食品成分 - 肉块

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, brisket

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

肩肉, Chuck

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

小腿肉, 腿肉

a meat cut that includes a bone with an elongated shape

长骨, 长切块

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

牛尾肉, 牛尾汤

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

火腿爪, 猪膝

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

小腿肉, 腿部肉

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

西冷牛排, 西冷

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

肉侧, 侧肉

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

肉臀部, 后腰肉

a piece of meat with one or more rib bones

肋骨, 肉肋

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

菲力, 肉类

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

spare rib , 猪肋骨

a pig's foot that is cooked as food

猪蹄, 猪足

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

肉排, 肉块

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

五花肉, 猪肚肉

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

火腿, 腌制肉类

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

肥肉, 猪油

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, 猪肩肉

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

肉排, 肉片

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

胸肉, 鸡胸肉

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

鸡腿, drumstick

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, 猪背肉

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

鸡翅, 翅膀

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

肋排, 排的架子

a cut of beef attached to the rib bones

短肋骨, 牛肋骨

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

肩肉, 肩膀肉

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

牛肉盘, 牛肉切块

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

腿, 腿部肉

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

圆, 圆形肉

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

野餐肩肉, 猪肩肉 - 野餐用

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

侧肉, 肋肉

a thick slice of beef that is often cooked by grilling

牛排, 牛肉大排

a piece of meat cut from the body of an animal

切块, 肉块

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

肉, 肌肉

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

羊腿

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

肉块, 关节

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

小牛排, 炸肉片

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

后腿, 大腿

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

腿肉, 膝关节

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

脖子, 脖肉

a cut of beef taken from the hindquarters of the animal

臀肉牛排, 牛臀排

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骨肉

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

大腿, 鸡腿

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

许愿骨, Y 形骨

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

无骨的, 去骨的

containing bones or an abundance of bones

有骨的, 骨头多的

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

瘦肉的

lacking skin or having had the skin removed

无皮的, 去皮的

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

条纹牛排, 短腰部牛排

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

藤条鱼, 鸡肉条

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

咸肉块, 培根块

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

菲力, 切块

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

原始切割, 主要切块

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

亚原料切割, 亚原料部分

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

肋眼牛排, 肋骨肉

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

卷式菜肴, 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, 火鸡肉片