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Sirloin or tenderloin? Know your cuts of meat

Word List with 14 words
*By Dictionary.com

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Words in This List

chuck
n.
the cut of beef between the neck and the shoulder blade.
exsanguination
v.t.
to drain of blood; make bloodless.
fatback
n.
the fat and fat meat from the upper part of a side of pork, usually cured by salt.
flank
n.
the side of an animal or a person between the ribs and hip.
loin
n.
a cut of meat from this region of an animal, esp. a portion including the vertebrae of such parts.
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rump
n.
a cut of beef from this part of the animal, behind the loin and above the round.
scrag
n.
the lean end of a neck of veal or mutton.
shank
n.
a cut of meat from the top part of the front
shoulder
n.
the upper foreleg and adjoining parts of a sheep, goat, etc.
sirloin
n.
the portion of the loin of beef in front of the rump.
spare ribs
n.
a cut of meat from the rib section, esp. of pork or beef, with some meat adhering to the bones.
tenderloin
n.
(in beef or pork) the tender meat of the muscle running through the sirloin and terminating before the ribs.
round
noun
the portion of the thigh of beef below the rump and above the leg
belly
n.
the front or under part of a vertebrate body from the breastbone to the pelvis, containing the abdominal viscera; the abdomen.

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