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Key: "S:" = Show Synset (semantic) relations, "W:" = Show Word (lexical) relations
Display options for sense: (gloss) "an example sentence"
Noun
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)
direct hyponym
/
full hyponym
S:
(n)
beef tenderloin
(beef loin muscle)
S:
(n)
pork tenderloin
(pork loin muscle)
direct hypernym
/
inherited hypernym
/
sister term
S:
(n)
cut
,
cut of meat
(a piece of meat that has been cut from an animal carcass)
direct hyponym
/
full hyponym
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)
blade roast
(a roast cut from the blade)
S:
(n)
pot roast
(cut of beef suitable for simmering in liquid in a closed pot)
S:
(n)
bottom round
(cut from the round; suitable for pot roast)
S:
(n)
rib roast
,
standing rib roast
(a cut of meat (beef or venison) including more than one rib and the meat located along the outside of the ribs)
S:
(n)
top round
(roast cut from the round; usually suitable for roasting)
S:
(n)
rump roast
(a cut of beef or veal from the fleshy hindquarters of the animal)
S:
(n)
beef roast
,
roast beef
(cut of beef suitable for roasting)
S:
(n)
veal roast
,
roast veal
(cut of veal suitable for roasting)
S:
(n)
breast of veal
(usually stuffed and roasted)
S:
(n)
fricandeau
(larded veal braised and glazed in its own juices)
S:
(n)
lamb roast
,
roast lamb
(a cut of lamb suitable for roasting)
S:
(n)
rack of lamb
,
crown roast
(a roast of the rib section of lamb)
S:
(n)
leg of lamb
,
gigot
(lamb leg suitable for roasting)
S:
(n)
pork roast
,
roast pork
(cut of pork suitable for roasting)
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)
mutton chop
(chop cut from a mature sheep)
S:
(n)
lamb chop
,
lamb-chop
,
lambchop
(chop cut from a lamb)
S:
(n)
porkchop
(chop cut from a hog)
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)
ham hock
(a small cut of meat from the leg just above the foot)
S:
(n)
leg of lamb
,
gigot
(lamb leg suitable for roasting)
S:
(n)
side
,
side of meat
(a lengthwise dressed half of an animal's carcass used for food)
S:
(n)
side of beef
(dressed half of a beef carcass)
S:
(n)
side of pork
(dressed half of a hog carcass)
S:
(n)
pork belly
(side of fresh pork)
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)
part meronym
direct hypernym
/
inherited hypernym
/
sister term
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)
sparerib
(a cut of pork ribs with much of the meat trimmed off)
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)
foreshank
(a cut of meat from the upper part of a front leg)
S:
(n)
hindshank
(a cut of meat from the upper part of a rear 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)
fish steak
(cross-section slice of a large fish)
S:
(n)
flitch
(fish steak usually cut from a halibut)
S:
(n)
beefsteak
(a beef steak usually cooked by broiling)
S:
(n)
flank steak
(a cut of beef from the flank of the animal)
S:
(n)
minute steak
(a thin steak that can be cooked quickly)
S:
(n)
sirloin steak
(a cut of beef from the sirloin)
S:
(n)
fillet
,
filet
(a boneless steak cut from the tenderloin of beef)
S:
(n)
Chateaubriand
(a very thick center cut of beef tenderloin)
S:
(n)
tournedos
(thick steak cut from the beef tenderloin)
S:
(n)
filet mignon
(small steak cut from the thick end of a beef tenderloin)
S:
(n)
Delmonico steak
,
club steak
(small steak from the front of the short loin of beef)
S:
(n)
porterhouse
,
porterhouse steak
(large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin)
S:
(n)
T-bone steak
(small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin)
S:
(n)
round steak
(a lean cut of beef from between the rump and the shank)
S:
(n)
rump steak
(a steak cut from the rump)
S:
(n)
strip steak
,
New York strip
(steak from upper part of the short loin)
S:
(n)
chopped steak
,
chop steak
,
chopsteak
,
hamburger steak
,
beef patty
(a patty of ground cooked beef)
S:
(n)
loin
(a cut of meat taken from the side and back of an animal between the ribs and the rump)
S:
(n)
short loin
(the portion of the loin from which porterhouse steaks are cut)
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)
beef tenderloin
(beef loin muscle)
S:
(n)
pork tenderloin
(pork loin muscle)
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)
scrag
,
scrag end
(the lean end of a neck of veal)
S:
(n)
cut of mutton
(cut of meat from a mature sheep)
S:
(n)
scrag
(lean end of the neck)
S:
(n)
cut of lamb
(cut of meat from a lamb)
S:
(n)
breast of lamb
,
poitrine d'agneau
(a cut of lamb including the breastbone and attached muscles dressed as meat)
S:
(n)
saddle of lamb
(backbone and both loins of a lamb)
S:
(n)
loin of lamb
(meat from a loin of 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)
rack of lamb
,
crown roast
(a roast of the rib section of lamb)
S:
(n)
cut of pork
(cut of meat from a hog or pig)
S:
(n)
pork loin
(meat from a loin of pork)
S:
(n)
ham
,
jambon
,
gammon
(meat cut from the thigh of a hog (usually smoked))
S:
(n)
Virginia ham
(a lean hickory-smoked ham; has dark red meat)
S:
(n)
prosciutto
(Italian salt-cured ham usually sliced paper thin)
S:
(n)
picnic ham
,
picnic shoulder
(shoulder of a hog usually smoked)
S:
(n)
bacon
(back and sides of a hog salted and dried or smoked; usually sliced thin and fried)
S:
(n)
flitch
,
side of bacon
(salted and cured abdominal wall of a side of pork)
S:
(n)
gammon
(hind portion of a side of bacon)
S:
(n)
bacon strip
(a slice of bacon)
S:
(n)
Canadian bacon
(from a boned strip of cured loin)
S:
(n)
spareribs
(cut of pork from the rib section with most of the meat trimmed off)
direct hypernym
/
inherited hypernym
/
sister term
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)
Verb
S:
(v)
undersell
,
undercut
(sell cheaper than one's competition)
S:
(v)
undercut
(cut away material from the underside of (an object) so as to leave an overhanging portion in relief)
S:
(v)
undercut
(cut away the underpart of)
"undercut a vein of ore"
S:
(v)
undercut
(strike (the ball) in golf, tennis, or hockey obliquely downward so as to give a backspin or elevation to the shot)
direct hypernym
/
inherited hypernym
/
sister term
S:
(v)
hit
(cause to move by striking)
"hit a ball"
derivationally related form
sentence frame
Somebody ----s something
S:
(v)
undercut
(cut obliquely into (a tree) below the main cut and on the side toward which the tree will fall)