'soft meat' is a grammatically correct term that can be used in written English.
For example, you could say "The pork shoulder was cooked to perfection, yielding incredibly soft meat."
The result is velvety soft meat encased in crackling skin.
Another hit was the plate of chopped roast pork, which included soft meat and crunchy skin.
Here we confront the imminent violation of the locus of lyric utterance, the throat's "soft meat".
A little fat is what makes the dish; it adds a rich slipperiness to the soft meat.
A traditionally made pork adobo should have meltingly soft meat and fat, both salty and piquant from the vinegar.
I just do the best I can, cutting the soft meat away in pieces and laying them in a shallow bowl or deep plate.
Those who want to dip into the à la carte menu would be well advised to try the ring of five tiny, soft meat-filled Maryland crab cakes ($6.50) or the pan-seared tuna atop a bed of soothing avocado drizzled with habanero pepper coulis that gives the fish a welcome kick.
This will result in a very soft and delicate meat.
The powerful combination produces spoon-soft meat and crisp skin faster than a home oven.
For me, the ultimate burger is a rich brown on the outside, a soft pink on the inside – and a ball of top-quality, butter-soft meat, rather than a thin, firm patty.
Benioff could have read in a history book — or learned from his grandfather — that cannibals first went for the buttocks, "the softest meat, easiest for making patties and sausages," but an expletive that a passing driver shouts at Lev and Kolya requires a sixth sense.
