1. the front half or front quarter of a carcass of meat, especially beef or lamb, including the front legs and shoulder
Usage: commonly used in butchery and cooking
2. the front leg and shoulder region of a living four-legged animal
Usage: used in veterinary and equestrian contexts

Examples

• The butcher cut the beef into forequarters and hindquarters.
• A forequarter of lamb is ideal for slow-roasting.
• The horse's forequarters were muscular and well-developed.
• Forequarter cuts are often less tender than some hindquarter steaks.
• The chef ordered several forequarters for the restaurant's meat preparation.
• The veterinarian examined the dog's forequarters for signs of injury.