| NOM | body | cuixa | the part of the leg between the hip and the knee |
|---|---|---|---|
| food | cuixa | a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg | |
| food | cuixa | the upper joint of the leg of a fowl |
| Sentit | A cut of meat (beef or veal or mutton or lamb) from the upper part of the leg. | |
|---|---|---|
| General | tall de carn | A piece of meat that has been cut from an animal carcass |
| Anglès | shank | |
| Espanyol | pierna | |
| Sentit | The upper joint of the leg of a fowl. | |
|---|---|---|
| Part de | aviram | The flesh of a bird or fowl (wild or domestic) used as food |
| General | ració | An individual quantity of food or drink taken as part of a meal |
| Anglès | second joint, thigh | |
| Espanyol | muslo | |
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