Składniki żywności - Kawałki Mięsa

a large piece of meat or fish cut into thick slices

stek

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

brisket

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

łopatka wołowa

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

łydka

a meat cut that includes a bone with an elongated shape

długie kości

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

ogon wołowy

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

golonka wieprzowa

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

golonka

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

polędwica

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

flank stek

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

karczek

a piece of meat with one or more rib bones

żebro

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

krótki polędwica

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

polędwica

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

żeberka wieprzowe

a pig's foot that is cooked as food

łapa świni

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

kotlet

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

bekon

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

szynka

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

tłuszcz

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

łopatka wieprzowa

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

kotlet

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

pierś

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

udko

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

kotlet jagnięcy

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

polędwica wieprzowa

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

skrzydło kurczaka

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

ruszt

a cut of beef attached to the rib bones

krótkie żeberka

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

łopatka

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

talerz wołowiny

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

noga

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

okrągły

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

łopatka piknikowa

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

bok

a thick slice of beef that is often cooked by grilling

stek

a piece of meat cut from the body of an animal

kawałek

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

mięso

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

noga jagnięcia

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

kawałek mięsa

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

udzie

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

golenica

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

szyja

a cut of beef taken from the hindquarters of the animal

stek z udźca

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

steak T-bone

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

udo

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

wdzięczność

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

bez kości

containing bones or an abundance of bones

kostny

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

chudy

lacking skin or having had the skin removed

bez skóry

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

stek strip

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

lardon

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

filet

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

pierwotne cięcie

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

cięcie sub-primal

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

ribeye

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

rulada

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

pierś z indyka