Ingredientes de comida - Cortes de Carne

a large piece of meat or fish cut into thick slices

bistec

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

pecho de res

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

corte de carne de res

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

jarrete

a meat cut that includes a bone with an elongated shape

hueso largo

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

rabo de toro

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

codillo de cerdo

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

pata

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

solomillo

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

flanco

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

cuarto trasero

a piece of meat with one or more rib bones

costilla

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

solomillo corto

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

lomo

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

costillas de cerdo

a pig's foot that is cooked as food

pata de cerdo

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

chuleta

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

panceta

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

jamón

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

tocino

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

paleta de cerdo

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

chuleta

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

pechuga

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

muslo

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

chuleta de cordero

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

lomo de cerdo

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

ala de pollo

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

costillar

a cut of beef attached to the rib bones

costillas cortas

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

paleta

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

plato de res

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

pierna

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

redondo

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

paleta para picnic

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

costilla

a thick slice of beef that is often cooked by grilling

bistec

a piece of meat cut from the body of an animal

corte

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

carne

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

pierna de cordero

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

pieza de carne

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

escalopa

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

cadera

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

codillo

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

cuello

a cut of beef taken from the hindquarters of the animal

entrecot

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

steak T-bone

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

muslo

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

hueso en forma de Y

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

sin hueso

containing bones or an abundance of bones

huesudo

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

magro

lacking skin or having had the skin removed

sin piel

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

pieza de lomo

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

lardo

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

filete

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

corte primal

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

corte sub-primal

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

chuleta

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

pechuga de pavo