What does forequarter mean?
A forequarter is the front division of a four-legged animal's body, used most often in the context of meat. When a carcass is split for sale, it is commonly divided into forequarters and hindquarters: the forequarter contains the shoulder, brisket, rib, and neck regions, while the hindquarter holds the rump and legs. Because forequarter cuts carry more connective tissue and working muscle, they tend to be cheaper and are favoured for slow-cooked dishes such as stews, pot roasts, and braises. The term also appears in medicine and veterinary practice, where 'forequarter' refers to the shoulder and forelimb region — indeed, forequarter amputation, the removal of an entire arm with the shoulder girdle, is among the most extensive surgical procedures on the human body. Though rarely used in casual conversation, the word is indispensable in butchery, food retail, and anatomical terminology.
nounThe forequarter is the front section of a quadruped's body, especially of a butchered animal such as beef, lamb, or pork, typically comprising the shoulder, brisket, ribs, and neck. More generally, it can refer to the anterior portion of any animal's torso.
- The front section of a slaughtered animal's carcass, containing the shoulder, brisket, ribs, and neck, sold as a cut of meat.
- The corresponding anterior region of a living quadruped's body, referenced in veterinary and anatomical contexts.
- (Surgery) The entire upper limb plus shoulder girdle, in the term 'forequarter amputation'.
"The butcher recommended braising the forequarter slowly to break down the connective tissue in the shoulder."
"Forequarter cuts like chuck and brisket reward long, slow cooking."
"The veterinarian examined swelling in the horse's right forequarter."
When referring to both front sections of an animal or multiple animals, the plural 'forequarters' is standard.
"The horse's forequarters were well muscled from years of dressage work."
In medicine, 'forequarter amputation' means removing an entire arm together with the shoulder blade — one of the most radical operations in surgery.
Reviewed by Deb Chak, Editor. AI-assisted content curated by RJS Tech Solutions LLP.
Etymology of forequarter
The word 'forequarter' is formed from two transparent English elements: 'fore-', a native Germanic prefix meaning 'front' or 'before', and 'quarter', denoting one of four divisions into which something is cut. It emerged in English as butchers standardized the splitting of carcasses into front and rear halves, likely in the early modern period, though the precise date of first use is not firmly established. Its closest kin are other 'fore-' compounds such as forearm, foreleg, and forefront, which share the same Germanic prefix rather than deriving from a classical root.
How forequarter is actually used
The word belongs mainly to two registers: butchery and meat trade vocabulary, where it denotes a wholesale division of a carcass, and medical/veterinary terminology, notably in 'forequarter amputation'. In everyday conversation it is uncommon, with speakers more likely to name specific cuts such as shoulder or brisket.
Easily confused with forequarter
The forequarter is the front portion of an animal's body (shoulder and chest), while the hindquarter is the rear portion (rump, haunch, and hind legs).