๐ฅฉ Meat Vocab
Meat vocabulary includes both the names of animals used for food and the names of particular cuts or preparations. Words such as beef, pork, lamb, veal, venison, and bison identify the kind of meat, while terms such as brisket, tenderloin, ribeye, pork chop, chicken breast, and drumstick identify particular cuts or portions. Butchery systems vary between countries, so some cut names do not have perfect one-to-one equivalents in every language. Learning the broad categories and the most common menu and recipe terms makes it much easier to understand butcher counters, restaurant menus, recipes, and grocery labels.
๐ฅฉ Everyday Red Meats
๐ Beef
meat from cattle, used for steaks, roasts, ground meat, stews, and many other dishes
Example: The stew used beef that had been cut into large cubes.
๐ซ๐ท French: Bลuf
๐ฉ๐ช German: Rindfleisch
๐ฎ๐น Italian: Manzo
๐ต๐น Portuguese: Carne bovina
๐ก Nuance: Beef names the meat. Cattle, cow, bull, and steer refer to the animals or particular categories of cattle.
meat from cattle, used for steaks, roasts, ground meat, stews, and many other dishes
Example: The stew used beef that had been cut into large cubes.
Show translations
๐ช๐ธ Spanish: Carne de res / carne de vacuno๐ซ๐ท French: Bลuf
๐ฉ๐ช German: Rindfleisch
๐ฎ๐น Italian: Manzo
๐ต๐น Portuguese: Carne bovina
๐ก Nuance: Beef names the meat. Cattle, cow, bull, and steer refer to the animals or particular categories of cattle.
๐ Pork
meat from domestic pigs, used for chops, ribs, roasts, sausages, and many cured meats
Example: The pork was roasted slowly until it became tender.
๐ซ๐ท French: Porc
๐ฉ๐ช German: Schweinefleisch
๐ฎ๐น Italian: Maiale / carne di maiale
๐ต๐น Portuguese: Carne de porco
meat from domestic pigs, used for chops, ribs, roasts, sausages, and many cured meats
Example: The pork was roasted slowly until it became tender.
Show translations
๐ช๐ธ Spanish: Carne de cerdo๐ซ๐ท French: Porc
๐ฉ๐ช German: Schweinefleisch
๐ฎ๐น Italian: Maiale / carne di maiale
๐ต๐น Portuguese: Carne de porco
๐ Lamb
meat from a young sheep, commonly sold as chops, racks, shoulders, and legs
Example: The lamb was seasoned with garlic and herbs before roasting.
๐ซ๐ท French: Agneau
๐ฉ๐ช German: Lammfleisch
๐ฎ๐น Italian: Agnello
๐ต๐น Portuguese: Cordeiro
๐ก Nuance: Lamb comes from younger sheep and usually has a milder flavor than mutton.
meat from a young sheep, commonly sold as chops, racks, shoulders, and legs
Example: The lamb was seasoned with garlic and herbs before roasting.
Show translations
๐ช๐ธ Spanish: Cordero๐ซ๐ท French: Agneau
๐ฉ๐ช German: Lammfleisch
๐ฎ๐น Italian: Agnello
๐ต๐น Portuguese: Cordeiro
๐ก Nuance: Lamb comes from younger sheep and usually has a milder flavor than mutton.
๐ Mutton
meat from a mature sheep, generally darker and more strongly flavored than lamb
Example: The mutton was cooked slowly with spices until it became tender.
๐ซ๐ท French: Mouton
๐ฉ๐ช German: Hammelfleisch
๐ฎ๐น Italian: Carne di montone
๐ต๐น Portuguese: Carne de carneiro
๐ก Nuance: The exact age definitions used for lamb and mutton can vary by market, but the basic vocabulary distinction is younger sheep versus mature sheep.
meat from a mature sheep, generally darker and more strongly flavored than lamb
Example: The mutton was cooked slowly with spices until it became tender.
Show translations
๐ช๐ธ Spanish: Carne de carnero / oveja adulta๐ซ๐ท French: Mouton
๐ฉ๐ช German: Hammelfleisch
๐ฎ๐น Italian: Carne di montone
๐ต๐น Portuguese: Carne de carneiro
๐ก Nuance: The exact age definitions used for lamb and mutton can vary by market, but the basic vocabulary distinction is younger sheep versus mature sheep.
๐ Veal
meat from young cattle, generally lighter in color and more delicate in flavor than mature beef
Example: The veal cutlets were pounded thin before cooking.
