A small slice or piece of meat, or a roll of fat on the body.
From Middle English 'collop,' possibly from Old Norse 'kollopr' or related to 'kolla' (belly). Medieval term for preparing meat that survives primarily in British English.
Collop is a delightfully obsolete food word that appears in medieval recipes and Shakespeare's plays—it was a staple cut of meat in Tudor kitchens, but few modern cooks would recognize the term.
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