A cut of meat depends on an underlying anatomical reference, but often has a more arbitrary fiat boundary that does not conform to biological anatomical categorizations except at the broadest level like "leg". For example, a steak can be taken from a variety of locations. Leg of mutton has a somewhat arbitrary cross-section. We accept that 'cut of meat' parts are defined using the same vocabulary capabilities that anatomical part fiat boundaries are defined, where cuts across connective tissue are defined, and so a 'cut of meat' is a material entity reference, rather than a "quality". We can't say a cut of meat is a fiat boundary BFO "site" because it lacks a 3 dimensional landscape context.

http://www.langual.org/langual_thesaurus.asp?termid=Z0146

http://purl.obolibrary.org/obo/IAO_0000428

http://langual.org