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Portuguese - Cortes de Carne
Aqui você aprenderá algumas palavras em inglês relacionadas aos diferentes cortes de carne, como “filet”, “chop” e “steak”.
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a large piece of meat or fish cut into thick slices
bife, pedaço de carne
meat cut from the chest of an animal, especially a cow
peito, brisket
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
peça de carne do ombro, chuck
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
perna, pedaço de carne
a meat cut that includes a bone with an elongated shape
osso longo, corte longo
a meaty cut of beef taken from the tail of a cow
cauda de boi, sopa de cauda de boi
the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat
joelho de porco, pata de porco
a cut of meat taken from the front part of the lower leg of an animal
canela, perna
beef that is taken from an animal's back, typically a cow, which is of high quality
alcatra, picanha
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
flanco, carne de flanco
meat from the upper part of the back legs of a cow, which is of high quality
picanha, alcatra
a tender and well-marbled cut of meat located towards the back of an animal
lombo curto, filé curto
meat that is cut from near the backbone of a pig or cow, which is of high quality
tenderloin, filé
a cut of pork taken from the lower part of the pig's rib cage
costelas de porco, costelinhas
a small cut of meat, typically taken from the rib or loin
costela, pedaço de carne
a fatty and flavorful cut of meat obtained from the underside of a pig
barriga de porco, barriga suína
the meat from the hind leg of a pig that is typically cured, similar to ham
presunto, pernil
a cut of pork that consists primarily of the fatty layer beneath the skin
bacon, gordura de porco
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
paleta de porco, picanha de boston
a thin piece of meat that is cut into a thick slice and usually broiled or fried
bisteca, filé
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
coxa, perna de frango
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
costela de cordeiro, corte de cordeiro
a lean and tender cut of meat from the back of the pig, commonly used for roasting
lombo de porco, lombo suculento
meat from the wing of a duck, chicken, etc., eaten as food
asa de frango, asas de frango
a piece of meat from a pig or lamb which is attached to the front ribs
rack de costelas, costela
a cut of beef attached to the rib bones
costelas curtas, costelas de carne bovina
meat taken from the upper part of the front leg of an animal
ombro, carne de ombro
a cut of meat that comes from the lower belly or underside of the cow
prato de carne bovina, porção de carne de vaca
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
redondo, assado de redondo
a cut of pork, typically from the upper part of the shoulder
ombro de piquenique, ombro de porco para piquenique
a cut from the rib area of an animal, often known for its tender and flavorful qualities
lado, corte
a thick slice of beef that is often cooked by grilling
bisteca, bife
the soft part of the body of an animal, between the skin and bones
carne, pulpa
the leg of a lamb or an adult sheep that is eaten as food
perna de cordeiro
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
corte de carne, articulação
a thin, boneless slice of meat that is coated in breadcrumbs and fried
escalope, bife empanado
the hindquarter or leg of an animal, often referring to a cut of meat from that region
quadril, perna traseira
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
joelho, perna
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
pescoço, carne de pescoço
a cut of beef taken from the hindquarters of the animal
bisteca do lombo, bife de cinta
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
bife T-bone, T-bone steak
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
coxa, coxas de frango
a Y-shaped bone between the neck and breast of a bird
osso em forma de Y, osso do desejo
(of food, particularly meat or fish) having the bones taken out for easier consumption
sem osso, desossado
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
bife de tira, bife da parte traseira
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
goujon, tiras de frango
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
lardon, pedacinhos de bacon
a piece of boneless meat or fish cut from near the ribs of an animal
filé, peça
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, porção sub-primal
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
ribeye, entrecôte
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
roulade, prato enrolado
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 peru
