Yemek Malzemeleri - Et Kesikleri

a large piece of meat or fish cut into thick slices

biftek

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

döş

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

gerdan

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

baldır

a meat cut that includes a bone with an elongated shape

uzun kemik

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

sığır kuyruğu

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

domuzun ayağının hemen üstünden kesilen küçük et parçası

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

diz eti

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

bonfile

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

böğür

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

but eti

a piece of meat with one or more rib bones

pirzola

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

kısa kontrfile

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

fileto

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

domuz kaburgası

a pig's foot that is cooked as food

paça

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

pirzola

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

domuzun karnından kesilmiş et

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

domuz budu

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

domuzun üst yan kısmından alınan, genellikle marine edilip kurutulmuş yağ şeridi

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

domuz omuz eti

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

pirzola

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

göğüs eti

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

but

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

kuzu pirzola

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

domuz filetosu

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

kanat

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

kaburga eti

a cut of beef attached to the rib bones

kısa kaburga

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

kürek eti

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

sığır göğsü eti

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

but

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

arka bacak (dana eti)

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

domuz omzu eti

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

böğür

a thick slice of beef that is often cooked by grilling

sığır biftek

a piece of meat cut from the body of an animal

bir parça et

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

et

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

but

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

ızgaralık parça et

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

yağda kızartılmış kemiksiz ve ince et

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

but eti

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

diz, arnavut bacağı

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

gerdan eti

a cut of beef taken from the hindquarters of the animal

rumstek

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 şeklinde kemiği olan biftek

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

but

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

lades kemiği

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

kemiksiz (et)

containing bones or an abundance of bones

kemikli

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

yağsız

lacking skin or having had the skin removed

derisiz

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

sırt bifteği

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

ince şeritler halinde kesilmiş balık

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

pastırma dilimleri

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

kemiksiz et

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

ilk kesim, primal kesim

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

alt-primal kesim, sub-primal kesim

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

ribeye, sırt bonfile

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

et sarma

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

hindi göğsü