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cold cut. 1. Usually, cold cuts. slices of unheated salami, bologna, ham, liverwurst, turkey, or other meats and sometimes cheeses. Origin of cold cut.
A carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats.A carving knife is much thinner than a chef's knife (particularly at the spine), enabling it to carve thinner, more precise slices. carving knife is a large knife (between 20 cm and 38 cm (8 and 15 inches)) that is used to slice thin cuts of meat, including poultry, roasts, hams, and other large cooked meats.