๐ซ๐ท French: Veau
๐ฉ๐ช German: Kalbfleisch
๐ฎ๐น Italian: Vitello
๐ต๐น Portuguese: Vitela
๐ก Nuance: Beef and veal both come from cattle, but the terms distinguish mature cattle meat from meat produced from younger animals.
meat from young cattle, generally lighter in color and more delicate in flavor than mature beef
Example: The veal cutlets were pounded thin before cooking.
Show translations
๐ช๐ธ Spanish: Ternera๐ซ๐ท French: Veau
๐ฉ๐ช German: Kalbfleisch
๐ฎ๐น Italian: Vitello
๐ต๐น Portuguese: Vitela
๐ก Nuance: Beef and veal both come from cattle, but the terms distinguish mature cattle meat from meat produced from younger animals.
๐ Goat
meat from goats, widely eaten in cuisines throughout Africa, Asia, the Caribbean, Latin America, and other regions
Example: The goat was braised slowly with onions, chilies, and spices.
๐ซ๐ท French: Viande de chรจvre
๐ฉ๐ช German: Ziegenfleisch
๐ฎ๐น Italian: Carne di capra
๐ต๐น Portuguese: Carne de cabra
meat from goats, widely eaten in cuisines throughout Africa, Asia, the Caribbean, Latin America, and other regions
Example: The goat was braised slowly with onions, chilies, and spices.
Show translations
๐ช๐ธ Spanish: Carne de cabra๐ซ๐ท French: Viande de chรจvre
๐ฉ๐ช German: Ziegenfleisch
๐ฎ๐น Italian: Carne di capra
๐ต๐น Portuguese: Carne de cabra
๐ Poultry & Small Game
๐ Chicken
meat from chickens and one of the most widely eaten forms of poultry
Example: The chicken was cut into pieces before being roasted.
๐ซ๐ท French: Poulet
๐ฉ๐ช German: Hรคhnchen / Hรผhnerfleisch
๐ฎ๐น Italian: Pollo
๐ต๐น Portuguese: Frango
meat from chickens and one of the most widely eaten forms of poultry
Example: The chicken was cut into pieces before being roasted.
Show translations
๐ช๐ธ Spanish: Pollo๐ซ๐ท French: Poulet
๐ฉ๐ช German: Hรคhnchen / Hรผhnerfleisch
๐ฎ๐น Italian: Pollo
๐ต๐น Portuguese: Frango
๐ฆ Turkey
meat from the turkey, a large poultry bird commonly roasted whole or sold as breast, legs, or ground meat
Example: The turkey breast was sliced thinly for sandwiches.
๐ซ๐ท French: Dinde
๐ฉ๐ช German: Putenfleisch
๐ฎ๐น Italian: Tacchino
๐ต๐น Portuguese: Peru
meat from the turkey, a large poultry bird commonly roasted whole or sold as breast, legs, or ground meat
Example: The turkey breast was sliced thinly for sandwiches.
Show translations
๐ช๐ธ Spanish: Pavo๐ซ๐ท French: Dinde
๐ฉ๐ช German: Putenfleisch
๐ฎ๐น Italian: Tacchino
๐ต๐น Portuguese: Peru
๐ฆ Duck
meat from ducks, usually darker and richer than chicken or turkey
Example: The duck breast was cooked until the skin became crisp.
๐ซ๐ท French: Canard
๐ฉ๐ช German: Entenfleisch
๐ฎ๐น Italian: Anatra
๐ต๐น Portuguese: Pato
meat from ducks, usually darker and richer than chicken or turkey
Example: The duck breast was cooked until the skin became crisp.
Show translations
๐ช๐ธ Spanish: Pato๐ซ๐ท French: Canard
๐ฉ๐ช German: Entenfleisch
๐ฎ๐น Italian: Anatra
๐ต๐น Portuguese: Pato
๐ชฟ Goose
rich, dark poultry meat from geese, often roasted and associated with festive meals in some cuisines
Example: The goose was roasted slowly so the fat could render from the skin.
๐ซ๐ท French: Oie
๐ฉ๐ช German: Gรคnsefleisch
๐ฎ๐น Italian: Oca
๐ต๐น Portuguese: Ganso
rich, dark poultry meat from geese, often roasted and associated with festive meals in some cuisines
Example: The goose was roasted slowly so the fat could render from the skin.
