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Looking for synonyms for "chop"? Browse alternatives ranked by relevance — sharper word choices for fiction, poetry, and copywriting.
(n)
(informal) A helicopter.
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(v)
(transitive) To cut or chop (meat, etc.) into separate pieces.
(transitive) To chop or cut down in a rough manner.
a tennis return made with a downward motion that puts backspin on the ball
Fat from the abdomen of a pig, especially as prepared for use in cooking or pharmacy.
(uncountable) Finely chopped meat; minced meat.
The meat of sheep used as food.
(uncountable) Water in which food (meat, vegetable, etc.) has been boiled.
A two-seater car, normally a sports car. (variant of coupé)
A drinking vessel with a foot and stem.
A concave vessel for drinking, usually made of opaque material (as opposed to a glass) and with a handle.
The act of cutting of the hair, often done professionally by a barber, hair stylist, or beautician.
Trees and other standing timber, treated as a commodity.
A pinniped (Pinnipedia), particularly an earless seal (true seal) or eared seal.
(countable, uncountable) The action of the verb to cut.
(chiefly transitive) To incise, to cut into the surface of something.
(ambitransitive) To chop away at; to whittle down; to mow down.
(intransitive) To produce an air current.
A small piece of paper, with a design and a face value, used to prepay postage or other dues such as tax or licence fees.
(colloquial) A gentle or playful tap or strike, especially on the nose.
An abrupt rapping sound, as from an impact of a hard object against wood.
A sudden percussive noise.
(art) The practice of incising a design onto a hard surface, by cutting grooves into it.
A short jump.
(Canada, South Africa, US, West Midlands, colloquial, informal) Mother.
(slang) Suicide (act of self-killing).
(transitive) To cut free.
(intransitive) To do things quickly.
(transitive, intransitive) To close, in various senses.
An establishment that sells goods or services to the public; originally only a physical location, but now a virtual establishment as well.
(figurative) A special characteristic or quality; prestige, especially via association.
(transitive, informal) To induce someone or something to leave.
(countable) A loud, sharp sound, as of a cork coming out of a bottle, especially when the contents are pressurized by fizziness.
(adj)
Having the power or quality of acting; causing change; communicating action or motion; acting;—opposed to passive, that receives.
(European Union) Initialism of protected geographical indication.
(European Union) Initialism of protected designation of origin, a geographical indication for food-related products in Europe.
The flowers of the hop plant; the vegetable matter from them supplied as pellets, shreds, or powder.
(transitive) To urge (a horse) to turn right with a cry of "hup".
A thin, broad piece cut off.
A slashing action or motion:
(transitive) To split or sever something with, or as if with, a sharp instrument.
(transitive, ergative, of something solid) To divide fully or partly along a more or less straight line.
(transitive) To reduce slightly; to cut; especially, to remove excess.
To cut meat in order to serve it.
(uncountable) Gaming with one or more dice.
(intransitive, transitive) To remove the fleece from (a sheep, llama, etc.) by clipping.
To cut with short sharp actions, as with scissors.
(transitive) To remove the outer covering or skin of something with a cutting device, typically a knife.
A cutting; a part cut out from the rest of something.
A tool with a toothed blade used for cutting hard substances, in particular wood or metal.
(transitive or intransitive) To cut or shape wood with a knife.
To grip tightly.
(figurative, in the plural) A facial hairstyle consisting of long, usually shaped sideburns extending well below the earlobes without a beard.
A chop or rib of lamb.
Alternative form of muttonchop. [A cut of sheep's meat, often containing a section of a rib.]
A thin slice of meat, usually fried.
A rib chop in which the meat and fat are cut away from the end of the rib to the point where the meat becomes lean.
The spine of an animal.
(rare) A food product consisting of meat moulded into the form of a chop.
(Northern England) A slice of meat.
A cut of beef from the rib and plate primals and a small corner of the square-cut chuck.
(paper-making, art) A frame or edge which limits the pulp and, consequently, the size of the resulting paper.
(cooking) A top-quality serving of meat.
A thin slice of meat, especially veal or poultry.
A piece of meat suited to roasting; meat that has been roasted.
An informal social gathering, usually in a natural outdoor setting, to which the participants bring their own food and drink.
A goal or objective.
One of various species of freshwater fish of the Cyprinidae or carp family, especially:
A thick, juicy cut from the center of a beef tenderloin.
A certain cut of beef used in Ashkenazic Jewish cuisine, made by cutting short ribs across the bone
A cut of pork with a sweet taste, typically taken from above the flank of the pig.
A cut of meat from the longissimus of a pig.
A slice, especially of bread.
Beefsteak: a slice of beef, broiled or cut for broiling.
(clothing, monarchy) A royal, imperial or princely headdress; a diadem.
A small fragment or sliver.
A small piece broken from a larger piece of solid material.
(Australia, New Zealand, informal) A chicken, especially a hen.
A small skewer or spit on which small pieces of meat, fish or vegetables are roasted or broiled.
(obsolete) minced meat
A tenderized cut of beef, usually top round or top sirloin, used for example in chicken-fried steak.
A scallop.
A cut of beef from the bottom sirloin subprimal cut. It is a small triangular muscle.
Synonym of picanha (“cut of beef”).
A small round thick slice of meat (in particular, lamb or veal) that has been deboned.
A chatterbox.
(cooking) Meat from the shoulder of a cow or other animal.
A very thin slice of beef, sold frozen, that can be prepared like a beefburger.
Beef cooked by roasting.
A crescent-shaped steel blade attached to a wooden handle, used to chop food.
(chiefly US) Pieces of beef or veal cut thin or minced, beaten flat, and stewed.
Any bone in the neck; often of poultry, in cooking.
A cut of quick-cured pork leg.