Ingrédients Alimentaires - Types de Viande et d’abats

meat that is from a cow

meat from a pig, eaten as food

meat of chickens, turkeys, and ducks

meat of a young cow

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

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

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

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

a type of meat that has been minced or finely chopped

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

the flesh of a chicken that we use as food

meat of a duck, eaten as food

meat of a goose, eaten as food

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

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

the flesh of the quail bird, valued as food for its tender, lean, and flavorful meat

the meat of a grouse, used as food

meat of a pheasant, eaten as food

the edible liver of an animal

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

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

‌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

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

cooked meat that is sliced before sale and eaten cold

meat of African wild animals eaten as food

animal brains that are used as edible meat

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

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

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

(of food) prepared according to Islamic law

(of food) prepared according to Jewish law

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

flesh from a fish that we use as food

meat of an adult sheep

meat of a deer, eaten as food

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

meat that is from a young sheep

meat from a rabbit, eaten as food

a tough part of meat that is hard to eat

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

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

meat that is finely chopped or ground, typically beef

the meat of a lobster as food

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

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

the flesh of a young cod

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

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

thin slices of cooked meat that are eaten cold

a piece of meat, typically duck, that has been slowly cooked in its own fat

the meat of a crab that can be eaten

meat of a young duck, eaten as food

meat of a bird, eaten as food

meat of a guinea fowl, eaten as food

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

the edible meat obtained from horses

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

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

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

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

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

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

the fatty tail end of a roast chicken or turkey

a chicken or game bird prepared by splitting it along the back for grilling or roasting, typically fresh

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

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