the jaw, jawbone; especially one of the lateral parts of the mandible.
cut of fish including the head and adjacent parts
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).
Either of the two bones that lie with one on each side of the upper jaw lateral to the premaxilla and that in higher vertebrates bear most of the teeth.
An upper jaw especially of humans and other mammals in which the bony elements are closely fused.
One of the first or second pair of mouthparts posterior to the mandibles in many arthropods that are used for tasting and manipulating food.