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Ingrédients Alimentaires - Coupes de Viande

Ici, vous apprendrez quelques mots anglais liés aux différentes coupes de viande tels que « filet », « chop » et « steak ».

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Words Related to Food Ingredients
steak
[nom]

a large piece of meat or fish cut into thick slices

steak, bifteck

steak, bifteck

Ex: He prefers steak cooked rare , with a charred crust on the outside and a warm , red center .
brisket
[nom]

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

poitrine de bœuf

poitrine de bœuf

Ex: We visited a local smokehouse renowned for its brisket.
chuck
[nom]

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

épaule de boeuf, poularde de boeuf

épaule de boeuf, poularde de boeuf

Ex: My mother visited the butcher shop and purchased chuck steak .
shank
[nom]

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

jarret, pattes de mouton

jarret, pattes de mouton

Ex: Slow-cooked shank yields succulent , fall-off-the-bone meat .

a meat cut that includes a bone with an elongated shape

os long, coup de viande avec un os allongé

os long, coup de viande avec un os allongé

Ex: They went on a culinary adventure and discovered a specialty restaurant that served long bone-in veal chops.
oxtail
[nom]

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

queue de bœuf, queue de boeuf

queue de bœuf, queue de boeuf

Ex: They attended a culinary workshop and learned how to oxtail dumplings .

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

jarret de porc, jambonneau

jarret de porc, jambonneau

Ex: We hosted a backyard barbecue and smoked ham hock to perfection .
shin
[nom]

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

jarret, souris

jarret, souris

Ex: He prepared a tasty beef stew , using tender pieces shin meat .
sirloin
[nom]

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

aloyau

aloyau

Ex: We attended a cooking class and learned how to prepare a flavorful sirloin stir-fry.
flank
[nom]

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

flanchet, flanc

flanchet, flanc

Ex: We gathered for a summer picnic and enjoyed sliced grilled flank steak sandwiches.
rump
[nom]

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

rumsteck

rumsteck

Ex: The restaurant featured a signature dish of rump, cooked to perfection .
rib
[nom]

a piece of meat with one or more rib bones

côte

côte

Ex: He enjoys ribs on his backyard smoker , using a blend of hardwoods for a smoky flavor .

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

court-filet, filet de dos

court-filet, filet de dos

Ex: We gathered for a summer cookout and savored short loin burgers .

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

filet

filet

Ex: Street vendors in a bustling market grill tenderloin skewers for hungry customers .

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

travers de porc

travers de porc

Ex: In a lively street food market , a food stall specializes in spare rib tacos .
trotter
[nom]

a pig's foot that is cooked as food

trotteur

trotteur

Ex: The street vendor served trotter bites with a tangy dipping sauce at the food market .
chop
[nom]

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

côtelette, tranche

côtelette, tranche

Ex: The steakhouse served juicy lamb chops, perfectly grilled to perfection.

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

ventre de porc, poitrine de porc

ventre de porc, poitrine de porc

Ex: Visitors at the food truck festival lined up for pork belly tacos with pickled onions and cilantro-lime sauce .
gammon
[nom]

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

lard salé

lard salé

fatback
[nom]

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

lard de dos, graisse de porc

lard de dos, graisse de porc

Ex: The cook fatback to make lard for baking and frying in the farmhouse kitchen .

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

épaule de porc, épaule de Boston

épaule de porc, épaule de Boston

Ex: The rustic countryside wedding featured carved Boston butt roast with roasted vegetables.
cutlet
[nom]

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

croquette de viande

croquette de viande

Ex: The street vendor served crispy cutlet sandwiches with lettuce and mayonnaise .
breast
[nom]

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

filet, blanc

filet, blanc

Ex: The chef prepared a gourmet dish of breast stuffed with wild mushrooms and herbs .

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

pilon

pilon

Ex: The food truck offered crispy drumsticks with secret spices .

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

côtelettes d'agneau, côtelette d'agneau

côtelettes d'agneau, côtelette d'agneau

Ex: The chef lamb chops with a mint sauce .

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

filet de porc, longe de porc

filet de porc, longe de porc

Ex: The holiday dinner featured pork loin, tenderly roasted with flavorful herbs .
wing
[nom]

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

aile, manchon

aile, manchon

Ex: He enjoys grilling chicken wings and tossing them in barbecue sauce for a tangy and savory snack.
rack
[nom]

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

côte, côtelette

côte, côtelette

Ex: The butcher shop offered expertly racks of dry-aged beef .

a cut of beef attached to the rib bones

plat de côtes

plat de côtes

Ex: Unfortunately , the price short ribs can be quite high .

