식재료 - 고기 조각

a large piece of meat or fish cut into thick slices

스테이크, 비프 스테이크

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

브리스킷, 가슴살

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

어깨 살, 척

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

정강이 고기, 다리 부분

a meat cut that includes a bone with an elongated shape

긴 뼈, 롱본

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

꼬리 고기, 꼬리 국

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

햄확, 돼지 관절

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

정강이, 정강이 살

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

안심, 등심

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

플랭크, 플랭크 스테이크

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

밤노, 등심

a piece of meat with one or more rib bones

갈비, 갈비살

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

숏로인, 짧은 허리 고기

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

안심, 소 및 돼지고기

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

스페어 리브, 돼지 갈비

a pig's foot that is cooked as food

돼지발, 돼지 발목

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

찹, 고기 조각

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

돼지고기 뱃살, 돼지 뱃살

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

햄, 족발

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

뱃살, 지방

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

보스턴 벗, 돼지 어깨살

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

커틀릿, 고기 조각

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

가슴살, 닭가슴살

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

다리, 닭다리

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

양갈비, 양고기

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

돼지 등심, 돼지 허리살

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

닭 날개, 윙

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

립 랙, 고기 선반

a cut of beef attached to the rib bones

짧은 갈비, 소갈비

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

어깨, 어깨 고기

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

소고기 접시, 소갈비

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

다리, 다리살

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

라운드, 라운드 로스트

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

피크닉 숄더, 피크닉용 돼지 어깨

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

사이드, 부위

a thick slice of beef that is often cooked by grilling

소고기 스테이크, 비프 스테이크

a piece of meat cut from the body of an animal

조각, 컷

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

살, 육체

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

양 다리

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

고기 조각, 관절

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

에스칼로프, 고기 얇은 조각

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

엉덩이, 다리

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

무릎 고기, 하크

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

목, 목살

a cut of beef taken from the hindquarters of the animal

럼프 스테이크, 뒷다리 스테이크

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

T본 스테이크, T본

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

허벅지, 닭 허벅지

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

복숭아뼈, 소원뼈

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

뼈 없는, 제거된 뼈

containing bones or an abundance of bones

뼈가 많은, 골격의

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

기름기 없는

lacking skin or having had the skin removed

피부 없는, 껍질 벗긴

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

스트립 스테이크, 소고기 부채살

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

구정, 닭고기 스트립

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

라돈, 베이컨 조각

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

필레, 조각

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

프라이멀 컷, 1차 절단

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

서브 프라임 컷, 서브 프라임 부분

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

립아이, 갈비살

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

롤라드, 말린 요리

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

칠면조 가슴살, 터키 가슴살