Ingredientes Alimentares - Cortes de Carne

a large piece of meat or fish cut into thick slices

bife

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

peito

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

peça de carne do ombro

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

perna

a meat cut that includes a bone with an elongated shape

osso longo

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

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

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

canela

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

alcatra

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

flanco

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

picanha

a piece of meat with one or more rib bones

costela

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

lombo curto

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

tenderloin

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

costelas de porco

a pig's foot that is cooked as food

pé de porco

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

costela

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

barriga de porco

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

presunto

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

bacon

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

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

bisteca

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

peito

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

coxa

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

costela de cordeiro

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

lombo de porco

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

asa de frango

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

rack de costelas

a cut of beef attached to the rib bones

costelas curtas

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

ombro

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

prato de carne bovina

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

perna

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

redondo

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

ombro de piquenique

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

lado

a thick slice of beef that is often cooked by grilling

bisteca

a piece of meat cut from the body of an animal

corte

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

carne

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

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

quadril

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

joelho

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

pescoço

a cut of beef taken from the hindquarters of the animal

bisteca do lombo

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

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

coxa

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

osso em forma de Y

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

sem espinha

containing bones or an abundance of bones

ósseo

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

magro

lacking skin or having had the skin removed

sem pele

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

bife de tira

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

filé

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

corte primal

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

corte 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

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