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

épaule

épaule

Ex: The family enjoyed a comforting meal of slow-cooked shoulder with mashed potatoes and roasted vegetables .

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

plaque de viande de boeuf, poitrine de boeuf

plaque de viande de boeuf, poitrine de boeuf

Ex: The menu featured a creative dish of beef plate tacos.
leg
[nom]

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

jambe, patte

jambe, patte

Ex: The street vendor served flavorful turkey legs.
round
[nom]

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

rôti de ronde, ronde à rôtir

rôti de ronde, ronde à rôtir

Ex: The round meat was grilled and served as flavorful steak cuts at the backyard barbecue.

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

épaule à pique-nique, épaule de porc

épaule à pique-nique, épaule de porc

Ex: The farm-to-table restaurant featured a signature dish picnic shoulder with creamy sauce .
side
[nom]

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

côté, travers

côté, travers

Ex: The cozy tavern served a hearty plate of side.

a thick slice of beef that is often cooked by grilling

bifteck

bifteck

Ex: He ordered a beefsteak cooked medium-rare with a side of mashed potatoes .
cut
[nom]

a piece of meat cut from the body of an animal

pièce de viande, morceau de viande

pièce de viande, morceau de viande

Ex: He sliced thin cuts of beef for the stir-fry, cooking them quickly over high heat with vegetables and sauce.
flesh
[nom]

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

chair

chair

Ex: The predator tore into flesh of its prey , devouring the meat with voracious hunger .
gigot
[nom]

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

gigot

gigot

Ex: They roasted a tender and gigot of lamb .
joint
[nom]

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

rôti

rôti

Ex: He seasoned the pork joint with herbs and spices before placing it in the oven to roast slowly.

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

escalope

escalope

haunch
[nom]

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

cuisse, gigot

cuisse, gigot

Ex: I ordered a plate of haunch of rabbit , accompanied by a delicate mustard sauce .
hock
[nom]

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

jarret, poularde

jarret, poularde

neck
[nom]

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

collier, cervelle

collier, cervelle

Ex: She enjoyed a comforting bowl of chicken noodle soup , with tender pieces neck meat .

a cut of beef taken from the hindquarters of the animal

faux-filet, steak de gîte

faux-filet, steak de gîte

Ex: The Korean-style barbecue featured thinly rump steak, marinated in a flavorful soy-based sauce .

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

steak t-bone, côte de boeuf T

steak t-bone, côte de boeuf T

Ex: The special occasion dinner included a perfectly T-bone steak.
thigh
[nom]

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

cuisse, partie supérieure de la patte

cuisse, partie supérieure de la patte

Ex: I asked my mother to prepare a delicious honey-glazed roasted thigh for dinner .

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

fourchette

fourchette

Ex: They made a wish and pulled apart wishbone, hoping for good luck .
boneless
[Adjectif]

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

désossé, sans os

désossé, sans os

Ex: The boneless pork chops were seasoned and grilled to perfection.
bony
[Adjectif]

containing bones or an abundance of bones

osseux, maigre

osseux, maigre

Ex: The bony texture of the sardines makes it difficult to enjoy.
lean
[Adjectif]

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

maigre

maigre

Ex: She enjoyed lean cut of grilled chicken breast , low in fat and high in protein .
skinless
[Adjectif]

lacking skin or having had the skin removed

Sans peau, Dépouillé de sa peau

Sans peau, Dépouillé de sa peau

Ex: The skinless turkey thighs were tender and juicy, perfect for a Thanksgiving dinner.

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

steak de contre-filet, steak d'aloyau

steak de contre-filet, steak d'aloyau

Ex: My grandmother strip steak kebabs , skewering marinated steak cubes with colorful bell peppers and onions .
goujon
[nom]

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

goujons, bâtonnets

goujons, bâtonnets

Ex: The kids enjoyed the goujons of chicken , perfect for dipping in their favorite sauces .
lardon
[nom]

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

lardons, lardon

lardons, lardon

Ex: The creamy potato salad was enhanced with lardons of bacon .
filet
[nom]

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

filet

filet

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

coupe primaire, partie primal

coupe primaire, partie primal

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

découpe sous-primaire, partie sous-primaire

découpe sous-primaire, partie sous-primaire

ribeye
[nom]

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

entrecôte, côte de boeuf

entrecôte, côte de boeuf

roulade
[nom]

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

roulade, roulé

roulade, roulé

Ex: The tender roulade was filled with spinach and cheese .

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

poitrine de dinde, escalope de dinde

poitrine de dinde, escalope de dinde

Ex: The roasted turkey breast, thinly sliced, was the star of the Thanksgiving dinner.
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