مواد غذایی - قطعات گوشت

a large piece of meat or fish cut into thick slices

استیک

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

گوشت سرسینه

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

a meat cut that includes a bone with an elongated shape

استخوان بلند

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

دنبالچه گوساله

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

*گوشت ساق خوک

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

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

گوشت بالای ران

a piece of meat with one or more rib bones

گوشت دنده

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

گوشت کمر

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

گوشت فیله

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

دنده خوک (خوراک)

a pig's foot that is cooked as food

پاچه (خوک یا گوسفند)

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

گوشت دنده

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

*گوشت شکم خوک

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

گوشت ران خوک

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

*چربی پشت خوک

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

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

برش نازک گوشت (کبابی یا سرخ‌شده)

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

گوشت سینه (مرغ و...)

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

ران (مرغ، بوقلمون و...)

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

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

بال (غذا)

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

گوشت دنده

a cut of beef attached to the rib bones

گوشت با استخوان دنده

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

گوشت کتف

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

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

*ران

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

*گردران

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

*گوشت شانه خوک

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

a thick slice of beef that is often cooked by grilling

بیفتک گوساله

a piece of meat cut from the body of an animal

تکه گوشت

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

گوشت (جانداران)

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

ژیگو

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

گوشت مفصل

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

شنیسل

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

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 taken from the hindquarters of the animal

*استیک دمگاه

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)

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

استخوان جناغ

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

بی‌استخوان,بدون استخوان

containing bones or an abundance of bones

پر از استخوان

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

لخم (گوشت)

lacking skin or having had the skin removed

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

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

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

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

فیله

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

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

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

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

the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat

*سینه بوقلمون