مواد غذایی - قطعات گوشت
در اینجا با چند کلمه انگلیسی مرتبط با برش های مختلف گوشت مانند "filet"، "chop" و "steak" آشنا می شوید.
مرور
فلشکارتها
املای کلمه
آزمون
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities

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

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

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

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

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

گوشت فیله
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

کتف خوک, بوشنید خوک

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

برش نازک گوشت (کبابی یا سرخشده)
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder

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

*برش گوشت خوک
a cut of meat that comes from the lower belly or underside of the cow

پلاته گوشت گاو, بخش گوشت گاو

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

کناره, پهلو

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

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

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

پشت پا, گوشت مچ پا

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

*گوشت گردن
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

*استیک تی-بن
the upper part of a bird's leg, often used as a meaty portion for cooking and eating

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

بدون استخوان, گوشت جداشده از استخوان

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

استیک نواری, گوشت لایه ای

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

گوجون, فیله مرغ

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

لاردون, قطعههای لاردون

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

برش اصل, کات اولیه

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

برش زیر-اصلی, قطعه زیر-اصلی

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

ریبای, گوشت دنده

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

رولاده, غذاي لولهای

