deckle meat
n.— «Blade Meat.…Also called deckle meat or corner pieces. This boneless cut is situated over the shoulder end of the primal rib and is removed when the rib is prepared for roasting.» —by Arno Schmidt Chef’s Book of Formulas, Yields, and Sizes Jan., 1990. (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...