المكونات الغذائية - قطع اللحم

a large piece of meat or fish cut into thick slices

ستيك

meat cut from the chest of an animal, especially a cow

لحم الصدر

a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities

قطعة لحم كتف

a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked

الساق

a meat cut that includes a bone with an elongated shape

عظمة طويلة

a meaty cut of beef taken from the tail of a cow

ذيل بقرة

the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat

مفصل لحم الخنزير

a cut of meat taken from the front part of the lower leg of an animal

ساق اللحم

beef that is taken from an animal's back, typically a cow, which is of high quality

سيرلوين

a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries

فخذ

meat from the upper part of the back legs of a cow, which is of high quality

لحم العجز

a piece of meat with one or more rib bones

ضلعة

a tender and well-marbled cut of meat located towards the back of an animal

قطعة لحم قصيرة

meat that is cut from near the backbone of a pig or cow, which is of high quality

لحم الخاصرة

a cut of pork taken from the lower part of the pig's rib cage

أضلاع لحم الخنزير

a pig's foot that is cooked as food

قدم الخنزير

a small cut of meat, typically taken from the rib or loin

شرائح لحم

a fatty and flavorful cut of meat obtained from the underside of a pig

بطن الخنزير

the meat from the hind leg of a pig that is typically cured, similar to ham

لحم الخنزير المجفف

a cut of pork that consists primarily of the fatty layer beneath the skin

دهون الخنزير

a pork cut from the upper shoulder, used in barbecue and slow-cooking for its rich flavor and marbling, often for pulled pork and stews

كتف الخنزير

a thin piece of meat that is cut into a thick slice and usually broiled or fried

قطع لحم

meat cut from the front part of the body of a bird

صدر

the lower joint of the leg of a fowl, eaten as food

فخذ

a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder

شرائح لحم الضأن

a lean and tender cut of meat from the back of the pig, commonly used for roasting

loin الخنزير

meat from the wing of a duck, chicken, etc., eaten as food

جناح الدجاج

a piece of meat from a pig or lamb which is attached to the front ribs

رف من اللحم

a cut of beef attached to the rib bones

ضلوع قصيرة

meat taken from the upper part of the front leg of an animal

كتف

a cut of meat that comes from the lower belly or underside of the cow

طبق لحم بقري

a portion of meat, typically from the lower limb of an animal

ساق

a lean cut of meat, typically from the hindquarters of an animal

جولة

a cut of pork, typically from the upper part of the shoulder

كتف النزهة

a cut from the rib area of an animal, often known for its tender and flavorful qualities

دوران

a thick slice of beef that is often cooked by grilling

ستيك

a piece of meat cut from the body of an animal

قطعة

the soft part of the body of an animal, between the skin and bones

لحم

the leg of a lamb or an adult sheep that is eaten as food

ساق خروف

a large cut of meat from the area where two or more bones meet, typically including a part of the bone

قطعة لحم

a thin, boneless slice of meat that is coated in breadcrumbs and fried

إسكلوب

the hindquarter or leg of an animal, often referring to a cut of meat from that region

الفخذ

a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture

ركبة

a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes

رقبة

a cut of beef taken from the hindquarters of the animal

ستيك الردف

a cut of beef from the loin region that contains a T-shaped bone, with tenderloin on one side and strip steak on the other

ستيك تي بون

the upper part of a bird's leg, often used as a meaty portion for cooking and eating

فخذ

a Y-shaped bone between the neck and breast of a bird

عظمة الحظ

(of food, particularly meat or fish) having had the bones removed, typically making it easier to prepare and eat

بدون عظام

containing bones or an abundance of bones

عظمي

(of meat) containing a small or no amount of fat

خالي من الدهون

lacking skin or having had the skin removed

عديم الجلد

a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat

شريحة لحم

small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders

غوجون

small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine

لحم مقدد

a piece of boneless meat or fish cut from near the ribs of an animal

فيليه

a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones

قطع أولية

a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections

قطع فرعية

a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling

ريب أى

a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it

رولادة

the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat

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