| NOMBRE | food | bistec, bife, biftec, bisté, filete | a slice of meat cut from the fleshy part of an animal or large fish |
|---|---|---|---|
| food | bistec, bife, biftec, bisté | a beef steak usually cooked by broiling |
| Sentido | A slice of meat cut from the fleshy part of an animal or large fish. | |
|---|---|---|
| Sinónimos | bife, biftec, bisté, filete | |
| Específico | bife, biftec, bistec, bisté | A beef steak usually cooked by broiling |
| filete de pescado | cross-section slice of a large fish | |
| General | corte de carne, corte, trozo de carne | A piece of meat that has been cut from an animal carcass |
| Inglés | steak | |
| Catalán | bistec, filet | |
| Sentido | A beef steak usually cooked by broiling. | |
|---|---|---|
| Sinónimos | bife, biftec, bisté | |
| Específico | chopsteak, hamburguesa | A patty of ground cooked beef |
| culata | A steak cut from the rump | |
| entrecó, entrecot | small steak from the thin end of the short loin containing a T-shaped bone and small piece of tenderloin | |
| filete | A boneless steak cut from the tenderloin of beef | |
| filete de solomillo | A cut of beef from the sirloin | |
| porterhouse | large steak from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin | |
| General | bife, biftec, bistec, bisté, filete | A slice of meat cut from the fleshy part of an animal or large fish |
| Inglés | beefsteak | |
| Catalán | bistec | |
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