| NOM | food | llom | a cut of meat taken from the side and back of an animal between the ribs and the rump |
|---|---|---|---|
| animal | llom, illada, lumbus | either side of the backbone between the hipbone and the ribs in humans as well as quadrupeds | |
| food | llom | meat from a loin of pork | |
| food | llom | a cut of beef from the upper end of the sirloin |
| Sentit | A cut of meat taken from the side and back of an animal between the ribs and the rump. | |
|---|---|---|
| General | tall de carn | A piece of meat that has been cut from an animal carcass |
| Anglès | loin | |
| Espanyol | lomo, lomos | |
| Sentit | Either side of the backbone between the hipbone and the ribs in humans as well as quadrupeds. | |
|---|---|---|
| Sinònims | illada, lumbus | |
| Part de | quadrúpede | An animal especially a mammal having four limbs specialized for walking |
| ésser humà, home, homo, humà | Any living or extinct member of the family Hominidae characterized by superior intelligence, articulate speech, and erect carriage | |
| General | part del cos | Any part of an organism such as an organ or extremity |
| Anglès | loin, lumbus | |
| Espanyol | ijada, lomo, lumbus | |
| Adjectius | lumbar | Of or relating to or near the part of the back between the ribs and the hipbones |
| Sentit | meat from a loin of pork. | |
|---|---|---|
| Part de | carn de porc, porc | meat from a domestic hog or pig |
| Anglès | pork loin | |
| Espanyol | lomo | |
| Sentit | A cut of beef from the upper end of the sirloin. | |
|---|---|---|
| Part de | filet, rellom | The portion of the loin (especially of beef) just in front of the rump |
| Anglès | sirloin tip | |
| Espanyol | lomo | |
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