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a large piece of meat or fish cut into thick slices
스테이크, 고기 조각
meat cut from the chest of an animal, especially a cow
가슴살, 브리스킷
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
소 어깨살, 목심
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
정강이, 다리
a meat cut that includes a bone with an elongated shape
긴 뼈, 긴 뼈가 포함된 부위
a meaty cut of beef taken from the tail of a cow
소꼬리, 소의 꼬리
the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat
돼지 족발, 햄 호크
a cut of meat taken from the front part of the lower leg of an animal
정강이, 다리 살
beef that is taken from an animal's back, typically a cow, which is of high quality
등심, 소의 등에서 나는 고급 고기
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
옆구리
meat from the upper part of the back legs of a cow, which is of high quality
엉덩이 고기, 럼프
a piece of meat with one or more rib bones
갈비, 늑골
a tender and well-marbled cut of meat located towards the back of an animal
숏로인, 등심
meat that is cut from near the backbone of a pig or cow, which is of high quality
등심, 안심
a cut of pork taken from the lower part of the pig's rib cage
돼지 갈비, 돼지 등갈비
a pig's foot that is cooked as food
돼지 발, 돼지 족발
a small cut of meat, typically taken from the rib or loin
갈비, 고기 조각
a fatty and flavorful cut of meat obtained from the underside of a pig
삼겹살, 돼지 배꼽살
a cut of pork that consists primarily of the fatty layer beneath the skin
돼지 지방, 등지방
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
Boston butt, 보스턴 버트
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
닭다리, 드럼스틱
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
램 chop, 양갈비
a lean and tender cut of meat from the back of the pig, commonly used for roasting
돼지 등심, 돼지 안심
meat from the wing of a duck, chicken, etc., eaten as food
날개, 치킨윙
a piece of meat from a pig or lamb which is attached to the front ribs
갈비, 등뼈
a cut of beef attached to the rib bones
숏립, 짧은 갈비
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, 밑쪽 배
a portion of meat, typically from the lower limb of an animal
다리, 넓적다리
a lean cut of meat, typically from the hindquarters of an animal
둥근, 우둔살
a cut of pork, typically from the upper part of the shoulder
피크닉 숄더, 피크닉용 돼지 어깨 고기
a cut from the rib area of an animal, often known for its tender and flavorful qualities
갈비, 앵트르코트
a thick slice of beef that is often cooked by grilling
비프스테이크, 소고기 스테이크
a piece of meat cut from the body of an animal
조각, 절단
the soft part of the body of an animal, between the skin and bones
고기, 살
the leg of a lamb or an adult sheep that is eaten as food
양다리
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
관절, 뼈가 있는 고기 조각
the hindquarter or leg of an animal, often referring to a cut of meat from that region
뒷다리, 후륜
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
홉, 동물 다리 아래 부분의 고기
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, 엉덩이 살 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
티본 스테이크, T자 모양 뼈가 있는 스테이크
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
넓적다리, 다리의 상부
a Y-shaped bone between the neck and breast of a bird
포크뼈, 소원뼈
(of food, particularly meat or fish) having the bones taken out for easier consumption
뼈 없는
containing bones or an abundance of bones
뼈가 많은, 뼈로 가득한
(of meat) containing a small or no amount of fat
살코기의, 지방이 적은
lacking skin or having had the skin removed
껍질 없는, 껍질이 제거된
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
스트립 스테이크, 부드러운 쇠고기 조각
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
생선이나 가금류의 작은 조각
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
라돈
a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones
프라이멀 컷, 주요 부위
a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections
서브 프라이멀 컷, 이차적인 고기 부분
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
립아이, 등심
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
롤
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 브레스트
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