Ingrediente Alimentare - Tăieturi de Carne

a large piece of meat or fish cut into thick slices

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

the portion of a forequarter of beef or other large animal, extending from the neck to the ribs and including the shoulder blade

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

a meat cut that includes a bone with an elongated shape

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

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

a cut of meat from the lower portion of an animal's leg

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

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

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

a piece of meat with one or more rib bones

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

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 pig's foot that is cooked as food

a small portion of meat, typically including part of a rib

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

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

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

the lower leg portion of a bird, typically served as a distinct cut of meat

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

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

a section of meat, usually from the front ribs of a pig or lamb

a cut of beef attached to the rib bones

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

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

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

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

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

one long half of an animal's body that has been cut in two for meat

a thick slice of beef that is often cooked by grilling

a piece of meat cut from the body of an animal

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

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

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

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

a cut of beef taken from the hindquarters of the animal

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

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

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

containing bones or an abundance of bones

(of meat) containing little or no fat

lacking skin or having had the skin removed

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 boneless steak cut from the tenderloin of beef

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

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