Ingredientes de Alimentos - 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, falda

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

corte de carne de res, chuck

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

jarrete, pierna de cordero

a meat cut that includes a bone with an elongated shape

hueso largo, corte largo

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

rabo de toro, sopa de 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, pierna de cerdo

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

pata, jarrete

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

solomillo, lomo de res

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

flanco, carne de flanco

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

filete de cadera, bistec de peseto

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, lomo corto

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

lomo, filete, solomillo

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

costillita

a pig's foot that is cooked as food

manita de cerdo

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

chuleta, pieza de carne

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

panceta, barriga de cerdo

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, grasa de cerdo

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, butt 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, pata, pierna

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

chuleta de cordero, costilla de cordero

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

lomo de cerdo, lomo de puerco

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

alita

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

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

paleta, paletilla

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

plato de res, plato de carne de res

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

pierna, pata

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

redondo, asado de redondo

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

paleta para picnic, paleta de cerdo para picnic

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

costilla, corte

a thick slice of beef that is often cooked by grilling

bistec, filete, bife

a piece of meat cut from the body of an animal

corte, pieza

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

gigot

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

pieza

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

escalope, filete

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

cadera, muslo

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

codillo, jarrete

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

cuello, carne de cuello

a cut of beef taken from the hindquarters of the animal

entrecot, filete de cadera

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, chuleta T-bone

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

muslo, muslo de ave

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

espoleta

(of food, particularly meat or fish) having the bones taken out for easier consumption

sin hueso, deshuesado

containing bones or an abundance of bones

huesudo, esquelético

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

magro, sin grasa

lacking skin or having had the skin removed

sin piel, desollado

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

pieza de lomo, filete de lomo

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

goujons, tiras de pollo

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

lardo, trocitos de tocino

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, corte primario

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

corte sub-primal, porción sub-primal

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

chuleta, ribeye

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

roulade, rollo

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, filete de pavo