the shin; the
shin bone; also, the whole leg.
- Hence, that part of an instrument, tool, or other thing,
which connects the acting part with a handle or other part, by which it
is held or moved.
- That part of a key which is between the bow and the part
which enters the wards of the lock.
- Cut of meat
- Piece of meat like a chop
- Portion of meat
- Rib chop
- Thin slice
- A piece of meat, especially of veal or mutton, cut for
broiling.
- A cut of lamb, etc.
- Body joint
- Cut of lamb
- Cut of meat
- it includes the midriff
- Lion running around with type of pork chop
- Pork cut
- Cut of meat
- A steak of beef; a slice of beef broiled or suitable for
broiling.
- Cut of meat
- Swimming stroke
- A general name for the numerous species of diurnal
Lepidoptera.