Forequarter: meaning, definitions and examples
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forequarter
[ ˈfɔːrˌkwɔːr.tər ]
butchery term
Forequarter refers to the front section of a four-legged animal, typically used in butchery. This part includes the shoulder, front legs, and part of the rib area. It is often specifically associated with the meat cuts derived from this region.
Synonyms
front end, front quarter, shoulder cuts.
Examples of usage
- The butcher advised me to choose the forequarter for a juicy roast.
- During the barbecue, we grilled a forequarter of lamb with herbs.
- Forequarter cuts can be more affordable than loin cuts.
- Culinary students learn how to cut and prepare forequarter meats.
Translations
Translations of the word "forequarter" in other languages:
🇵🇹 parte dianteira
🇮🇳 आगे का चौथाई
🇩🇪 Vorderviertel
🇮🇩 kuartal depan
🇺🇦 передня чверть
🇵🇱 przednia ćwiartka
🇯🇵 前四分の一
🇫🇷 quart avant
🇪🇸 cuarto delantero
🇹🇷 ön çeyrek
🇰🇷 앞쪽 4분의 1
🇸🇦 الربع الأمامي
🇨🇿 přední čtvrtina
🇸🇰 predná štvrtina
🇨🇳 前四分之一
🇸🇮 sprednja četrtina
🇮🇸 framhorn
🇰🇿 алдыңғы төрттігі
🇬🇪 წინა მეოთხედი
🇦🇿 ön dördüncü
🇲🇽 cuarto delantero
Etymology
The term 'forequarter' derives from the combination of two Old English words: 'fore', which means 'front', and 'quarter', referring to a division or section of something. The use of 'quarter' in this context has origins in historical practices of dividing animals into sections for butchering and distribution of meat. In many traditional butchering techniques, an animal is divided into quarters, and the forequarter specifically denotes the front half, encompassing the area from the front legs to the shoulders. Over time, this terminology has persisted in culinary and butchering contexts, particularly in regions where meat preparation is a significant aspect of local cuisine.