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Lebensmittelzutaten - Fleischstücke
Hier lernen Sie einige englische Wörter, die sich auf die verschiedenen Fleischstücke beziehen, wie zum Beispiel „Filet“, „Chop“ und „Steak“.
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meat cut from the chest of an animal, especially a cow
Bruststück, Brisket
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
Schulterstück, Chuck
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
Haxe, Schank
a meat cut that includes a bone with an elongated shape
lange Knochen, langer Schnitt
a meaty cut of beef taken from the tail of a cow
Rinderhals, Ochsenschwanz
the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat
Schweinshaxe, Schweinshank
a cut of meat taken from the front part of the lower leg of an animal
Schambein, Schinken
beef that is taken from an animal's back, typically a cow, which is of high quality
Hüftsteak, Lendenstück
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
Flanke, Flanksteak
meat from the upper part of the back legs of a cow, which is of high quality
Rinderhüfte, Rinderbraten
a tender and well-marbled cut of meat located towards the back of an animal
kurzfilet, Hüftstück
meat that is cut from near the backbone of a pig or cow, which is of high quality
Lendenstück, Filet
a cut of pork taken from the lower part of the pig's rib cage
Spare Ribs, Schälrippchen
a small cut of meat, typically taken from the rib or loin
Kotelett, Fleischstück
a fatty and flavorful cut of meat obtained from the underside of a pig
Schweinebauch, Bauchfleisch vom Schwein
the meat from the hind leg of a pig that is typically cured, similar to ham
Schinken, Gammonschinken
a cut of pork that consists primarily of the fatty layer beneath the skin
Schwarte, Speck
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
Schweinerücken, Boston Butt
a thin piece of meat that is cut into a thick slice and usually broiled or fried
Schnitzel, Kotelett
meat cut from the front part of the body of a bird
Brust, Hähnchenbrust
the lower joint of the leg of a fowl, eaten as food
Hühnertrommel, Hähnchenschenkel
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
Lammkotelett, Lammkarree
a lean and tender cut of meat from the back of the pig, commonly used for roasting
Schweinelende, Schweinerücken
meat from the wing of a duck, chicken, etc., eaten as food
Hühnchenflügel, Flügel
a piece of meat from a pig or lamb which is attached to the front ribs
Rippchen, Rippengrill
meat taken from the upper part of the front leg of an animal
Schulter, Fleisch aus der Schulter
a cut of meat that comes from the lower belly or underside of the cow
Rinderplatte, Rindfleischstück
a portion of meat, typically from the lower limb of an animal
Bein, Unterschenkel
a lean cut of meat, typically from the hindquarters of an animal
Runde, Rinderbraten
a cut of pork, typically from the upper part of the shoulder
Picknick- Schulter, Schweineschulter zum Picknick
a cut from the rib area of an animal, often known for its tender and flavorful qualities
Seite, Kotelett
a thick slice of beef that is often cooked by grilling
Rindersteak, Beefsteak
the soft part of the body of an animal, between the skin and bones
Fleisch
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
Fleischstück, Gelenk
a thin, boneless slice of meat that is coated in breadcrumbs and fried
Schnitzel, escalope
the hindquarter or leg of an animal, often referring to a cut of meat from that region
Hüfte, Schlegel
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
Hacke, Bein
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
Hals, Halsfleisch
a cut of beef taken from the hindquarters of the animal
Rumpsteak, Hüftsteak
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 Steak
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
Oberschenkel, Hühnchenoberschenkel
a Y-shaped bone between the neck and breast of a bird
Gabelbein, Wunschknochen
(of food, particularly meat or fish) having the bones taken out for easier consumption
ohne Knochen, entbeint
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
Strip Steak, Lendensteak
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
goujons, Hähnchenstreifen
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
Lardon, Baconschneider
a piece of boneless meat or fish cut from near the ribs of an animal
Filet, Stück
a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones
Primärschnitt, großer Fleischschnitt
a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections
Sub-Primal Schnitt, sub-primal Stück
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
Ribeye, Rindstück
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
Roulade, gerolltes Gericht
the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat
Putenbrust, Putenschnitzel
