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)

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

голяшка

a meat cut that includes a bone with an elongated shape

длинная кость

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

хвост говядины

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

окорок

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

голень

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

поясничная часть

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

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

вырезка

a piece of meat with one or more rib bones

ребро

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

короткая вырезка

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

филе

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

свинина по-баклажану

a pig's foot that is cooked as food

свинья

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

котлета

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

свинная грудинка

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

буженина

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

сало

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

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

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

голень

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

баранья отбивная

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

свиная вырезка

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

куриная крылышка

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

ребро

a cut of beef attached to the rib bones

короткие рёбра

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

плечо

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

тележка говядины

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

нога

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

круглый

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

пикниковая лопатка

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

ребро

a thick slice of beef that is often cooked by grilling

стейк

a piece of meat cut from the body of an animal

кусок

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

плоти

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

баранья нога

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

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

окорок

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

шея

a cut of beef taken from the hindquarters of the animal

баранка

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

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

бедро

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

вилочка

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

без костей

containing bones or an abundance of bones

костлявый

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

постный

lacking skin or having had the skin removed

без кожи

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

стрип стейк

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

гужоны

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

ла́рдоны

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

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

суб-примальный отруб

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

рибай

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

рулада

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