Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun The posterior portion of a side of beef, lamb, veal, or mutton, including a hind leg and one or two ribs.
- noun The posterior part of a quadruped, adjacent to the hind legs.
from the GNU version of the Collaborative International Dictionary of English.
- noun the back half of a side of meat, from about the twelfth rib back.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Either
rear half of aside of beef, mutton, veal, lamb or by extension from another edible mammal. - noun in the plural The hind
biped (leg) of aquadruped , or all body parts situated behind the hind legs'trunk -attachment. - noun derogatory, usually plural Human
behind ,butt .
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun the back half of a side of meat
Etymologies
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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From the Texas Bigfoot Conference in Jefferson, Texas, he reports: Drawing on interviews with dozens of eye-witnesses, [Sasquatch expert Dr. Henner] Fahrenbach went on to say that Bigfoot's diet is rich in mussels, clams, peacocks, and the "hindquarter" of deer.
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The short loin (porterhouse, New York shell and T-bone steaks), tenderloin (filet mignon), top butt and flank are among the cuts of the hindquarter, while the brisket, chuck, plate and rib make up the forequarter.
Where's the Beef? A Steak Makes a Long Journey Jessica Firger 2011
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If you have ever seen a dog naw on a deer hindquarter before you know that they love what they do.
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I shot a deer from my stand at 10 yrds with my 30.06, 150 grain round, regrettably I hit him in the chest, at that angle I thought I had the sight pointed more in a downward angle minimizing damage to the cavity, but it was higher, the round logged in its chest, however, the kinetic energy pushed some bone through the chest cavity and blew out the rear hindquarter.
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The hardest job of all is lifting a 100-plus-pound forequarter or hindquarter to the electric band saw, according to butcher George Fernandez.
Where's the Beef? A Steak Makes a Long Journey Jessica Firger 2011
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Venison will never taste so good ... don't beleive me, try it with one hindquarter this year ... it will make a believer out of you!
any proven way to take the wild taste out of deer meat? 2009
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In honour of my fellow Yellowknifer Janet Pacey and her unabashed love of ptarmigans I finally got off my haunches (which is defined as “the fleshy hindquarter of an animal” – definitely suitable) and got some ptarmigan shots.
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The hardest job of all is lifting a 100-plus-pound forequarter or hindquarter to the electric band saw, according to butcher George Fernandez.
Where's the Beef? A Steak Makes a Long Journey Jessica Firger 2011
-
Venison will never taste so good ... don't beleive me, try it with one hindquarter this year ... it will make a believer out of you!
any proven way to take the wild taste out of deer meat? 2009
-
The short loin (porterhouse, New York shell and T-bone steaks), tenderloin (filet mignon), top butt and flank are among the cuts of the hindquarter, while the brisket, chuck, plate and rib make up the forequarter.
Where's the Beef? A Steak Makes a Long Journey Jessica Firger 2011
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