from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The front section of a side of meat.
- n. The foreleg, shoulder, and adjacent lateral parts of an animal, especially a horse.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. The foreleg, shoulder and surrounding area of the body of a quadruped
- n. The front half of a side of meat
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the front half of a side of meat
Sorry, no etymologies found.
If fresh the vein in the neck of a forequarter is bluish; if green or yellow it is stale.
And started laying into the sinewy buffalo forequarter.
Mark and his older brother Scott learned how to swing a forequarter early in the morning before school.
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.
The hardest job of all is lifting a 100-plus-pound forequarter or hindquarter to the electric band saw, according to butcher George Fernandez.
This is the topmost part of the forequarter, used for chuck roasts, both boneless and bone-in.
My mother would usually buy the head and the forequarter of the mutton, which she cooked by braising or boiling and served with the first asparagus that appeared in along the fence row, grown from seed the birds dropped.
Arkhyios Kyparisos claimed one forequarter and Prince Merle the other.
Whilst lamb is not at its most tender just prior to the new season, it does have bucket loads more flavour, which makes the tougher cuts perfect for slow braising, cuts like forequarter bbq lamb chops which are taken from the shoulder.
Unlike Mitchell, we like forequarter and bought a boned out shoulder to try and slow roasted it to juicy succulence.