Sinónimos de Types and cuts of meat
baconmeat from the back and sides of a pig, dried, salted, and usually smoked baron of beefa cut of beef consisting of a double sirloin joined at the backbone Bath chapbeefan adult ox, bull, cow, etc, reared for its meat beef-hamblack puddinga kind of black sausage made from minced pork fat, pig's blood, and other ingredients bockwurstboereworsa highly seasoned traditional sausage made from minced or pounded meat bratwursta type of small pork sausage breastbrisketthe meat from this part, esp of beef cervelata smoked sausage made from pork and beef charquimeat, esp beef, cut into strips and dried Chateaubrianda thick steak cut from the fillet of beef chickenthe flesh of such a bird used for food chipolataa small sausage in a narrow casing chitterlings, chitlings, or chitlinschopa slice of mutton, lamb, or pork, generally including a rib chorizoa kind of highly seasoned pork sausage of Spain or Mexico chuck or chuck steaka cut of beef extending from the neck to the shoulder blade chumpthe thick blunt end of anything, esp of a piece of meat cold cutscooked meats sliced and served cold collara cut of meat, esp bacon, taken from around the neck of an animal colonial goosean old-fashioned name for stuffed roast mutton corned beefa type of beef cooked and then preserved or pickled in salt or brine, now often canned crown roasta roast consisting of ribs of lamb or pork arranged in a crown shape Cumberland sausagecutleta piece of meat taken esp from the best end of neck of lamb, pork, etc devona bland processed meat in sausage form, eaten cold in slices duckthe flesh of this bird, used as foodentrecôtea beefsteak cut from between the ribs escalopea thin slice of meat, usually veal, coated with egg and breadcrumbs, fried, and served with a rich sauce filleta strip of boneless meat, esp the undercut of a sirloin of beef forehocka foreleg cut of bacon or pork foreshanka cut of meat from this part gamegammona cured or smoked ham gigota leg of lamb or mutton goosethe flesh of this bird, used as foodgristlecartilage, esp when in meat hamthe meat of this part, esp when salted or smoked hasleta loaf of cooked minced pig's offal, eaten cold hogg or hoggetthe meat of this sheep hough or hockkidneyknackwurst or knockwursta short fat highly seasoned sausage Kobe beef or Wagyua grade of beef from cattle raised in Kobe, Japan, which is extremely tender and full-flavoured as a result of the cattle being massaged with sake and fed a special diet including large quantities of beer lambthe meat of a young sheep lamb's frylamb's offal, esp lamb's testicles, as food leg this part of an animal, esp the thigh, used for food lightsliverliver sausage or (esp U.S.) liverwursta sausage made of or containing liver loina cut of meat from this part of an animal Lorne sausage, square sausage, or square slice (Scottish)luncheon meata ground mixture of meat (often pork) and cereal, usually tinned médaillonssmall round thin pieces of meat, fish, vegetables, etc minceminced meat minute steaka small thinly-cut piece of steak that can be cooked quickly mortadellaa type of smooth-textured Italian pork sausage containing pieces of fat, usually eaten thinly sliced and cold muttonnoisettea small round boneless slice of lamb from the fillet or leg numbles (archaic)the heart, lungs, liver, etc, of a deer or other animal, cooked for food offalthe edible internal parts of an animal, such as the heart, liver, and tongue oxtailoxtongueany of various other plants having bristly tongue-shaped leaves, such as alkanet Parma hamcured ham from Italy parson's nosepastramihighly seasoned smoked beef, esp prepared from a shoulder cut pemmicana small pressed cake of shredded dried meat, pounded into paste with fat and berries or dried fruits, used originally by American Indians and now chiefly for emergency rations pepperonia highly seasoned dry sausage of pork and beef spiced with pepper, used esp on pizza pheasantpigeonany of numerous birds of the family Columbidae, having a heavy body, small head, short legs, and long pointed wings: order Columbiformes polonypope's eyeporkporterhouse steakprosciuttocured ham from Italy: usually served as an hors d'oeuvre rack the neck or rib section of mutton, pork, or veal riba cut of meat including one or more ribs rolled lambrounda cut of beef from the thigh between the rump and the shank rumpthe hindquarters of a mammal, not including the legs saddlea cut of meat, esp mutton, consisting of part of the backbone and both loins salamia highly seasoned type of sausage, usually flavoured with garlic salt porkpork, esp the fat pork taken from the back, sides, and belly, that has been cured with salt sausagefinely minced meat, esp pork or beef, mixed with fat, cereal or bread, and seasonings (sausage meat), and packed into a tube-shaped animal intestine or synthetic casing saveloya smoked sausage made from salted pork, well seasoned and coloured red with saltpetre scragthe lean end of a neck of veal or mutton shanka cut of meat from the top part of an animal's shank shouldera cut of meat including the upper part of the foreleg silversidea coarse cut of beef below the aitchbone and above the leg sirloina prime cut of beef from the loin, esp the upper part skirta cut of beef from the flank Spam(trademark)a kind of tinned luncheon meat, made largely from pork spareriba cut of pork ribs with most of the meat trimmed off steakminced meat prepared in the same way as steak stewing steaksteak of a cut that is suitable for stewing sweetbreadT-bonetenderloina tender cut of pork or other meat from between the sirloin and ribs tonguethe tongue of certain animals used as food topsidea lean cut of beef from the thigh containing no bone tournedosa thick round steak of beef cut from the fillet or undercut of sirloin tripeturkeyundercuta tenderloin of beef, including the fillet vealvenisonthe flesh of a deer, used as food ▷ See meat
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