Ingredienti - Tagli di carne

a large piece of meat or fish cut into thick slices

bistecca

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

punta di petto

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

spalla di manzo

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

stinco

a meat cut that includes a bone with an elongated shape

osso lungo

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

coda di bue

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

stinco di maiale

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

stinco

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

controfiletto

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

filetto di fianco

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

costata

a piece of meat with one or more rib bones

costola

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

lombo corto

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

filetto

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

costolette di maiale

a pig's foot that is cooked as food

zampa di maiale

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

costolette

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

pancetta

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

prosciutto

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

lardo

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

spalla di maiale

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

cotolette

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

petto

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

coscia

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

costolette di agnello

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

lonza di maiale

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

ali di pollo

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

costina

a cut of beef attached to the rib bones

costolette corte

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

spalla

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

piatto di manzo

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

gamba

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

rotondo

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

spalla da picnic

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

costato

a thick slice of beef that is often cooked by grilling

bistecca

a piece of meat cut from the body of an animal

pezzo

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

carne

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

coscia di agnello

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

pezzo di carne

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

escalope

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

femorale

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

stinco

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

collo

a cut of beef taken from the hindquarters of the animal

controfiletto

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

bistecca T-bone

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

coscia

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

osso a forma di Y

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

disossato

containing bones or an abundance of bones

osseo

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

magro

lacking skin or having had the skin removed

senza pelle

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

controfiletto

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

goujon

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

lardo

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

filetto

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

taglio primordiale

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

taglio sub-primal

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

costata

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

roulade

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

petto di tacchino