Show translations
๐ช๐ธ Spanish: Ganso๐ซ๐ท French: Oie
๐ฉ๐ช German: Gรคnsefleisch
๐ฎ๐น Italian: Oca
๐ต๐น Portuguese: Ganso
๐ Rabbit
lean meat from rabbits, often braised, stewed, roasted, or used in traditional regional dishes
Example: The rabbit was braised with herbs and white wine.
๐ซ๐ท French: Lapin
๐ฉ๐ช German: Kaninchen
๐ฎ๐น Italian: Coniglio
๐ต๐น Portuguese: Coelho
lean meat from rabbits, often braised, stewed, roasted, or used in traditional regional dishes
Example: The rabbit was braised with herbs and white wine.
Show translations
๐ช๐ธ Spanish: Conejo๐ซ๐ท French: Lapin
๐ฉ๐ช German: Kaninchen
๐ฎ๐น Italian: Coniglio
๐ต๐น Portuguese: Coelho
๐ฆ Quail
a small game bird whose meat is usually cooked and served as individual birds or portions
Example: The roasted quail was small enough to serve one bird per person.
๐ซ๐ท French: Caille
๐ฉ๐ช German: Wachtel
๐ฎ๐น Italian: Quaglia
๐ต๐น Portuguese: Codorna
a small game bird whose meat is usually cooked and served as individual birds or portions
Example: The roasted quail was small enough to serve one bird per person.
Show translations
๐ช๐ธ Spanish: Codorniz๐ซ๐ท French: Caille
๐ฉ๐ช German: Wachtel
๐ฎ๐น Italian: Quaglia
๐ต๐น Portuguese: Codorna
๐ฆ Pheasant
a game bird with lean, flavorful meat that is commonly roasted or braised
Example: The pheasant was roasted with herbs and root vegetables.
๐ซ๐ท French: Faisan
๐ฉ๐ช German: Fasan
๐ฎ๐น Italian: Fagiano
๐ต๐น Portuguese: Faisรฃo
a game bird with lean, flavorful meat that is commonly roasted or braised
Example: The pheasant was roasted with herbs and root vegetables.
Show translations
๐ช๐ธ Spanish: Faisรกn๐ซ๐ท French: Faisan
๐ฉ๐ช German: Fasan
๐ฎ๐น Italian: Fagiano
๐ต๐น Portuguese: Faisรฃo
๐ฆ Game & Wild Meats
๐ฆ Venison
meat from deer, usually lean and more strongly flavored than ordinary beef
Example: The venison was cooked carefully because the meat was very lean.
๐ซ๐ท French: Venaison / viande de cerf
๐ฉ๐ช German: Hirschfleisch / Wildbret
๐ฎ๐น Italian: Carne di cervo
๐ต๐น Portuguese: Carne de veado
๐ก Nuance: In modern everyday English, venison usually means deer meat. Historically, the word had broader meanings relating to hunted game.
meat from deer, usually lean and more strongly flavored than ordinary beef
Example: The venison was cooked carefully because the meat was very lean.
Show translations
๐ช๐ธ Spanish: Carne de venado๐ซ๐ท French: Venaison / viande de cerf
๐ฉ๐ช German: Hirschfleisch / Wildbret
๐ฎ๐น Italian: Carne di cervo
๐ต๐น Portuguese: Carne de veado
๐ก Nuance: In modern everyday English, venison usually means deer meat. Historically, the word had broader meanings relating to hunted game.
๐ฆฌ Bison
meat from bison, usually leaner than many common cuts of beef and used for steaks, burgers, roasts, and ground meat
Example: The bison burger was cooked carefully because the meat was relatively lean.
๐ซ๐ท French: Viande de bison
๐ฉ๐ช German: Bisonfleisch
๐ฎ๐น Italian: Carne di bisonte
๐ต๐น Portuguese: Carne de bisรฃo
๐ก Nuance: In North American food English, buffalo is sometimes used informally for American bison, but bison is the more precise animal name.
meat from bison, usually leaner than many common cuts of beef and used for steaks, burgers, roasts, and ground meat
Example: The bison burger was cooked carefully because the meat was relatively lean.
Show translations
๐ช๐ธ Spanish: Carne de bisonte๐ซ๐ท French: Viande de bison
๐ฉ๐ช German: Bisonfleisch
๐ฎ๐น Italian: Carne di bisonte
๐ต๐น Portuguese: Carne de bisรฃo
๐ก Nuance: In North American food English, buffalo is sometimes used informally for American bison, but bison is the more precise animal name.
๐ฆ Elk
meat from elk, a large deer species also known as wapiti in many contexts
Example: The elk steak had a lean texture and a distinct game flavor.
