un·der·cut /ˌʌndɚ/
 牛腰部下側嫩肉,砍口,削球,底切(vt.)廉價出售,底切,雕出
 un·der·cut /ˈəndɝˌkət/ 名詞
 倒凹的,切去下部,下部切開
 undercut
 下部切割; 底割
 Un·der·cut n. The lower or under side of a sirloin of beef; the fillet.
 Un·der·cut v. t.
 1. To cut away, as the side of an object, so as to leave an overhanging portion.
 Un·der·cut p. a. Cut away below.
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 undercut
      n 1: the material removed by a cut made underneath
      2: the tender meat of the loin muscle on each side of the
         vertebral column [syn: tenderloin]
      3: a notch cut in the trunk of tree in order to determine the
         direction of its fall
      4: (sports) a stroke that puts reverse spin on the ball; "cuts
         do not bother a good tennis player" [syn: cut]
      5: a cut made underneath to remove material
      v 1: sell cheaper than one's competition [syn: undersell]
      2: cut away material from the underside of (an object) so as to
         leave an overhanging portion in relief
      3: cut away the underpart of; "undercut a vein of ore"
      4: strike (the ball) in golf, tennis, or hockey obliquely
         downward so as to give a backspin or elevation to the shot
      5: cut obliquely into (a tree) below the main cut and on the
         side toward which the tree will fall
      [also: undercutting]