Food Ingredients - Cuts of Meat
Here you will learn some English words related to the different cuts of meat such as "filet", "chop", and "steak".
Review
Flashcards
Spelling
Quiz
meat cut from the chest of an animal, especially a cow
a cut of beef taken from the shoulder area of the animal, known for its flavorful and versatile qualities
a cut of meat from the lower portion of an animal's leg, known for its rich flavor when cooked
a meaty cut of beef taken from the tail of a cow
the joint or knuckle of a pig's front or hind leg, often used in cooking for its flavorful meat
a cut of meat taken from the front part of the lower leg of an animal
a lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
meat from the upper part of the back legs of a cow, which is of high quality
a piece of meat with one or more rib bones
a tender and well-marbled cut of meat located towards the back of an animal
meat that is cut from near the backbone of a pig or cow, which is of high quality
a cut of pork taken from the lower part of the pig's rib cage
a small cut of meat, typically taken from the rib or loin
a fatty and flavorful cut of meat obtained from the underside of a pig
a cut of pork that consists primarily of the fatty layer beneath the skin
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
a thin piece of meat that is cut into a thick slice and usually broiled or fried
meat cut from the front part of the body of a bird
the lower joint of the leg of a fowl, eaten as food
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
a lean and tender cut of meat from the back of the pig, commonly used for roasting
a piece of meat from a pig or lamb which is attached to the front ribs
a cut of beef attached to the rib bones
meat taken from the upper part of the front leg of an animal
a cut of meat that comes from the lower belly or underside of the cow
a cut from the rib area of an animal, often known for its tender and flavorful qualities
a thick slice of beef that is often cooked by grilling
a piece of meat cut from the body of an animal
the soft part of the body of an animal, between the skin and bones
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
the hindquarter or leg of an animal, often referring to a cut of meat from that region
a cut of meat from the lower part of an animal's leg, often used for its rich flavor and gelatinous texture
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
a cut of beef taken from the hindquarters of the animal
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
the upper part of a bird's leg, often used as a meaty portion for cooking and eating
a Y-shaped bone between the neck and breast of a bird
(of food, particularly meat or fish) having the bones taken out for easier consumption
(of meat) containing a small or no amount of fat
a tender cut of beef taken from the short loin, characterized by its distinctive strip of fat
small strips of fish or poultry that are typically breaded and deep-fried, similar to fish fingers or chicken tenders
small strips or cubes of bacon or salt pork that are typically used as a flavoring ingredient in French cuisine
a large section of meat initially separated from the carcass during butchering, containing major muscle groups and bones
a smaller portion of meat that is taken from a primal cut during butchering, typically containing specific muscles or sections
a flavorful cut of beef taken from the rib section of the cow, known for its tenderness and marbling
a rolled dish typically made by wrapping meat, fish, or vegetables around a filling and then cooking it
the meat from the breast portion of a turkey, typically boneless and skinless, and commonly used in cooking for its lean and flavorful meat
