Voedingsingrediënten - Stukjes vlees

a large piece of meat or fish cut into thick slices

steak, biefstuk

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

borststuk, brisket

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

schouderstuk, chuck

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

schenkel, been

a meat cut that includes a bone with an elongated shape

lange bot, lang bot

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

staartstuk, staartsoep

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

hamshank, hamkwartier

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

scheenbeen, ham

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

sukade, biefstuk

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

flank, flank steak

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

runderlende, dij коллектив

a piece of meat with one or more rib bones

rib, ribs

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

korte lende, short loin

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

haas, vlees

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

sparerribben, varkensribben

a pig's foot that is cooked as food

varkenspoot, varkenspootje

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

karbonade, vleesstuk

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

varkensbuik, buikvlees van varken

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

ham, gezouten vlees

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

vet, zadeldik

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, schoudervlees van het varkensvlees

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

koteletten, afgeknipte vleeswaren

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

borst, kippenborst

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

poot, kippenpoot

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

lamskotelet, lamsvlees

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

varkenslende, varkenshaasje

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

kippenvleugel, vleugel

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

vleesrek, ribrek

a cut of beef attached to the rib bones

korte ribben, rundvleesribben

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

schouder, schoudervlees

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

runderplaat, rundvlees schotel

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

poot, cadeau

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

rond, rond gebraad

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

picknickschouder, varkenschouder voor een picknick

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

kant, stuk

a thick slice of beef that is often cooked by grilling

biefstuk, rundvlees steak

a piece of meat cut from the body of an animal

stuk, snede

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

vlees, vleesweefsel

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

lamsbout

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

vleesstuk, gewricht

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

escalope, dun vleeslap

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

heup, bout

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

schenkel, hock

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

nek, nekvlees

a cut of beef taken from the hindquarters of the animal

rumpsteak, staartsteak

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

T-bone steak, T-bone

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

dij, kipdij

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

wishbone, geluksknof

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

zonder been, zonder bot

containing bones or an abundance of bones

beenschraal, skeletten

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

mager

lacking skin or having had the skin removed

zonder huid, ontvellen

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

strip steak, biefstuk uit de lendenen

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

goujons, kipreepjes

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

lardon, baconstukjes

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

filet, stuk

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

primaire snede, groot stuk vlees

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

sub-primaire snede, sub-primaire gedeelte

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

ribeye, rundvlees

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

roulade, gerold gerecht

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

kalkoenborst, filet van kalkoen