Mga Sangkap ng Pagkain - Mga hiwa ng Karne

a large piece of meat or fish cut into thick slices

bistek, piraso

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

dibdib ng baka, brisket

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

putol ng baka mula sa balikat, chuck

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

tuhod, binti ng paa

a meat cut that includes a bone with an elongated shape

mahabang buto, mahahabang hiwa

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

buntot ng baka, sopas na buntot ng baka

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

binti ng baboy, hinlalaki ng baboy

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

shin, hita

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

sirloin, piyus

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

flank, karne ng flank

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

rump steak, baka ng baka

a piece of meat with one or more rib bones

panga, mangkok

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

maikling bahagi, maikling tasang karne

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

tenderloin, pangalawang bahagi ng karne

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

paboritong buto, safety ribs

a pig's foot that is cooked as food

paanan ng baboy, paa ng baboy

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

chop, piraso ng karne

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

tiyan ng baboy, bacon ng baboy

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

hamon, karne

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

fatback, mantika

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

boston butt, balikat ng baboy

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

kapatid, tilapia

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

dibdib, dibdib ng manok

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

binti, binti ng manok

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

chop ng tupa, tender na bahagi ng tupa

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

pork loin, sanggol ng baboy

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

pakpak ng manok, pakpak

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

rack ng ribs, pira ng ribs

a cut of beef attached to the rib bones

maikling mga buto, mga buto ng baka

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

balikat, karne ng balikat

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

platong baka, piraso ng baka

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

binti, binti ng hayop

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

bilog, pabilog na karne

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

dahin ng picnic, piga ng baboy para sa picnic

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

gilid, bahagi

a thick slice of beef that is often cooked by grilling

bistek, piraso ng karne

a piece of meat cut from the body of an animal

piraso, hiwa

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

laman, karne

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

binti ng tupa

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

piraso ng karne, kasukasuan

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

escalope, manok na panko

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

hita, paa

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

siko, sintok

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

leeg, karne ng leeg

a cut of beef taken from the hindquarters of the animal

ramp steak, taba ng baka

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

T-bone steak, T-bone

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

hita, hita ng manok

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

buto ng wishbone, butong hugis-Y

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

walang buto, tinanggal ang buto

containing bones or an abundance of bones

buto, buto-buto

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

lean

lacking skin or having had the skin removed

walang balat, tanggal balat

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

strip steak, hiwa ng karne

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

goujon, piraso ng manok

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

lardon, mali na piras

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

filete, piraso

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

primal cut, pangunahing hiwa

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

sub-primal cut, bahaging sub-primal

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

ribeye, sigang

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

roulade, nakatag

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

dibdib ng pabo, pabo na fillet