a large piece of meat or fish cut into thick slices

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

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

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

小腿肉, 羊腿肉
a meat cut that includes a bone with an elongated shape

长骨, 长形骨肉
a meaty cut of beef taken from the tail of a cow

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

火腿膝, 猪脚膝
a cut of meat taken from the front part of the lower leg of an animal

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

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

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

臀肉, 后臀肉
a piece of meat with one or more rib bones

肋骨肉, 肋排
a tender and well-marbled cut of meat located towards the back of an animal

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

嫩腰肉, 里脊肉
a cut of pork taken from the lower part of the pig's rib cage

排骨, 肋骨
a pig's foot that is cooked as food

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

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

五花肉, 猪肚肉
a cut of pork that consists primarily of the fatty layer beneath the skin

猪背脂, 猪皮脂
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

波士顿肩肉, 波士顿猪肩
a thin piece of meat that is cut into a thick slice and usually broiled or fried

炸肉饼, 肉排
meat cut from the front part of the body of a bird

鸡胸肉, 鸡肉胸脯
the lower joint of the leg of a fowl, eaten as food

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

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

猪里脊, 猪腰肉
meat from the wing of a duck, chicken, etc., eaten as food

翅膀肉, 鸡翅
a piece of meat from a pig or lamb which is attached to the front ribs

肋排, 猪肋肉
a cut of beef attached to the rib bones

肋排, 短肋
meat taken from the upper part of the front leg of an animal

肩肉, 肩部肉
a cut of meat that comes from the lower belly or underside of the cow

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

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

圆肉, 后臀肉
a cut of pork, typically from the upper part of the shoulder

野餐肩肉, 野餐肩膀肉
a cut from the rib area of an animal, often known for its tender and flavorful qualities

侧腹肉, 肋条肉
a thick slice of beef that is often cooked by grilling

牛排, 牛肉排
a piece of meat cut from the body of an animal

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

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

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

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

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

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

颈肉, 颈部肉
a cut of beef taken from the hindquarters of the animal

臀肉牛排, 后臀牛排
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骨牛排, T型牛排
the upper part of a bird's leg, often used as a meaty portion for cooking and eating

鸡腿肉, 鸡大腿
a Y-shaped bone between the neck and breast of a bird

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

去骨的, 无骨的
containing bones or an abundance of bones

多骨的, 骨瘦的
(of meat) containing a small or no amount of fat

瘦的, 低脂的
lacking skin or having had the skin removed

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

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

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

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

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

次原切割, 次级割肉
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling

肋眼牛排, 肋骨牛排
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it

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

火鸡胸肉, 火鸡胸部肉
