General English


  • A general name for lean muscle from animals used for braising, stewing, grilling or frying depending on the muscle concerned
  • masculine A piece or slice of meat or fish up to 2.5 cm thick usually cut across the muscle fibres and sufficiently tender to be grilled or fried


  • noun a thick slice of beef cut from the best part of the animal
  • noun a thick slice cut across the body of an animal or fish