Matingredienser - Styckningar av kött

a large piece of meat or fish cut into thick slices

biff, stek

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

brisket, bröststycke

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

skulderstek, chuck

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

skank, benkött

a meat cut that includes a bone with an elongated shape

långt ben, lång skärning

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

oxsvans, oxsvanssoppa

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

skinkben, fläskben

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

skank, lår

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

särloin, filé

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

flank, flankstek

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

rumpstek, stubbe av nötkreatur

a piece of meat with one or more rib bones

revben, revben (kött)

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

kort bakdel, kort löv

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

oxfilé, småköttringar

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

revbensspjäll, fläskrevben

a pig's foot that is cooked as food

grisfot, svinsfot

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

karbonad, köttbit

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

fläskbuk, griskött från buken

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

skinka, bakat skinka

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

fläsk, fett

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

Boston butt, fläskkött från överdelen av axeln

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

kotlett, frikadell

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

bröst, kycklingbröst

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

klubba, hönslår

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

lammkotlett, lammstek

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

grissida, griskotlett

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

kycklingvinge, vingar

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

revben rack, revbenshylla

a cut of beef attached to the rib bones

kort revben, nötkött revben

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

axel, kött från axeln

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

biffplatta, nötkött skiva

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

ben, lår

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

rund, rundstek

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

picknickskulder, fläskkulder för picknick

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

sida, stycke

a thick slice of beef that is often cooked by grilling

biffstek, köttbit

a piece of meat cut from the body of an animal

skär, bit

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

kött, muskulatur

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

lammben

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

köttstycke, led

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

escalope, tunt kött

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

lår, knä

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

hals, ben

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

hals, halskött

a cut of beef taken from the hindquarters of the animal

rumpstek, ytterlårstek

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, T-bone

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

lår, kycklinglår

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

önskekno, gafolkna

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

benfri, benlös

containing bones or an abundance of bones

benig, skelettliknande

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

mager

lacking skin or having had the skin removed

hudlös, utan hud

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

strip steak, biff från bog

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

goujon, kycklingstrimlor

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

lardon, baconbitar

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

filet, stycke

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

primärskärning, grovt köttstycke

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

sub-primal skär, sub-primal del

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

ribeye, entrecôte

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

roulade, rullad maträtt

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

kalkonbröst, bröstfilé av kalkon