deckle
n.— «The point cut is the smaller of the two. It is thinner, fattier and more flavorful, which makes it the choice of meat connoisseurs.…Some butchers refer to it as the second cut or deckle point, as it contains the deckle, a hard pocket of fat. Others erroneously call this whole piece the deckle.» —“A crossover holiday tradition” by Janet Fletcher San Francisco Chronicle (California) Dec. 21, 2005. (source: Double-Tongued Dictionary)
Further reading
It was a dark and stormy night. So begins the long and increasingly convoluted prose of Edwards Bulwer-Lytton’s best-known novel. Today the annual Bulwer-Lytton Contest asks contestants for fanciful first sentences that are similarly...
When there’s no evening meal planned at home, what do you call that scramble to cobble together your own dinner? Some people apply acronyms like YOYO — “you’re on your own” — or CORN, for “Clean Out your Refrigerator...