steak
/ˈsteɪk/
noun
a large piece of meat or fish cut into thick slices
brisket
/ˈbɹɪskət/
noun
meat cut from the chest of an animal, especially a cow
chuck
/ˈtʃək/
noun
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
shank
/ˈʃæŋk/
noun
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
long bone
/lˈɑːŋ bˈoʊn/
noun
a meat cut that includes a bone with an elongated shape
oxtail
/ˈɑːksteɪl/
noun
a meaty cut of beef taken from the tail of a cow
ham hock
/hˈæm hˈɑːk/
noun
the joint or knuckle of a pig's hind leg, often used in cooking for its flavorful meat
shin
/ˈʃɪn/
noun
a cut of meat taken from the front part of the lower leg of an animal
sirloin
/sˈɜːlɔɪn/
noun
beef that is taken from a cow's back, which is of high quality
flank
/ˈfɫæŋk/
noun
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
rump
/ˈɹəmp/
noun
meat from the upper part of the back legs of a cow, which is of high quality
rib
/ˈɹɪb/
noun
a piece of meat with one or more rib bones
short loin
/ʃˈɔːɹt lˈɔɪn/
noun
a tender and well-marbled cut of meat located towards the back of an animal
tenderloin
/ˈtɛndɝˌɫɔɪn/
noun
meat that is cut from near the backbone of a pig or cow, which is of high quality
spare rib
/spˈɛɹ ɹˈɪb/
noun
a pork rib that most of its meat has been cut off
trotter
/ˈtɹɑtɝ/
noun
a pig's foot that is cooked as food
chop
/ˈtʃɑp/
noun
a small cut of meat, typically taken from the rib or loin
pork belly
/pˈoːɹk bˈɛli/
noun
a fatty and flavorful cut of meat obtained from the underside of a pig
pancetta
/pænsˈɛɾə/
noun
meat taken from the belly of a pig that has been smoked or salted, originated in Italy
gammon
/ˈɡæmən/
noun
meat from the side or back leg of a pig that has been smoked or salted
fatback
/fˈætbæk/
noun
a cut of pork that consists primarily of the fatty layer beneath the skin
Boston butt
/bˈɔstən bˈʌt/
noun
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
cutlet
/ˈkətɫət/
noun
a piece of meat that is cut into a thick slice and usually broiled or fried
breast
/ˈbɹɛst/
noun
meat cut from the front part of the body of a bird
drumstick
/ˈdɹəmstɪk/
noun
the lower joint of the leg of a fowl, eaten as food
lamb chop
/lˈæm tʃˈɑːp/
noun
a small, tender cut of lamb meat, typically taken from the rib or loin
pork loin
/pˈoːɹk lˈɔɪn/
noun
a lean and tender cut of meat from the back of the pig, commonly used for roasting
wing
/ˈwɪŋ/
noun
meat from the wing of a duck, chicken, etc., eaten as food
rack
/ˈɹæk/
noun
a piece of meat from a pig or lamb which is attached to the front ribs
short ribs
/ʃˈɔːɹt ɹˈɪbz/
noun
a cut of beef attached to the rib bones
shoulder
/ˈʃoʊɫdɝ/
noun
meat taken from the upper part of the front leg of an animal
beef plate
/bˈiːf plˈeɪt/
noun
a cut of meat that comes from the lower belly or underside of the cow
leg
/ˈɫɛɡ/
noun
a portion of meat, typically from the lower limb of an animal
round
/ˈɹaʊnd/
noun
a lean cut of meat, typically from the hindquarters of an animal
picnic shoulder
/pˈɪknɪk ʃˈoʊldɚ/
noun
a cut of pork, typically from the upper part of the shoulder
side
/ˈsaɪd/
noun
a cut from the rib area of an animal, often known for its tender and flavorful qualities
beefsteak
/ˈbifˌsteɪk/
noun
a thick slice of beef that is often cooked by broiling or grilling
cut
/ˈkət/
noun
a piece of meat cut from the body of an animal
fillet
/fəˈɫeɪ/
noun
a piece of boneless meat or fish cut from near the ribs of an animal
flesh
/ˈfɫɛʃ/
noun
the soft part of the body of an animal, between the skin and bones
gigot
/ˈdʒɪɡət/
noun
the leg of a lamb or an adult sheep that is eaten as food
joint
/ˈdʒɔɪnt/
noun
a large piece of meat for roasting
escalope
/ˈɛskɐlˌoʊp/
noun
a thin, boneless slice of meat that is coated in breadcrumbs and fried
haunch
/hˈɔːntʃ/
noun
the hindquarter or leg of an animal, often referring to a cut of meat from that region
hock
/ˈhɑk/
noun
the joint in the hind limb of a quadruped between the fetlock and the knee
neck
/ˈnɛk/
noun
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
rasher
/ɹˈæʃɚ/
noun
a thin piece of bacon
rump steak
/ɹˈʌmp stˈeɪk/
noun
a cut of beef taken from the hindquarters of the animal
t-bone steak
/tˈiːbˈoʊn stˈeɪk/
noun
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
thigh
/ˈθaɪ/
noun
the upper part of an animal's leg, often used as a meaty portion for cooking and eating
wishbone
/ˈwɪʃˌboʊn/
noun
a Y-shaped bone between the neck and breast of a bird
patty
/ˈpæti/
noun
a small, flattened portion of ground meat or other ingredients, often used as a base for burgers or sandwiches
boneless
/ˈboʊnɫəs/
adjective
describing something that does not contain bones
bony
/ˈboʊni/
adjective
describing something that contains many bones or has an abundance of bones
lean
/ˈɫin/
adjective
describing meat that contains a small or no amount of fat
skinless
/ˈskɪnɫəs/
adjective
describing something that lacks or has had the skin removed
strip steak
/stɹˈɪp stˈeɪk/
noun
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
goujon
/ɡˈaʊdʒɑːn/
noun
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
lardon
/lˈɑːɹdən/
noun
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
roulade
/ɹˈuːleɪd/
noun
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
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