Ingredienti Alimentari - 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

petto

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

spalla di manzo, chuck

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

stinco, coscia

a meat cut that includes a bone with an elongated shape

osso lungo, taglio lungo

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

coda di bue, zuppa di 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, cotto di maiale

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

stinco, coscia di manzo

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

lombata

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, fianco

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

groppa

a piece of meat with one or more rib bones

costolette

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

lombo corto, filetto 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

costola di ricambio

a pig's foot that is cooked as food

Trotter

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

costolette, pezzo di carne

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

pancetta, barriga di maiale

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

prosciutto, coscia di maiale stagionata

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

lardo, grasso di schiena

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, spalla di Boston

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

costoletta

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

carne di 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, costolette d'agnello

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

lonza di maiale, filetto di maiale

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

ala

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

costolette

a cut of beef attached to the rib bones

costole 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, fetta di carne di manzo

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

gamba, coscia

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

rotondo, arrosto di rotondo

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

spalla da picnic, spalla di maiale da picnic

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

costato, lato

a thick slice of beef that is often cooked by grilling

bistecca

a piece of meat cut from the body of an animal

taglio di carne

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

gigot

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

arrosto

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

scaloppine

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

femorale, coscia

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

stinco, gamba

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

collo, carne di collo

a cut of beef taken from the hindquarters of the animal

controfiletto, bistecca di scamone

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, costata T-bone

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

coscia, coscia di pollo

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

braccio oscillante

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

senza ossa, disossato

containing bones or an abundance of bones

osseo, scheletrico

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

magro

lacking skin or having had the skin removed

senza pelle, sbucciato

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

controfiletto, bistecca

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

goujon, strisce di pollo

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

lardo, cubetti di bacon

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, corte primario

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

taglio sub-primal, porzione sub-primal

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

costata, ribeye

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

roulade, involtino

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, filetto di tacchino