Noun

• S: (n) shin (shin%1:08:01::) (the front part of the human leg between the knee and the ankle)
• S: (n) shin (shin%1:13:00::), shin bone (shin_bone%1:13:00::) (a cut of meat from the lower part of the leg)
• direct hypernym / inherited hypernym / sister term
• S: (n) cut (cut%1:13:00::), cut of meat (cut_of_meat%1:13:00::) (a piece of meat that has been cut from an animal carcass)
• S: (n) roast (roast%1:13:00::), joint (joint%1:13:00::) (a piece of meat roasted or for roasting and of a size for slicing into more than one portion)
• S: (n) confit (confit%1:13:00::) (a piece of meat (especially a duck) cooked slowly in its own fat)
• S: (n) chop (chop%1:13:00::) (a small cut of meat including part of a rib)
• S: (n) chine (chine%1:13:00::) (cut of meat or fish including at least part of the backbone)
• S: (n) leg (leg%1:13:00::) (the limb of an animal used for food)
• S: (n) side (side%1:13:00::), side of meat (side_of_meat%1:13:00::) (a lengthwise dressed half of an animal's carcass used for food)
• S: (n) forequarter (forequarter%1:13:00::) (the front half of a side of meat)
• S: (n) hindquarter (hindquarter%1:13:00::) (the back half of a side of meat)
• S: (n) cut of beef (cut_of_beef%1:13:00::) (cut of meat from beef cattle)
• S: (n) rib (rib%1:13:00::) (cut of meat including one or more ribs)
• S: (n) entrecote (entrecote%1:13:00::) (cut of meat taken from between the ribs)
• S: (n) shank (shank%1:13:00::) (a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg)
• S: (n) shin (shin%1:13:00::), shin bone (shin_bone%1:13:00::) (a cut of meat from the lower part of the leg)
• S: (n) brisket (brisket%1:13:00::) (a cut of meat from the breast or lower chest especially of beef)
• S: (n) steak (steak%1:13:00::) (a slice of meat cut from the fleshy part of an animal or large fish)
• S: (n) loin (loin%1:13:00::) (a cut of meat taken from the side and back of an animal between the ribs and the rump)
• S: (n) sirloin (sirloin%1:13:00::) (the portion of the loin (especially of beef) just in front of the rump)
• S: (n) tenderloin (tenderloin%1:13:00::), undercut (undercut%1:13:00::) (the tender meat of the loin muscle on each side of the vertebral column)
• S: (n) neck (neck%1:13:00::) (a cut of meat from the neck of an animal)
• S: (n) shoulder (shoulder%1:13:00::) (a cut of meat including the upper joint of the foreleg)
• S: (n) cut of veal (cut_of_veal%1:13:00::) (cut of meat from a calf)
• S: (n) cut of mutton (cut_of_mutton%1:13:00::) (cut of meat from a mature sheep)
• S: (n) cut of lamb (cut_of_lamb%1:13:00::) (cut of meat from a lamb)
• S: (n) saddle (saddle%1:13:00::) (cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins)
• S: (n) rack (rack%1:13:00::) (rib section of a forequarter of veal or pork or especially lamb or mutton)
• S: (n) cut of pork (cut_of_pork%1:13:00::) (cut of meat from a hog or pig)
• S: (n) shin (shin%1:10:00::) (the 22nd letter of the Hebrew alphabet)
• S: (n) tibia (tibia%1:08:00::), shinbone (shinbone%1:08:00::), shin bone (shin_bone%1:08:00::), shin (shin%1:08:00::) (the inner and thicker of the two bones of the human leg between the knee and ankle)
• direct hypernym / inherited hypernym / sister term
• part holonym
• S: (n) leg (leg%1:08:01::) (a human limb; commonly used to refer to a whole limb but technically only the part of the limb between the knee and ankle)
• derivationally related form
• W: (adj) tibial (tibial%3:01:00::) [Related to: tibia] (relating to or located near a tibia)

Verb

• S: (v) clamber (clamber%2:38:00::), scramble (scramble%2:38:01::), shin (shin%2:38:00::), shinny (shinny%2:38:00::), skin (skin%2:38:00::), struggle (struggle%2:38:00::), sputter (sputter%2:38:00::) (climb awkwardly, as if by scrambling)