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• joint, roast go
  a piece of meat roasted or for roasting and of a size for slicing into more than one portion
  
• confit go
  a piece of meat (especially a duck) cooked slowly in its own fat
  
• chop go
  a small cut of meat including part of a rib
  
• chine go
  cut of meat or fish including at least part of the backbone
  
• leg go
  the limb of an animal used for food
  
• side, side of meat go
  a lengthwise dressed half of an animal's carcass used for food
  
• forequarter go
  the front half of a side of meat
  
• hindquarter go
  the back half of a side of meat
  
• cut of beef go
  cut of meat from beef cattle
  
• rib go
  cut of meat including one or more ribs
  
• entrecote go
  cut of meat taken from between the ribs
  
• shank go
  a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
  
• shin, shin bone go
  a cut of meat from the lower part of the leg
  
• brisket go
  a cut of meat from the breast or lower chest especially of beef
  
• steak go
  a slice of meat cut from the fleshy part of an animal or large fish
  
• loin go
  a cut of meat taken from the side and back of an animal between the ribs and the rump
  
• sirloin go
  the portion of the loin (especially of beef) just in front of the rump
  
• undercut, tenderloin go
  the tender meat of the loin muscle on each side of the vertebral column
  
• neck go
  a cut of meat from the neck of an animal
  
• shoulder go
  a cut of meat including the upper joint of the foreleg
  
• cut of veal go
  cut of meat from a calf
  
• cut of mutton go
  cut of meat from a mature sheep
  
• cut of lamb go
  cut of meat from a lamb
  
• saddle go
  cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins
  
• rack go
  rib section of a forequarter of veal or pork or especially lamb or mutton
  
• cut of pork go
  cut of meat from a hog or pig