Haunch: meaning, definitions and examples
๐ด
haunch
[ hษหnสง ]
body part
The term 'haunch' refers to the hindquarter of an animal, particularly when it is used in the context of butchery. It is the area that encompasses the hip and thigh, and is often a prime cut of meat used in various culinary preparations. In a broader sense, 'haunch' can also refer to the side of something, especially in anatomical or artistic descriptions. It can evoke imagery related to strength, movement, and physicality.
Synonyms
Examples of usage
- The chef prepared a delicious haunch of venison.
- The horse's haunches were strong and muscular.
- She placed her hands on her haunches as she crouched down.
- The sculpture beautifully captured the haunch of the lion.
Translations
Translations of the word "haunch" in other languages:
๐ต๐น anca
๐ฎ๐ณ เคเคพเคเค
๐ฉ๐ช Hรผfte
๐ฎ๐ฉ paha
๐บ๐ฆ ััะตะณะฝะพ
๐ต๐ฑ udziec
๐ฏ๐ต ่ ฐ
๐ซ๐ท hanche
๐ช๐ธ cadera
๐น๐ท kalรงa
๐ฐ๐ท ์๋ฉ์ด
๐ธ๐ฆ ุงููุฎุฐ
๐จ๐ฟ kyฤel
๐ธ๐ฐ bedro
๐จ๐ณ ้ซ้จ
๐ธ๐ฎ kolk
๐ฎ๐ธ mรฆr
๐ฐ๐ฟ ะถะฐะผะฑะฐั
๐ฌ๐ช แแแ แซแแงแ
๐ฆ๐ฟ diz
๐ฒ๐ฝ cadera
Word origin
The word 'haunch' originates from Middle English 'hanche', which in turn derives from Old French 'hanche', meaning 'hip'. The roots trace back to the Latin 'anca', which also means 'ankle' or 'joint', indicating its long-standing association with the lower limb and hind part of an animal. Over time, the word evolved to encompass various uses, particularly in the context of describing the meat from the hindquarters of animals. Its culinary significance remains prominent, especially in traditional dishes where robust cuts from the haunch are favored for their flavor and tenderness. The use of 'haunch' in artistic contexts underscores the importance of the hindquarters in depicting strength and form in both nature and human anatomy.