WordNet Search

Key: "S:" = Show Synset (semantic) relations, "W:" = Show Word (lexical) relations

Display options for sense: (gloss) "an example sentence"

S: (n) undercut (the material removed by a cut made underneath)
S: (n) tenderloin, undercut (the tender meat of the loin muscle on each side of the vertebral column)

S: (n) cut, cut of meat (a piece of meat that has been cut from an animal carcass)

S: (n) roast, joint (a piece of meat roasted or for roasting and of a size for slicing into more than one portion)

S: (n) confit (a piece of meat (especially a duck) cooked slowly in its own fat)
S: (n) chop (a small cut of meat including part of a rib)
S: (n) chine (cut of meat or fish including at least part of the backbone)
S: (n) leg (the limb of an animal used for food)

S: (n) side, side of meat (a lengthwise dressed half of an animal's carcass used for food)
S: (n) forequarter (the front half of a side of meat)
S: (n) hindquarter (the back half of a side of meat)
S: (n) cut of beef (cut of meat from beef cattle)
S: (n) rib (cut of meat including one or more ribs)
S: (n) entrecote (cut of meat taken from between the ribs)
S: (n) shank (a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg)
S: (n) shin, shin bone (a cut of meat from the lower part of the leg)
S: (n) brisket (a cut of meat from the breast or lower chest especially of beef)
S: (n) steak (a slice of meat cut from the fleshy part of an animal or large fish)
S: (n) loin (a cut of meat taken from the side and back of an animal between the ribs and the rump)
S: (n) sirloin (the portion of the loin (especially of beef) just in front of the rump)
S: (n) tenderloin, undercut (the tender meat of the loin muscle on each side of the vertebral column)

S: (n) neck (a cut of meat from the neck of an animal)
S: (n) shoulder (a cut of meat including the upper joint of the foreleg)
S: (n) cut of veal (cut of meat from a calf)
S: (n) cut of mutton (cut of meat from a mature sheep)
S: (n) cut of lamb (cut of meat from a lamb)
S: (n) saddle (cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins)

S: (n) cut, cut of meat (a piece of meat that has been cut from an animal carcass)

S: (n) roast, joint (a piece of meat roasted or for roasting and of a size for slicing into more than one portion)
S: (n) confit (a piece of meat (especially a duck) cooked slowly in its own fat)
S: (n) chop (a small cut of meat including part of a rib)
S: (n) chine (cut of meat or fish including at least part of the backbone)
S: (n) leg (the limb of an animal used for food)
S: (n) side, side of meat (a lengthwise dressed half of an animal's carcass used for food)
S: (n) forequarter (the front half of a side of meat)
S: (n) hindquarter (the back half of a side of meat)
S: (n) cut of beef (cut of meat from beef cattle)

S: (n) chuck (the part of a forequarter from the neck to the ribs and including the shoulder blade)
S: (n) chuck short ribs (between the chuck and the brisket)
S: (n) plate (the thin under portion of the forequarter)
S: (n) flank (a cut from the fleshy part of an animal's side between the ribs and the leg)
S: (n) beef loin (cut of meat from a loin of beef)
S: (n) wedge bone (part of the sirloin nearest the rump)
S: (n) flat bone (part of the sirloin next to the wedge bone)
S: (n) pin bone (part of the sirloin between the flat bone and the porterhouse)
S: (n) sirloin tip (a cut of beef from the upper end of the sirloin)
S: (n) blade (a cut of beef from the shoulder blade)
S: (n) beef neck (a cut of beef from the neck of the animal)
S: (n) short ribs (cut of beef containing rib ends near the sternum)
S: (n) round (a cut of beef between the rump and the lower leg)
S: (n) rump (fleshy hindquarters; behind the loin and above the round)
S: (n) aitchbone (a cut of beef including the H-shaped rump bone)

S: (n) rib (cut of meat including one or more ribs)
S: (n) entrecote (cut of meat taken from between the ribs)
S: (n) shank (a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg)
S: (n) shin, shin bone (a cut of meat from the lower part of the leg)
S: (n) brisket (a cut of meat from the breast or lower chest especially of beef)
S: (n) steak (a slice of meat cut from the fleshy part of an animal or large fish)
S: (n) loin (a cut of meat taken from the side and back of an animal between the ribs and the rump)
S: (n) sirloin (the portion of the loin (especially of beef) just in front of the rump)
S: (n) tenderloin, undercut (the tender meat of the loin muscle on each side of the vertebral column)
S: (n) neck (a cut of meat from the neck of an animal)
S: (n) shoulder (a cut of meat including the upper joint of the foreleg)
S: (n) cut of veal (cut of meat from a calf)
S: (n) cut of mutton (cut of meat from a mature sheep)
S: (n) cut of lamb (cut of meat from a lamb)
S: (n) saddle (cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins)
S: (n) rack (rib section of a forequarter of veal or pork or especially lamb or mutton)
S: (n) cut of pork (cut of meat from a hog or pig)

S: (n) rack (rib section of a forequarter of veal or pork or especially lamb or mutton)
S: (n) cut of pork (cut of meat from a hog or pig)

S: (n) undercut (a notch cut in the trunk of tree in order to determine the direction of its fall)
S: (n) cut, undercut ((sports) a stroke that puts reverse spin on the ball) "cuts do not bother a good tennis player"
S: (n) undercut (a cut made underneath to remove material)

S: (v) undercut (cut away material from the underside of (an object) so as to leave an overhanging portion in relief)

W: (n) undercut [Related to: undercut] (a cut made underneath to remove material)
W: (n) undercut [Related to: undercut] (the material removed by a cut made underneath)

S: (v) undercut (strike (the ball) in golf, tennis, or hockey obliquely downward so as to give a backspin or elevation to the shot)

S: (v) undercut (cut obliquely into (a tree) below the main cut and on the side toward which the tree will fall)