Składniki Żywności - Kawałki Mięsa
Tutaj nauczysz się kilku angielskich słów związanych z różnymi kawałkami mięsa, takimi jak „filet”, „chop” i „stek”.
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meat cut from the chest of an animal, especially a cow
brisket,brustgedeelte
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
łydka,goleń
a meat cut that includes a bone with an elongated shape
długie kości,długi kawałek
a meaty cut of beef taken from the tail of a cow
ogon wołowy,zupa z ogona wołowego
the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat
a cut of meat taken from the front part of the lower leg of an animal
shin (ש),litera shin
beef that is taken from an animal's back, typically a cow, which is of high quality
polędwica,mięso polędwicy
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,mięso z flanka
meat from the upper part of the back legs of a cow, which is of high quality
karczek,tylnia część
a tender and well-marbled cut of meat located towards the back of an animal
krótki polędwica,krótki stek
meat that is cut from near the backbone of a pig or cow, which is of high quality
a cut of pork taken from the lower part of the pig's rib cage
a fatty and flavorful cut of meat obtained from the underside of a pig
the meat from the hind leg of a pig that is typically cured, similar to ham
a cut of pork that consists primarily of the fatty layer beneath the skin
tłuszcz,bekon
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
a thin piece of meat that is cut into a thick slice and usually broiled or fried
kotlet,filet
the lower joint of the leg of a fowl, eaten as food
udko,nogawka
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
a lean and tender cut of meat from the back of the pig, commonly used for roasting
a piece of meat from a pig or lamb which is attached to the front ribs
ruszt,adidas,ruszt z żebrem
a cut of beef attached to the rib bones
krótkie żeberka,żebra wołowe
meat taken from the upper part of the front leg of an animal
łopatka,mięso z łopatki
a cut of meat that comes from the lower belly or underside of the cow
a lean cut of meat, typically from the hindquarters of an animal
okrągły,mięso okrągłe
a cut of pork, typically from the upper part of the shoulder
a cut from the rib area of an animal, often known for its tender and flavorful qualities
bok,kawałek
a thick slice of beef that is often cooked by grilling
stek,stek wołowy
the soft part of the body of an animal, between the skin and bones
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
a thin, boneless slice of meat that is coated in breadcrumbs and fried
the hindquarter or leg of an animal, often referring to a cut of meat from that region
udzie,tylna noga
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
szyja,mięso szyi
a cut of beef taken from the hindquarters of the animal
stek z udźca,stek z tylnej części
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
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
(of food, particularly meat or fish) having had the bones removed, typically making it easier to prepare and eat
bez kości,wyfiletowany
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
a piece of boneless meat or fish cut from near the ribs of an animal
a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones
a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
rulada,zwinięta potrawa
the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat