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".
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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 lean and flavorful cut of meat located on the underside of an animal, typically used for dishes like fajitas or stir-fries
a small cut of meat, typically taken from the rib or loin
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
a small, tender cut of lamb meat attached to the rib bone, typically taken from the rib, loin, or shoulder
a cut of meat that comes from the lower belly or underside of the cow
a piece of meat cut from the body of an animal
a large cut of meat from the area where two or more bones meet, typically including a part of the bone
a cut of meat derived from the neck region of an animal, typically used in stews, soups, and braised dishes
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
(of food, particularly meat or fish) having the bones taken out for easier consumption
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 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
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