Přísady k jídlu - Kusy masa

a large piece of meat or fish cut into thick slices

steak

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

hrudí

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

ramenní steak

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

koleno

a meat cut that includes a bone with an elongated shape

dlouhá kost

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

hnědá ocásek

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

vepřová kolena

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

noha

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

hřebínek

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

bok

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

Roštěná

a piece of meat with one or more rib bones

žebro

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

krátký hřbet

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

svíčková

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

vepřová žebra

a pig's foot that is cooked as food

vepřová noha

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

kotleta

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

vypražené břicho

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

šunka

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

sádlo

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

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

karbanátek

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

prsa

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

bubon

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

jehněčí kotleta

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

vepřová panenka

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

kuřecí křídlo

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

žebra

a cut of beef attached to the rib bones

krátké žebra

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

rameno

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

hovězí talíř

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

noha

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

vločka

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

pikniková plec

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

kýta

a thick slice of beef that is often cooked by grilling

hovězí steak

a piece of meat cut from the body of an animal

kousek

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

maso

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

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

escalope

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

hýždě

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

koleno

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

krk

a cut of beef taken from the hindquarters of the animal

ramstek

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

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

stehno

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

překliční kost

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

bez kostí

containing bones or an abundance of bones

kostnatý

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

libový

lacking skin or having had the skin removed

bez kůže

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

strip steak

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

goujon

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

lardon

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

filet

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

prvotní kus

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

subprimární řez

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

ribeye

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

roláda

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