Definition of meat

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Meat (n.) Food, in general; anything eaten for nourishment, either by man or beast. Hence, the edible part of anything; as, the meat of a lobster, a nut, or an egg..

Lern More About Meat

Measles :: Measles (n.) The larvae of any tapeworm (Taenia) in the cysticerus stage, when contained in meat. Called also bladder worms..
Salpicon :: Salpicon (n.) Chopped meat, bread, etc., used to stuff legs of veal or other joints; stuffing; farce..
Interlard :: Interlard (v. t.) To place lard or bacon amongst; to mix, as fat meat with lean..
Dredger :: Dredger (n.) A box with holes in its lid; -- used for sprinkling flour, as on meat or a breadboard; -- called also dredging box, drudger, and drudging box..
Marbling :: Marbling (n.) An intermixture of fat and lean in meat, giving it a marbled appearance..
Assamar :: Assamar (n.) The peculiar bitter substance, soft or liquid, and of a yellow color, produced when meat, bread, gum, sugar, starch, and the like, are roasted till they turn brown..
Transmeate :: Transmeate (v. t.) To pass over or beyond.
Permeate :: Permeate (v. t.) To pass through the pores or interstices of; to penetrate and pass through without causing rupture or displacement; -- applied especially to fluids which pass through substances of loose texture; as, water permeates sand..
Meatoscope :: Meatoscope (n.) A speculum for examining a natural passage, as the urethra..
Farcement :: Farcement (n.) Stuffing; forcemeat.
Rullichies :: Rullichies (n. pl.) Chopped meat stuffed into small bags of tripe. They are cut in slices and fried.
Giblets :: Giblets (n. pl.) The inmeats, or edible viscera (heart, gizzard, liver, etc.), of poultry..
Sea Pie :: Sea pie () A dish of crust or pastry and meat or fish, etc., cooked together in alternate layers, -- a common food of sailors; as, a three-decker sea pie..
Saltpetre :: Saltpetre (n.) Potassium nitrate; niter; a white crystalline substance, KNO3, having a cooling saline taste, obtained by leaching from certain soils in which it is produced by the process of nitrification (see Nitrification, 2). It is a strong oxidizer, is the chief constituent of gunpowder, and is also used as an antiseptic in curing meat, and in medicine as a diuretic, diaphoretic, and refrigerant..
Skillet :: Skillet (n.) A small vessel of iron, copper, or other metal, with a handle, used for culinary purpose, as for stewing meat..
Banquet :: Banquet (n.) A dessert; a course of sweetmeats; a sweetmeat or sweetmeats.
Broil :: Broil (v. i.) To be subjected to the action of heat, as meat over the fire; to be greatly heated, or to be made uncomfortable with heat..
Sweet :: Sweet (n.) Confectionery, sweetmeats, preserves, etc..
Haricot :: Haricot (n.) A ragout or stew of meat with beans and other vegetables.
Quenelle :: Quenelle (n.) A kind of delicate forcemeat, commonly poached and used as a dish by itself or for garnishing..
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