Inhaltsstoffe - Fleischstücke

a large piece of meat or fish cut into thick slices

Steak

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

Bruststück

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

Schulterstück

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

Haxe

a meat cut that includes a bone with an elongated shape

lange Knochen

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

Rinderhals

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

Schweinshaxe

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

Schambein

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

Hüftsteak

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

Flanke

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

Rinderhüfte

a piece of meat with one or more rib bones

Rippe

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

kurzfilet

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

Lendenstück

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

Spare Ribs

a pig's foot that is cooked as food

Schweinefuß

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

Kotelett

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

Schweinebauch

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

Schinken

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

Schwarte

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

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

Schnitzel

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

Brust

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

Hühnertrommel

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

Lammkotelett

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

Schweinelende

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

Hühnchenflügel

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

Rippchen

a cut of beef attached to the rib bones

Kurzrippen

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

Schulter

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

Rinderplatte

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

Bein

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

Runde

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

Picknick- Schulter

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

Seite

a thick slice of beef that is often cooked by grilling

Rindersteak

a piece of meat cut from the body of an animal

Stück

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

Fleisch

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

Lammkeule

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

Fleischstück

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

Schnitzel

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

Hüfte

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

Hacke

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

Hals

a cut of beef taken from the hindquarters of the animal

Rumpsteak

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

Oberschenkel

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

Gabelbein

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

knochenlos

containing bones or an abundance of bones

knochig

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

mager

lacking skin or having had the skin removed

hautlos

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

goujons

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

Primärschnitt

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

Sub-Primal Schnitt

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

Roulade

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