Nguyên liệu thực phẩm - miếng thịt

a large piece of meat or fish cut into thick slices

bít tết

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

ngực bò

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

thịt vai bò

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

tủy sống

a meat cut that includes a bone with an elongated shape

xương dài

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

đuôi bò

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

chân giò lợn

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

bắp chân

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

thăn lưng

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

thịt bụng

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

thịt đùi sau

a piece of meat with one or more rib bones

sườn

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

thăn lưng ngắn

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

thăn lưng

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

sườn dự phòng

a pig's foot that is cooked as food

chân heo

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

sườn

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

bụng heo

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

thịt đùi heo

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

mỡ lợn

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

thịt heo Boston butt

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

thịt cắt lát

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

ngực

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

đùi gà

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

sườn cừu

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

thịt lưng heo

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

cánh gà

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

kệ thịt

a cut of beef attached to the rib bones

sườn ngắn

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

vai

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

đĩa bò

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

chân

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

đầu

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

vai picnic

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

một bên

a thick slice of beef that is often cooked by grilling

bít tết

a piece of meat cut from the body of an animal

miếng

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

thịt

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

đùi cừu

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

miếng thịt

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

escalope

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

bắp chân

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

hông

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

cổ

a cut of beef taken from the hindquarters of the animal

bít tết đùi

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

thăn bò T-bone

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

đùi

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

xương mong ước

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

không xương

containing bones or an abundance of bones

có xương

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

nạc

lacking skin or having had the skin removed

không da

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

thịt bò strip

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

goujon

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

lardon

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

thịt fillet

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

cắt nguyên liệu

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

cắt sub-primal

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

ribeye

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

roulade

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

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