A strip or compact piece of meat or fish from which any bones and skin and feathers have been removed.
Any scantling smaller than a batten.
The loins of a horse, beginning at the place where the hinder part of the saddle rests.
A heavy bead of waterproofing compound or sealant material generally installed at the point where vertical and horizontal surfaces meet.
A premium cut of meat, especially beef, taken from below the lower back of the animal, considered to be lean and tender; also called tenderloin.
A thin featureless moulding/molding used as separation between broader decorative mouldings.
A colored or gilded border.
The raised moulding around the muzzle of a gun.
A thin strip of any material, in various technical uses.
A rounded relief or cut at an edge, especially an inside edge, added for a finished appearance and to break sharp edges.
An ordinary equal in breadth to one quarter of the chief, to the lowest portion of which it corresponds in position.
The space between two flutings in a shaft.
The thread of a screw.
A fascia; a band of fibres; applied especially to certain bands of white matter in the brain.
To apply, create, or specify a rounded or filled corner to.
To slice, bone or make into fillets.
cut of fish including the head and adjacent parts
the jaw, jawbone; especially one of the lateral parts of the mandible.
the cheek; especially the cheek meat of a hog.
a fold of fatty flesh under the chin, around the cheeks, or lower jaw (as a dewlap, wattle, crop, or double chin).