Mga sangkap - Mga Uri ng Karne at Offal

meat that is from a cow

karne ng baka

meat from a pig, eaten as food

baboy

meat of chickens, turkeys, and ducks

poultry

meat of a young cow

bata

the small intestines of a pig, typically cleaned and cooked as a delicacy in various culinary traditions

sisig

the edible lining of the stomach of various animals, typically used in cooking

bituka

beef that has been cured in a brine solution, typically seasoned with spices and salt

nabulok na karne ng baka

canned or preserved meat, typically beef, often used in military rations

de lata na karne

a type of meat that has been minced or finely chopped

giniling na karne

a type of meat cut from a pig's thigh, usually smoked or salted

ham

the flesh of a chicken that we use as food

manok

meat of a duck, eaten as food

Pato

meat of a goose, eaten as food

gansa

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

pabo

the meat of young domestic pigeons that are slaughtered before they are able to fly

batang kalapati

the flesh of the small game bird, known for its lean and flavorful meat

pugo

meat of a grouse, eaten as food

grouse (karne)

meat of a pheasant, eaten as food

pabula (karne)

the liver of an animal that can be cooked and eaten

atay

the meat such as beef and lamb that turn brown when cooked

pulang karne

the meat such as chicken, rabbit, etc., that is pale in color

puting karne

‌a mixture of meat, bread, etc. cut into small pieces and put into a long tube of skin, typically sold raw to be cooked before eating

siyansa

related to a preservation method where food is treated or preserved with salt

pinapreserve ng asin

cooked meat that is sliced before sale and eaten cold

karne ng panghalina

meat of African wild animals eaten as food

karne ng gubat

animal brains that are used as edible meat

utak ng baboy

the edible muscle in the mouth of animals, typically known for its unique texture and flavor

dila

an organ in an animal's body that takes waste matter from its blood by sending it out of their body and can often be cooked and eaten

buhay

a type of meat that refers to the thymus or pancreas of a young animal

matamis na tinapay

(of food) prepared according to Islamic law

halal

(of food) prepared according to Jewish law

kosher

meat of the legs of a bird that has turned dark after being cooked, eaten as food

madilim na karne

flesh from a fish that we use as food

isda

meat of an adult sheep

karne ng tupa

meat of a deer, eaten as food

karne ng usa

young goat meat known for its tender texture, delicate flavor, and lean profile, used in various cuisines worldwide

liempo ng kambing

meat that is from a young sheep

lamb

meat from a rabbit, eaten as food

kuni

a tough part of meat that is hard to eat

kartilago

the culinary term for squid, commonly prepared and served as a dish

calamari

a type of fish known for its firm texture and mild flavor

mahi-mahi

meat that is finely chopped or ground, typically beef

minced meat

the meat of a lobster as food

lobster

any meat that is cut into small pieces, pressed into a container such as cans and then served cold

karne para sa tanghalian

the eggs of a female fish or the sperm of a male fish, eaten as food

ula

the flesh of a young cod

batang cod

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

pagkaing-dagat

the internal organs of an animal such as the liver and kidneys, used as food

iba't ibang karne

thin slices of cooked meat that are eaten cold

mga malamig na hiwa ng karne

salted meat, especially a duck, that is cooked at a low temperature stored in its own fat

confit

the meat of a crab that can be eaten

karne ng alimango

meat of a young duck, eaten as food

sinigang na bibe

meat of a bird, eaten as food

ibon

meat of a guinea fowl, eaten as food

pintada

a type of fish called herring which is salted and then smoked

smoked herring

the edible meat obtained from horses

karne ng kabayo

the meat of the medium-sized game bird, known for its tender texture and rich, gamey flavor

partridge

the tender meat of young bird, typically chickens, that are suitable for frying or cooking

manok na pritso

having been cleaned, gutted, and prepared for cooking or sale, specifically referring to fish, poultry, or other meat

nalinisang

the meat of a large fish named tuna that lives in warm waters

tuna

the edible meat of the bivalve mollusk, known for its delicate texture and distinctive oceanic taste

clam

the edible internal organs of poultry, typically including the liver, heart, gizzard, and neck

laman loob

the fatty tail end of a roast chicken or turkey

ilong ng parson

a chicken or game bird that has been split and flattened for cooking

pinlats na manok

a gastropod of warm seas that is edible and contains mother-of-pearl

abalone

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

talaba