Portuguese - Cortes de Carne

a large piece of meat or fish cut into thick slices

bife, posta

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

peito bovino, brisket

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

músculo, peito de boi

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

perna de cordeiro, músculo de carne

a meat cut that includes a bone with an elongated shape

osso longo, osso comprido

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

rabo de boi, rabo de vaca

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

joelho de porco, pernil

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

canela, pernil

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

músculo, contra-filé

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

flanco, flank

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

alcatra, acém

a piece of meat with one or more rib bones

costela, ralo

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

lombo curto, parte traseira do lombo

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

filé mignon, lombo

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

costela suína, costela de porco

a pig's foot that is cooked as food

pé de porco, pata de porco

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

costela, corte de carne

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

barriga de porco, toucinho

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

presunto curado, pernil curado

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

gorda, gordura

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, picanha de porco

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

bife, escalope

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

peito, peito de frango

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

sobrecoxa, coxa

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

costela de cordeiro, pernil de cordeiro

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

lombo de porco, lombo suíno

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

asa, asa de frango

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

costela, rack de carne

a cut of beef attached to the rib bones

costelas curtas, costela de dianteiro

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

paleta, ombro

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

picanha, entrecôte

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

perna, pata

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

picanha, músculo

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

paleta de porco, ombro de porco

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

costela, lado

a thick slice of beef that is often cooked by grilling

bife, steak

a piece of meat cut from the body of an animal

corte, peça

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

carne, flesh

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

perna de cordeiro, gigot

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

corte de carne, junta de carne

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

escalope, escalopinho

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

perna traseira, coxa

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

pernil, joelho

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

pescoço, cachaço

a cut of beef taken from the hindquarters of the animal

picanha, bife de alcatra

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

bisteca T-bone, filé T-bone

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

coxa, sobrecoxa

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

fêmur, osso da sorte

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

sem osso, desossado

containing bones or an abundance of bones

ósseo, magro

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

magro, pouco gorduroso

lacking skin or having had the skin removed

sem pele, despelado

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

bife de tira, bife do lombo

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

goujons, tiras empanadas

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

lardons, bacon em cubos

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

filé, fatia de carne

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

corte primal, corte primário

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

corte sub-primal, parte sub-primal

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

entrecôte, bife de costela

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

rolinho, roulade

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

peito de peru, filé de peito de peru