The front or forward side of an animal's body between the shoulder and rib; the anterior flank region.
Compound of 'fore-' (front) and 'flank' (the side of an animal or body). Developed in veterinary and butchering terminology to precisely locate anatomical regions.
Butchers and veterinarians use this term to identify premium cuts of meat—the foreflank on cattle is where you get tender cuts, showing how culinary and anatomical vocabulary evolved together in professional trades.
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