meat

meat that is red when raw, such as beef and lamb

meat that is pale in color when cooked, such as chicken and pork

meat that is newly obtained and not frozen or preserved

meat with very little fat

meat that is soft and easy to chew

meat that is preserved by being kept at a very low temperature

meat that is difficult to chew

cooked meat that is served cold, often in slices

meat with a lot of fat

the darker-colored meat from the legs of a cooked bird like chicken or turkey

usually mincemeat

usually lunchmeat

meat from animals raised without artificial chemicals

a person or animal that eats meat

usually meatballs

items for sale that are made from meat

the amount of meat that is eaten

a place where meat is sold

the amount of meat in a food product

mincer in BrE

a very cold room for storing meat

a large strong hook for hanging meat on

the most common way to express this idea

a more formal way to say eat meat

to soak meat in a sauce before cooking to add flavor

to make meat more tender, usually by beating or using a special powder

to remove the bones from meat