cut of meat

USAGE SUMMARY

The phrase 'cut of meat' is correct and usable in written English.
You can use it to refer to a particular portion of meat that has been cut for cooking and serving. For example: The butcher recommended that I buy his top-grade steak cut of meat for the perfect steak dinner.

✓ Grammatically correct

Wiki

News & Media

Human-verified examples from authoritative sources

Exact Expressions

60 human-written examples

Place your cut of meat on a cutting board.

WikiHow

Place the cut of meat onto the cutting board with the skin on top.

WikiHow

Steak is not a cut of meat.

The Guardian - Opinion

Lamb breast is not a particularly beautiful cut of meat.

The New York Times - Magazine

The first variable is the cut of meat used.

The New York Times

You've got to be a prime cut of meat.

The New York Times

The best cut of meat is the shoulder.

The New York Times - Food

The difference is in the cut of meat.

The New York Times

This was a cut of meat I'd never seen before.

The New York Times - Food

What she didn't mention was the cut of meat.

The New York Times

4 … just use one cut of meat or fish.

The Guardian - Lifestyle

Expert writing Tips

Best practice

When describing a "cut of meat", be specific about its characteristics, such as tenderness, fat content, and best cooking methods, to provide helpful information to your audience.

Common error

Avoid using "cut of meat" as a generic term without specifying the type of cut. Always provide specific details (e.g., ribeye, tenderloin) for clarity.

Linguistic Context

The phrase "cut of meat" functions primarily as a noun phrase. It identifies a specific portion of meat, distinguishing it based on where it comes from on the animal and how it has been prepared. As Ludwig AI confirms, it is grammatically correct.

Expression frequency: Very common

Frequent in

News & Media

42%

Wiki

32%

Science

8%

Less common in

Formal & Business

6%

Encyclopedias

4%

Reference

2%

Ludwig's WRAP-UP

The phrase "cut of meat" is a common and grammatically sound way to refer to a specific portion of meat, as confirmed by Ludwig AI. It serves to identify and categorize different types of meat based on their origin and preparation. As shown by Ludwig's examples, it appears frequently in news, media, and culinary contexts. To enhance clarity, specify the exact cut (e.g., "ribeye steak") rather than using the general term. Understanding the specific characteristics of each "cut of meat" allows for informed choices in cooking and purchasing.

More alternative expressions

Phrases that express similar concepts, ordered by semantic similarity:

piece of meat

Uses a more general term, "piece", instead of "cut".

meat portion

Replaces "cut" with "portion", focusing on the quantity of meat.

steak cut

Specifically refers to cuts suitable for steaks.

meat selection

Replaces "cut" with "selection", highlighting the act of choosing a specific meat.

loin cut

Indicates a specific area from which the meat is cut.

portion of beef

Specifies the type of meat (beef) and focuses on the quantity.

brisket portion

Specifies the type of meat (brisket) and focuses on the quantity.

type of meat

Focuses on the kind or variety of meat rather than a specific cut.

meat serving

Emphasizes the amount of meat served.

slab of meat

Describes meat in a rough, unprepared way.

FAQs

What does the phrase "cut of meat" refer to?

The phrase "cut of meat" refers to a specific portion of meat that has been separated from the carcass, often for the purpose of cooking. Examples include steak, roast, and ribs, each differing in tenderness, fat content, and optimal cooking methods.

What are some common examples of a "cut of meat"?

Common examples include ribeye steak, beef tenderloin, pork shoulder, and lamb shank. Each "piece of meat" has unique characteristics that determine its suitability for different cooking techniques.

Which factors influence the quality of a "cut of meat"?

Factors influencing the quality of a "cut of meat" include the animal's breed and diet, the location of the cut on the animal, the amount of marbling (intramuscular fat), and the aging process. These elements collectively affect the meat's tenderness, flavor, and overall eating experience.

How do I choose the right "cut of meat" for a specific recipe?

Consider the cooking method and desired outcome. Tougher cuts like brisket benefit from slow cooking, while tender cuts like filet mignon are best grilled or pan-seared. Match the "meat portion" to the recipe's requirements for optimal results.