пищевые ингредиенты - Куски мяса

a large piece of meat or fish cut into thick slices

стейк

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

грудинка

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

лопатка (мяса), чак

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

голяшка, окорок

a meat cut that includes a bone with an elongated shape

длинная кость, длинные кости

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

хвост говядины, суп из говяжьего хвоста

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

окорок, голяшка свинины

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

голень, шарик

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

филей

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

боковая часть, фланк

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

огузок

a piece of meat with one or more rib bones

мясо рёбер

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

короткая вырезка, короткий филе

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

филей

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

рёбрышки

a pig's foot that is cooked as food

рысак

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

котлета, отбивная

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

свинная грудинка, поясная часть свинины

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

буженина, ветчина

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

сало, крышечка

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

свиная лопатка, бостонская лопатка

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

отбивная котлета

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

грудка

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

ножки

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

бараньи отбивные

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

свиная вырезка, свиная корейка

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

куриное крыло

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

Ребра

a cut of beef attached to the rib bones

короткие ребра

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

мясная лопатка

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

тележка говядины, кусок говядины

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

нога, ножка

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

круглый, круглая вырезка

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

пикниковая лопатка, свинная лопатка для пикника

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

ребро, часть

a thick slice of beef that is often cooked by grilling

бифштекс

a piece of meat cut from the body of an animal

кусок, отруб

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

мякоть

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

жиго ягненка

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

кусок мяса

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

эскалоп

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

бедро, задняя нога

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

окорок, голень

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

шея, мясо шеи

a cut of beef taken from the hindquarters of the animal

баранка, кусок говядины из задней части

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

стейк Т-боун, стейк с костью Т

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

бедро, куриное бедро

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

дужка

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

бескостный, филе

containing bones or an abundance of bones

костлявый, скелетный

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

нежирное

lacking skin or having had the skin removed

без кожи, обезлуженный

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

стрип стейк, кусок стейка

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

гужоны, полоски курицы

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

ла́рдоны, кусочки бекона

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

филе

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

первичный отруб, вырезка

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

суб-примальный отруб, субпримальный кусок

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

рибай, ребро

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

рулада, завиток

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

индейка грудка, филе индейки