A cut of meat near the edge or outer portion of a bone, or bone near the edge of a carcass section.
From Old English 'ecg' (edge, corner) + 'bone.' The term combines basic English words for a butchering or culinary term that names the location of meat relative to the bone structure.
Butchers have whole vocabularies for meat cuts that most people never hear—'edgebone' is one of those trade terms that describes exactly where the meat comes from, helping chefs know how to cook it best.
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