খাবারের উপকরণ - মাংস কাটা

a large piece of meat or fish cut into thick slices

স্টেক, মাংসের টুকরা

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

ব্রিস্কেট, ছাড়ি meat

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

গরুর কাঁধের মাংস, চাক

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

শঙ্ক, পা কাটার মাংস

a meat cut that includes a bone with an elongated shape

দীর্ঘ হাড়, দীর্ঘ শাঁস

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

গরুর লেজ, গরুর লেজের স্যুপ

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

শুকনো পাঁজর, হাম হক

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

ছিন্ন, হাঁটুর মাংস

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

সারলয়েন, ভেড়ার মাংস

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

ফ্ল্যাংক, ফ্ল্যাঙ্গের মাংস

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

রাম্প মাংস, গোশতের পার্শ্ব

a piece of meat with one or more rib bones

হাড়, মাংসের রিব

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

ছোট লইন, ছোট মাংস

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

টেন্ডারলয়েন, সুস্বাদু মাংস

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

স্পেয়ার রিবস, পঁজরবিক্রি

a pig's foot that is cooked as food

শূকর পা, শূকরের চামড়া

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

চপ, মাংসের টুকরা

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

পাঁজরের মাংস, চর্বিযুক্ত মাংস

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

হ্যাম, গ্যামন

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

মোছর, চর্বি

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

বস্টন বাট, ডাঁটের মাংস

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

কাটলেট, ফ্রাইড মাংসের পিস

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

বুক, মুরগির বুক

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

পা, মাংসের ড্রামস্টিক

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

গোশত চপ, নরম ভেড়ার মাংস

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

পূর্ব লোন, পূর্ব মাংশ

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

মুরগির ডানা, ডানার মাংস

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

পাঁজরের টুকরা, গরুর মাংসের র্যাক

a cut of beef attached to the rib bones

ছোট হাড়ের মাংস, গরুর ইঞ্চির মাংস

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

কাঁধ, মাংসের কাঁধ

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

গরুর মাংসের প্লেট, গরুর মাংসের টুকরা

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

পা, গোস্ত

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

রাউন্ড, রাউন্ড মাংস

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

পিকনিক কাঁধ, পিকনিক সূর্যের কাঁধ

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

পাঁজরের টুকরা, পাঁজর

a thick slice of beef that is often cooked by grilling

বিফস্টেক, গরুর মাংসের স্টেক

a piece of meat cut from the body of an animal

কাটা, ছাঁটা

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

মাংস, পল্টন

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

গরুর পা

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

মাংসের টুকরো, অস্থি

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

ইসক্লোপ, প্যান ফ্রাই করা মাংসের খণ্ড

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

জাঁকাল, পা

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

জরিন, হক

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

গলা, গলার মাংস

a cut of beef taken from the hindquarters of the animal

রাম্প স্টেক, পশ্চিম স্টেক

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

টি-বোন স্টেক, টি হাড়ের মাংস

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

থাই, মুরগির থাই

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

ইচ্ছেেরহাস, ইচ্ছে হাড়

(of food, particularly meat or fish) having the bones taken out for easier consumption

হাড়হীন, হাড়বিহীন

containing bones or an abundance of bones

পাঁজরযুক্ত, অস্থিযুক্ত

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

কম চর্বি

lacking skin or having had the skin removed

চামড়াহীন, চামড়া ছাড়া

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

স্ট্রিপ স্টেক, লোম-স্টেক

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

গুজন, মুরগির টুকরা

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

লর্ডন, বেকন টুকরো

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

ফিলে, মাংসের টুকরা

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

প্রাইমাল কাট, প্রাথমিক কাট

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

সাব-প্রাইমাল কাট, সাব-প্রাইমাল অংশ

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

রিবএ দুই, রেবেক

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

রোলেড, রোল জিনিস

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

টার্কি বুক, টার্কির বুকের মাংস