| NOM | food | tall de carn | a piece of meat that has been cut from an animal carcass |
|---|
| Sentit | A piece of meat that has been cut from an animal carcass. | |
|---|---|---|
| Específic | bistec, filet | A slice of meat cut from the fleshy part of an animal or large fish |
| 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 |
| Anglès | cut, cut of meat | |
| Espanyol | corte de carne, corte, trozo de carne | |
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