Ingrediente Alimentare - Bucăți de carne

a large piece of meat or fish cut into thick slices

friptură, bifteck

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

piept de vită, brisket

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

cotlet de vită, chuck

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

picior, carne de gambă

a meat cut that includes a bone with an elongated shape

os lung, tăietură lungă

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

coada de carne de vită, supa de coadă de vacă

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

jambon, genunchi de porc

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

pulpa, genunchi

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

muschi, bucată de vită

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

flanc, carne de flanc

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

burtă de vită, pulpa de vită

a piece of meat with one or more rib bones

rib, coaste (de carne)

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

flea scurtă, fileu scurt

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

fileu, carne

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

coaste de porc, coaste rezervă

a pig's foot that is cooked as food

picior de porc, picior de porc fiert

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

cotlet, felie de carne

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

burtă de porc, carne de porc grasă

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

șuncă, carne de porc

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

slănină, grăsime de porc

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

umăr de porc, boston butt

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

cotlet, felie

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

piept, piept de pui

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

pulpa, picior

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

cotlet de miel, carne de miel

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

făcălău de porc, cotlet de porc

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

aripă de pui, aripi de pui

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

răcitură de coaste, un raft de coaste

a cut of beef attached to the rib bones

coaste scurte, coaste de vită

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

umăr, carne de umăr

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

plăcinta de vită, farfurie de vită

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

picior, pulpa

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

cerc, friptură rotundă

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

umărul de picnic, umărul de porc pentru picnic

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

latură, bucată

a thick slice of beef that is often cooked by grilling

biftec, stîlcă de vită

a piece of meat cut from the body of an animal

tăietură, bucată

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

pulpa de miel

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

bucată de carne, articulație

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

escalop, friptură subțire

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

coapsă, picioare din spate

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

genunchi, carne de gamba

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

gât, carne din gât

a cut of beef taken from the hindquarters of the animal

bife de pulpă, biftek de pulpă

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

T-bone steak, biftec T-bone

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

femur, femur de pui

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

osul dorințelor, os în formă de Y

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

fără oase, dezintegrat

containing bones or an abundance of bones

osific, scheletic

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

slăbuț

lacking skin or having had the skin removed

fără piele, depusat

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

bucată de carne de vită, friptură de piept

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

goujon, fâșii de pui

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

lardon, cuburi de bacon

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

file, felie

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

tăiere primară, corte primar

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

călcâie sub-primal, porțiune sub-primală

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

ribeye, carnati

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

ruladă, felie rulată

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

piept de curcan, file de curcan