Inhaltsstoffe - Arten von Fleisch und Innereien

meat that is from a cow

Rindfleisch

meat from a pig, eaten as food

Schweinefleisch

meat of chickens, turkeys, and ducks

Geflügel

meat of a young cow

Kalbfleisch

the small intestines of a pig, typically cleaned and cooked as a delicacy in various culinary traditions

Schweineintestine

the edible lining of the stomach of various animals, typically used in cooking

Kutteln

beef that has been cured in a brine solution, typically seasoned with spices and salt

Corned Beef

canned or preserved meat, typically beef, often used in military rations

Konservenfleisch

a type of meat that has been minced or finely chopped

Hackfleisch

a type of meat cut from a pig's thigh, usually smoked or salted

Schinken

the flesh of a chicken that we use as food

Hühnchen

meat of a duck, eaten as food

Ente

meat of a goose, eaten as food

Gans

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

Truthahn

the meat of young domestic pigeons that are slaughtered before they are able to fly

Töten von Reis

the flesh of the small game bird, known for its lean and flavorful meat

Wachtel

meat of a grouse, eaten as food

Auerhahn (Fleisch)

meat of a pheasant, eaten as food

Fasan (Fleisch)

the liver of an animal that can be cooked and eaten

Leber

the meat such as beef and lamb that turn brown when cooked

rotes Fleisch

the meat such as chicken, rabbit, etc., that is pale in color

weißes Fleisch

‌a mixture of meat, bread, etc. cut into small pieces and put into a long tube of skin, typically sold raw to be cooked before eating

Wurst

related to a preservation method where food is treated or preserved with salt

salzkonserviert

cooked meat that is sliced before sale and eaten cold

Aufschnitt

meat of African wild animals eaten as food

Wildfleisch

animal brains that are used as edible meat

Schweinemozart

the edible muscle in the mouth of animals, typically known for its unique texture and flavor

Zunge

an organ in an animal's body that takes waste matter from its blood by sending it out of their body and can often be cooked and eaten

Niere

a type of meat that refers to the thymus or pancreas of a young animal

Süßbrot

(of food) prepared according to Islamic law

halal

(of food) prepared according to Jewish law

koscher

meat of the legs of a bird that has turned dark after being cooked, eaten as food

dunkles Fleisch

flesh from a fish that we use as food

Fisch

meat of an adult sheep

Lammfleisch

meat of a deer, eaten as food

Rehfleisch

young goat meat known for its tender texture, delicate flavor, and lean profile, used in various cuisines worldwide

Ziegenfleisch

meat that is from a young sheep

Lamm

meat from a rabbit, eaten as food

Kaninchen

a tough part of meat that is hard to eat

Knorpel

the culinary term for squid, commonly prepared and served as a dish

Tintenfisch

a type of fish known for its firm texture and mild flavor

Mahi-Mahi

meat that is finely chopped or ground, typically beef

Hackfleisch

the meat of a lobster as food

Hummer

any meat that is cut into small pieces, pressed into a container such as cans and then served cold

Mittagessen Fleisch

the eggs of a female fish or the sperm of a male fish, eaten as food

Rogen

the flesh of a young cod

junge Dorsch

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

Meeresfrüchte

the internal organs of an animal such as the liver and kidneys, used as food

Innereien

thin slices of cooked meat that are eaten cold

Aufschnitt

salted meat, especially a duck, that is cooked at a low temperature stored in its own fat

Confit

the meat of a crab that can be eaten

krabbenfleisch

meat of a young duck, eaten as food

Ente

meat of a bird, eaten as food

Geflügel

meat of a guinea fowl, eaten as food

Perlhuhn

a type of fish called herring which is salted and then smoked

geräucherte Hering

the edible meat obtained from horses

Pferdefleisch

the meat of the medium-sized game bird, known for its tender texture and rich, gamey flavor

Rebhuhn

the tender meat of young bird, typically chickens, that are suitable for frying or cooking

Frittier-Hähnchen

having been cleaned, gutted, and prepared for cooking or sale, specifically referring to fish, poultry, or other meat

gereinigt

the meat of a large fish named tuna that lives in warm waters

Thunfisch

the edible meat of the bivalve mollusk, known for its delicate texture and distinctive oceanic taste

Muschel

the edible internal organs of poultry, typically including the liver, heart, gizzard, and neck

Innereien

the fatty tail end of a roast chicken or turkey

Pfarrer-Nase

a chicken or game bird that has been split and flattened for cooking

geöffneter Hähnchen

a gastropod of warm seas that is edible and contains mother-of-pearl

Abalone

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

Auster