white and chicken-like {frog's leg}.
Wild meat {game, meat} can be grouse, mallard duck, partridge, pheasant, quail, rabbit, deer or venison, or woodcock.
Cuts {lamb, meat} are chop, crown roast, shank, breast, cutlet, kidney, leg, and liver.
sheep {mutton}.
ox tail meat {oxtail}.
land mollusk {snail, food} {escargot, food}.
deer meat {venison} {deer, food}.
brain {cervelet}.
shoulder, rib, or loin bone and meat {chop}.
Cold cuts {cold cut} are bologna, liverwurst, salami, and cervelet.
thin-sliced leg or rib meat {cutlet}.
Hearts {heart, food} can be from beef, calf, or lamb.
ankle {hock, ankle}.
Kidneys {kidney, food} can be from beef or lamb.
Livers {calf liver} {beef liver} {liver, food} can be from beef or calf.
leg meat {shank, leg meat}.
beef or pork ribs {sparerib, meat}.
beef cut across grain {steak}.
intestines {sweetbread}.
beef {tongue, food}.
intestine {tripe, intestine}.
smoked beef and pork sausage {bologna}.
pork and veal sausage {bratwurst}.
liver sausage {Braunschweiger}.
smoked beef and pork sausage {frankfurter}.
liver sausage {liverwurst}.
spicy and salty sausage {salami}.
pork and beef sausages {variety meat}.
marinated beef sausage {Vienna sausage}.
frankfurter {wiener}.
Beef has cuts {beef cut}.
trunk
neck to ribs {chuck steak}. chest ribs and/or meat {brisket}. from lowest rib to hip {flank steak}. T-bone plus tenderloin piece {porterhouse}. ribs {rib, meat}. rib bone and meat {rib eye}. rib meat {rolled rib}. short-rib bones and meat {shortrib}. rib bones and lean meat {sparerib, beef}. rib bone and meat {standing rib}.
loin
upper loin {sirloin}. side and back from ribs to pelvis {loin, meat} {end loin} {short loin}. selected loin meat {filet mignon}. loin-end meat and bone {T-bone}. select loin meat {tenderloin}.
rump
rump to shank {round steak} {top round} {bottom round}. buttock {rump steak}. leg meat and bone {shank, meat}.
sizes
small steak {club steak} {strip steak} {New York strip}. large steak {plate steak}. other meat {London broil}.
thin-sliced dried beef {chipped beef}.
ground beef and corn {corned beef}.
thin-sliced dried beef {dried beef}.
ground beef {hamburger}.
spiced beef breast or shoulder {pastrami}.
Calf meat {veal} can be breast, chops, loin chops, rib chops, cutlet, kidney, liver, loin, or shoulder from calf.
domesticated chicken, duck, goose, or turkey {poultry}.
small domesticated fowl {Cornish hen}.
medium size fatty wild or domesticated fowl {duck, food}.
chicken, duck, goose, or quail {egg, food}.
Giblets {giblet} are heart, neck, liver, spleen, and gizzard from fowl.
large fatty domesticated fowl {goose, food}.
gray or brown chicken-like wild fowl {grouse, food}.
black domesticated pheasant-shaped fowl {guinea hen, food} {guinea fowl}.
medium size plump wild fowl {partridge}.
colorful medium size chicken-like wild fowl with long tail {pheasant}.
Small chicken-like wild fowls {quail, meat} have short tails.
young domesticated pigeon {squab}.
large domesticated fowl {turkey, food}.
Medium size wild fowls {woodcock, food} have short legs and long bills.
Domesticated fowls {chicken, food} have white and dark meat: breast, back, leg, thigh, wing, and liver.
young small chicken {broiler chicken}.
young unsexed male chicken {capon}.
hen {poularde, hen}.
young chicken {poulet, chicken}.
Cuts {pork} are ham hocks, pork shoulder, roast, Boston butt, loin, chops, crown roast, shoulder butt, spareribs, or tenderloin. Pork can be cured pork, ham, sausage, scrapple, bacon, or Canadian bacon.
uncured pork {fresh pork}.
bacon, frankfurter, or ham {cured pork}.
pig intestines {chitterling}.
pork loin {crown roast}.
pig upper side {fatback}, salt cured.
pig feet bones {pig's knuckle}.
fried pork liver mush {scrapple}.
pig uterus {sowbelly}.
young pig {suckling pig}.
smoked and salted pig back and sides {bacon}.
smoked and salted pig back and sides {Canadian bacon}.
thin sliced fried or broiled bacon {rasher}.
Pig hind-leg thigh meat {ham, food} can be dry smoked {Virginia ham}, cured {Kentucky ham}, or cooked and marinated in salt water {canned ham}.
cured pork shoulder {picnic ham}.
ocean, lake or river {bass, food}.
ocean {bluefish}.
lake {carp, food}.
long, thin, ocean or lake or river {eel, food}.
salmon smoked and thin sliced {lox}.
ocean {mackerel, food}.
lake and river {perch, food}.
large, white {pollock}.
red, ocean {red snapper}.
Large ocean and river fish {salmon, food} can have red or orange flesh.
ocean and river {shad}.
small, silver, ocean {smelt, food}.
Large ocean fish {swordfish, food} can have extended upper jaws.
River and lake fish {trout, food} can have white flesh.
lake and river, silver {whitefish, food}.
ocean {whiting}.
North Atlantic Ocean {codfish}, similar to haddock.
haddock smoked {finnan haddie}.
North Atlantic Ocean, similar to cod {haddock, food}.
North Atlantic Ocean, similar to cod {hake}.
immature cod or haddock {scrod}.
Caspian-Sea sturgeon eggs {beluga caviar}.
sturgeon, pike, or whitefish eggs {caviar}.
fish eggs {roe, food}.
ocean, flatfish {butterfish}.
ocean, bottom, flatfish {flounder, food}.
large, North Pacific Ocean and Atlantic Ocean, flatfish {halibut, food}.
ocean flatfish {sole, food}.
Pacific Ocean and Atlantic Ocean {herring, food}.
herring salted and smoked {kippered herring}.
small, ocean, herring {anchovy, food}.
small, ocean, herring {sardine, food}.
Lake and river fish {pike, food} can have long noses and thin bodies.
lake and river, similar to pike {pickerel, food}.
large, ocean {tuna}.
large, ocean, tuna {albacore, food}.
tropical, ocean, similar to tuna {pompano, food}.
clam, crab, lobster, oyster, scallop, shrimp, mussel, and prawn {shellfish, food}.
ocean, bivalve {clam}.
Crabs {crab, food} can be hard-shell, soft-shell, or Alaskan king.
ocean, crustacean {lobster, food}.
ocean, bivalve {oyster, food}.
large shrimp {prawn, food}.
ocean, bivalve {scallop}.
small, ocean, crustacean {shrimp, food}.
ocean, mollusk {octopus}.
ocean {sea snail, food}.
ocean {squid}.
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Description of Outline of Knowledge Database
Date Modified: 2022.0225