Definitions

from The Century Dictionary.

  • Without bones; wanting bones: as, “his boneless gums,”

from the GNU version of the Collaborative International Dictionary of English.

  • adjective Without bones.

from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • adjective Without bones, especially as pertaining to meat or poultry prepared for eating.
  • adjective chiefly UK, figuratively Lacking strength, courage, or resolve; spineless.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • adjective being without a bone or bones

Etymologies

from Wiktionary, Creative Commons Attribution/Share-Alike License

bone + -less

Examples

  • To writhe his body about in boneless contortions for her amusement — “I dance for ladies” — and break off his exhibition in a fit of giggles.

    Archive 2009-07-01

  • To writhe his body about in boneless contortions for her amusement — “I dance for ladies” — and break off his exhibition in a fit of giggles.

    Two Young English Girls in India

  • The “spicy” pork was a thin boneless pork chop, cut into chunks and was not spicy at all.

    Happy Teriyaki BBQ Cart | Midtown Lunch - Finding Lunch in the Food Wasteland of NYC's Midtown Manhattan

  • A good butchering job of a cleanly killed deer should yield about 45 to 50 percent of the field-dressed weight in boneless, lean meat.

    Field and Stream Presents Deer Facts with Dr. Karl V.

  • There was a big pargo ... like about 6 to 8 lbs and the whole fish was going for 40 pesos a kilo but I figure in boneless filets I'm going to lose about 1/2.

    It was a quickie for breakfast today, May 12

  • According to French butchering methods, the meat on top of the backbone from the shoulder to the hip, if taken off the bone, is called the boneless pork loin center and often comes to the meat seller in one piece.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • According to French butchering methods, the meat on top of the backbone from the shoulder to the hip, if taken off the bone, is called the boneless pork loin center and often comes to the meat seller in one piece.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • According to French butchering methods, the meat on top of the backbone from the shoulder to the hip, if taken off the bone, is called the boneless pork loin center and often comes to the meat seller in one piece.

    THE TANTE MARIE’S COOKING SCHOOL COOKBOOK

  • Mr. Churchill said, I remember when I was a child, being to the celebrated Barnum Circus which contained an exhibition of freaks and monstrosities, but the exhibit on the program which I most desired to see was one which was described as the boneless wonder.

    The Role of Opposition

  • McDonald's has announced that it will be discontinuing the use of the controversial meat product known as boneless lean beef trimmings in its burgers.

    ABC News: Top Stories

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