| NOMBRE | food | corte de carne, corte, trozo de carne | a piece of meat that has been cut from an animal carcass |
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| Sentido | A piece of meat that has been cut from an animal carcass. | |
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| Sinónimos | corte, trozo de carne | |
| Específico | bife, biftec, bistec, bisté, filete | A slice of meat cut from the fleshy part of an animal or large fish |
| carne para asar | A piece of meat roasted or for roasting and of a size for slicing into more than one portion | |
| chuleta | A small cut of meat including part of a rib | |
| confit | A piece of meat (especially a duck) cooked slowly in its own fat | |
| costilla | cut of meat including one or more ribs | |
| cuello | A cut of meat from the neck of an animal | |
| falda, pecho | A cut of meat from the breast or lower chest especially of beef | |
| filete, palomilla, solomillo, solomo | The portion of the loin (especially of beef) just in front of the rump | |
| jarrete | A cut of meat from the lower part of the leg | |
| lomo, lomos | A cut of meat taken from the side and back of an animal between the ribs and the rump | |
| lomo, tapa | The tender meat of the loin muscle on each side of the vertebral column | |
| paletilla | A cut of meat including the upper joint of the foreleg | |
| pierna | A cut of meat (beef or veal or mutton or lamb) from the upper part of the leg | |
| rabada | The back half of a side of meat | |
| General | carne | The flesh of animals (including fishes and birds and snails) used as food |
| Inglés | cut, cut of meat | |
| Catalán | tall de carn | |
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