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Potravinové Ingredience - Kusy masa
Zde se naučíte některá anglická slova související s různými kusy masa, jako je „filé“, „chop“ a „steak“.
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a large piece of meat or fish cut into thick slices
steak, tkáň
meat cut from the chest of an animal, especially a cow
hrudí, brisket
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
ramenní steak, chuck
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
koleno, noha
a meat cut that includes a bone with an elongated shape
dlouhá kost, dlouhý řez
a meaty cut of beef taken from the tail of a cow
hnědá ocásek, polévka z hovězího ocásku
the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat
vepřová kolena, vepřové hlezno
a cut of meat taken from the front part of the lower leg of an animal
noha, přední noha
beef that is taken from an animal's back, typically a cow, which is of high quality
hřebínek, svíčková
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
bok, flank steak
meat from the upper part of the back legs of a cow, which is of high quality
Roštěná, Hovězí kýta
a tender and well-marbled cut of meat located towards the back of an animal
krátký hřbet, krátká svíčková
meat that is cut from near the backbone of a pig or cow, which is of high quality
svíčková, bok
a cut of pork taken from the lower part of the pig's rib cage
vepřová žebra, žebra z vepřového masa
a pig's foot that is cooked as food
vepřová noha, vepřová kýta
a small cut of meat, typically taken from the rib or loin
kotleta, kousek masa
a fatty and flavorful cut of meat obtained from the underside of a pig
vypražené břicho, vepřová břicha
the meat from the hind leg of a pig that is typically cured, similar to ham
šunka, uzená šunka
a cut of pork that consists primarily of the fatty layer beneath the skin
sádlo, tučný bůček
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
vepřová ramena, bostonská plec
a thin piece of meat that is cut into a thick slice and usually broiled or fried
karbanátek, kotleta
meat cut from the front part of the body of a bird
prsa, kuřecí prsa
the lower joint of the leg of a fowl, eaten as food
bubon, holenní kost
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
jehněčí kotleta, jehněčí žeberní
a lean and tender cut of meat from the back of the pig, commonly used for roasting
vepřová panenka, vlastní kýta
meat from the wing of a duck, chicken, etc., eaten as food
kuřecí křídlo, křídla kuřete
a piece of meat from a pig or lamb which is attached to the front ribs
žebra, rámec s žebry
a cut of beef attached to the rib bones
krátké žebra, žebra hovězí
meat taken from the upper part of the front leg of an animal
rameno, maso z ramena
a cut of meat that comes from the lower belly or underside of the cow
hovězí talíř, kotleta z hovězího masa
a portion of meat, typically from the lower limb of an animal
noha, stehno
a lean cut of meat, typically from the hindquarters of an animal
vločka, kulatý roast
a cut of pork, typically from the upper part of the shoulder
pikniková plec, vepřová plec na piknik
a cut from the rib area of an animal, often known for its tender and flavorful qualities
kýta, strana
a thick slice of beef that is often cooked by grilling
hovězí steak, steak
the soft part of the body of an animal, between the skin and bones
maso, tělo
the leg of a lamb or an adult sheep that is eaten as food
jehněčí kýta
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
maso z kloubu, kloub
a thin, boneless slice of meat that is coated in breadcrumbs and fried
escalope, smažený řízek
the hindquarter or leg of an animal, often referring to a cut of meat from that region
hýždě, stehno
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
koleno, hock
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
krk, maso z krku
a cut of beef taken from the hindquarters of the animal
ramstek, steak z hřebene
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
T-bone steak, T-bone
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
stehno, kuřecí stehno
a Y-shaped bone between the neck and breast of a bird
překliční kost, kost štěstí
(of food, particularly meat or fish) having the bones taken out for easier consumption
bez kostí, odkostěný
lacking skin or having had the skin removed
bez kůže, oloupaný
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
strip steak, biftek
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
goujon, kuřecí strips
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
lardon, kostičky slaniny
a piece of boneless meat or fish cut from near the ribs of an animal
filet, plátek
a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones
prvotní kus, primární kus
a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections
subprimární řez, subprimární kus
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
ribeye, špička
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
roláda, rolovaný pokrm
the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat
krůtí prsa, filet krůty
