| NOM | food | filet, bistec | a slice of meat cut from the fleshy part of an animal or large fish |
|---|---|---|---|
| food | filet, rellom | the portion of the loin (especially of beef) just in front of the rump | |
| event | filet, degoteig, rajolí | flowing in drops | |
| food | filet | a boneless steak cut from the tenderloin of beef | |
| artifact | filet | a simple jointed bit for a horse | |
| artifact | filet, rosca | fastener consisting of a narrow strip of welded metal used to join steel members | |
| food | filet | backbone and both loins of a lamb | |
| food | filet | a cut of beef from the sirloin | |
| food | filet | meat from a loin of lamb |
| Sentit | A slice of meat cut from the fleshy part of an animal or large fish. | |
|---|---|---|
| Sinònim | bistec | |
| Específic | bistec | A beef steak usually cooked by broiling |
| filet de peix | cross-section slice of a large fish | |
| General | tall de carn | A piece of meat that has been cut from an animal carcass |
| Anglès | steak | |
| Espanyol | bife, biftec, bistec, bisté, filete | |
| Sentit | The portion of the loin (especially of beef) just in front of the rump. | |
|---|---|---|
| Sinònim | rellom | |
| Parts | filet | A cut of beef from the sirloin |
| llom | A cut of beef from the upper end of the sirloin | |
| General | tall de carn | A piece of meat that has been cut from an animal carcass |
| Anglès | sirloin | |
| Espanyol | filete, palomilla, solomillo, solomo | |
| Sentit | Flowing in drops; the formation and falling of drops of liquid / liquid. | |
|---|---|---|
| Sinònims | degoteig, rajolí | |
| General | flux | The motion characteristic of fluids (liquids / liquids or gases) |
| Anglès | drip, trickle, dribble | |
| Espanyol | chorrillo, goteo | |
| Verbs | adollar, degotar, destil·lar, gotejar, rajar, regalimar | fall in drops |
| degotar, driblar, gotejar, regalimar | Run or flow slowly, as in drops or in an unsteady stream | |
| Sentit | A boneless steak cut from the tenderloin of beef. | |
|---|---|---|
| General | bistec | A beef steak usually cooked by broiling |
| Anglès | fillet, filet | |
| Espanyol | filete | |
| Verbs | tallar a filets | cut into filets / filets |
| Sentit | A simple jointed bit for a horse; without a curb. | |
|---|---|---|
| General | mos | Piece of metal held in horse's mouth by reins and used to control the horse while riding |
| Anglès | snaffle, snaffle bit | |
| Espanyol | barbada, bridón, filete | |
| Sentit | fastener consisting of a narrow strip of welded metal used to join steel members. | |
|---|---|---|
| Sinònim | rosca | |
| General | tanca | restraint that attaches to something or holds something in place |
| Anglès | fillet, stopping | |
| Espanyol | filete | |
| Sentit | backbone and both loins of a lamb. | |
|---|---|---|
| Anglès | saddle of lamb | |
| Espanyol | solomillo | |
| Sentit | A cut of beef from the sirloin. | |
|---|---|---|
| Part de | filet, rellom | The portion of the loin (especially of beef) just in front of the rump |
| General | bistec | A beef steak usually cooked by broiling |
| Anglès | sirloin steak | |
| Espanyol | filete de solomillo | |
| Sentit | meat from a loin of lamb. | |
|---|---|---|
| Part de | anyell, be, carn de be, carn de xai, corder, xai | The flesh of a young domestic sheep eaten as food |
| Anglès | loin of lamb | |
| Espanyol | solomillo | |
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