Sentit | A piece of meat that has been cut from an animal carcass. |
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Específic | bistec, filet | A slice of meat cut from the fleshy part of an animal or large fish |
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carn per a rostir | A piece of meat roasted or for roasting and of a size for slicing into more than one portion |
coll | A cut of meat from the neck of an animal |
confit | A piece of meat (especially a duck) cooked slowly in its own fat |
costella | A small cut of meat including part of a rib |
costella | cut of meat including one or more ribs |
cuixa | A cut of meat (beef or veal or mutton or lamb) from the upper part of the leg |
espatlla | A cut of meat including the upper joint of the foreleg |
filet, rellom | The portion of the loin (especially of beef) just in front of the rump |
jarret | A cut of meat from the lower part of the leg |
llom | A cut of meat taken from the side and back of an animal between the ribs and the rump |
pit de bou, pit de vedella, pit | A cut of meat from the breast or lower chest especially of beef |
quarter anterior | The front half of a side of meat |
quarter posterior | The back half of a side of meat |
tapa plana | The tender meat of the loin muscle on each side of the vertebral column |
General | carn | The flesh of animals (including fishes and birds and snails) used as food |
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Anglès | cut, cut of meat |
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Espanyol | corte de carne, corte, trozo de carne |
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