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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
łopatka wołowa, chuck
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
golonka wieprzowa, staw wieprzowy
a cut of meat taken from the front part of the lower leg of an animal
golonka, nóżka
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
polędwica, mięso
a cut of pork taken from the lower part of the pig's rib cage
żeberka wieprzowe, żeberka
a small cut of meat, typically taken from the rib or loin
kotlet, kawałek mięsa
a fatty and flavorful cut of meat obtained from the underside of a pig
bekon, brzuch wieprzowy
the meat from the hind leg of a pig that is typically cured, similar to ham
szynka, szynka wędzona
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
łopatka wieprzowa, boston butt
a thin piece of meat that is cut into a thick slice and usually broiled or fried
kotlet, filet
meat cut from the front part of the body of a bird
pierś, pierś kurczaka
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
kotlet jagnięcy, żebro jagnięce
a lean and tender cut of meat from the back of the pig, commonly used for roasting
polędwica wieprzowa, mięso wieprzowe
meat from the wing of a duck, chicken, etc., eaten as food
skrzydło kurczaka, skrzydła
a piece of meat from a pig or lamb which is attached to the front ribs
ruszt, adidas
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
talerz wołowiny, kawałek wołowiny
a portion of meat, typically from the lower limb of an animal
noga, ud
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
łopatka piknikowa, łopatka wieprzowa na piknik
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
mięso, tkanka
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, staw
a thin, boneless slice of meat that is coated in breadcrumbs and fried
escalope, cienki kotlet
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
golenica, łydka
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
steak T-bone, stek T-bone
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
udo, udo kurczaka
a Y-shaped bone between the neck and breast of a bird
wdzięczność, łukowata kość
(of food, particularly meat or fish) having the bones taken out for easier consumption
bez kości, filet
lacking skin or having had the skin removed
bez skóry, obdarzony
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
stek strip, stek wołowy
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
goujon, paski kurczaka
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
lardon, kawałki boczku
a piece of boneless meat or fish cut from near the ribs of an animal
filet, kawałek
a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones
pierwotne cięcie, główny kawałek
a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections
cięcie sub-primal, część sub-primal
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
ribeye, łopatka
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
pierś z indyka, filet z indyka
