Харчові Інгредієнти - Нарізки м'яса

a large piece of meat or fish cut into thick slices

стейк

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

грудинка, буженина

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

нефаршована частина, чак

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

гомілка, ніжка

a meat cut that includes a bone with an elongated shape

довга кістка, довгий шматок

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

хвіст яловичини, суп з яловичого хвоста

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

рулька свині, ногу свині

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

голяшка, рум'янка

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

сірлоїн, філейна частина

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

бокова частина, фланк

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

грудинка, задня частина

a piece of meat with one or more rib bones

м'ясо ребер

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

коротка частина, коротке філе

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

філейна частина, телятина

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

свинячі реберця, порожні ребра

a pig's foot that is cooked as food

свиняча лапка, свинячий ніжка

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

котлета, відбивна

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

свинина на животі, грудинка свинини

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

буженина, шинка

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

сало, жир свинячий

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

свиняча лопатка, бостонська лопатка

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

котлета, відбивна

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

голяшка, куряча нога

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

котлета з ягнятини, костричка ягняти

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

свинячий філей, свиняча корейка

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

крило

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

реберце, стелаж з ребер

a cut of beef attached to the rib bones

короткі ребра, ребра яловичини

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

плічко, м'ясо з плеча

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

блюдо з яловичини, ясенова тарілка

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

ніжка, лапа

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

круг, круглий відріз

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

пікнікова лопатка, свиняча лопатка для пікніка

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

ребро, бік

a thick slice of beef that is often cooked by grilling

біфштекс

a piece of meat cut from the body of an animal

шматок, відруб

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

м'ясо

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

ягняча нога

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

шматок м'яса

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

ескалоп, м'ясний ескалоп

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

стегно, задня частина

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

лопатка, голяшка

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

шия, м’ясо шиї

a cut of beef taken from the hindquarters of the animal

останне м'ясо, стейк з задньої частини

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-бон, костний стейк Т

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

стегно, куряче стегно

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

вилочка, кістка бажань

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

безкістковий, філе

containing bones or an abundance of bones

костлявий, скелетний

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

постний

lacking skin or having had the skin removed

без шкіри, знятий з шкіри

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

стріп стейк, філе зі спинної частини

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

гужони, п strips курки

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

ласточка, більші шматки бекону

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

філе, м'ясний шматок

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

первинний відруб, первинна частина

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

субпраймальний шматок, частина субпраймальна

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

рибай, реберце

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

рулада, завиване

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

індичка грудинка, філе індички