๐ซ๐ท French: Viande de wapiti
๐ฉ๐ช German: Wapitifleisch
๐ฎ๐น Italian: Carne di wapiti
๐ต๐น Portuguese: Carne de uapiti
๐ก Nuance: Animal naming varies regionally. In North American English, elk normally means wapiti.
meat from elk, a large deer species also known as wapiti in many contexts
Example: The elk steak had a lean texture and a distinct game flavor.
Show translations
๐ช๐ธ Spanish: Carne de wapitรญ๐ซ๐ท French: Viande de wapiti
๐ฉ๐ช German: Wapitifleisch
๐ฎ๐น Italian: Carne di wapiti
๐ต๐น Portuguese: Carne de uapiti
๐ก Nuance: Animal naming varies regionally. In North American English, elk normally means wapiti.
๐ Wild Boar
meat from wild boar, generally darker and more strongly flavored than ordinary domestic pork
Example: The wild boar was braised slowly in a rich sauce.
๐ซ๐ท French: Sanglier
๐ฉ๐ช German: Wildschwein
๐ฎ๐น Italian: Cinghiale
๐ต๐น Portuguese: Javali
๐ก Nuance: Wild boar and domestic pork come from closely related animals, but wild boar meat is typically leaner, darker, and more strongly flavored.
meat from wild boar, generally darker and more strongly flavored than ordinary domestic pork
Example: The wild boar was braised slowly in a rich sauce.
Show translations
๐ช๐ธ Spanish: Jabalรญ๐ซ๐ท French: Sanglier
๐ฉ๐ช German: Wildschwein
๐ฎ๐น Italian: Cinghiale
๐ต๐น Portuguese: Javali
๐ก Nuance: Wild boar and domestic pork come from closely related animals, but wild boar meat is typically leaner, darker, and more strongly flavored.
๐ฅฉ Beef Cuts & General Meat Terms
๐ฅฉ Steak
a relatively thick slice or cut of meat, especially beef, intended for grilling, broiling, pan-searing, or similar cooking
Example: He cooked the steak in a very hot skillet until it browned well on both sides.
๐ซ๐ท French: Steak
๐ฉ๐ช German: Steak
๐ฎ๐น Italian: Bistecca
๐ต๐น Portuguese: Bife
๐ก Nuance: Steak describes a cut or portion, not one anatomical location. Ribeye, sirloin, and tenderloin steaks come from different parts of the animal.
a relatively thick slice or cut of meat, especially beef, intended for grilling, broiling, pan-searing, or similar cooking
Example: He cooked the steak in a very hot skillet until it browned well on both sides.
Show translations
๐ช๐ธ Spanish: Bistec / filete๐ซ๐ท French: Steak
๐ฉ๐ช German: Steak
๐ฎ๐น Italian: Bistecca
๐ต๐น Portuguese: Bife
๐ก Nuance: Steak describes a cut or portion, not one anatomical location. Ribeye, sirloin, and tenderloin steaks come from different parts of the animal.
๐ฅฉ Ground Beef
beef that has been finely chopped or passed through a meat grinder
Example: The ground beef was browned before the tomato sauce was added.
๐ซ๐ท French: Bลuf hachรฉ
๐ฉ๐ช German: Rinderhackfleisch
๐ฎ๐น Italian: Carne macinata di manzo
๐ต๐น Portuguese: Carne bovina moรญda
๐ก Nuance: British English commonly uses minced beef where American English uses ground beef.
beef that has been finely chopped or passed through a meat grinder
Example: The ground beef was browned before the tomato sauce was added.
Show translations
๐ช๐ธ Spanish: Carne molida de res / carne picada de vacuno๐ซ๐ท French: Bลuf hachรฉ
๐ฉ๐ช German: Rinderhackfleisch
๐ฎ๐น Italian: Carne macinata di manzo
๐ต๐น Portuguese: Carne bovina moรญda
๐ก Nuance: British English commonly uses minced beef where American English uses ground beef.
๐ Roast
a large piece of meat intended to be cooked whole, especially by roasting or another relatively slow cooking method
Example: The beef roast cooked slowly in the oven with onions and carrots.
๐ซ๐ท French: Rรดti
๐ฉ๐ช German: Braten
๐ฎ๐น Italian: Arrosto
๐ต๐น Portuguese: Assado / peรงa para assar
๐ก Nuance: Roast can describe the raw cut sold for roasting, the cooked piece of meat, or the cooking method itself.
a large piece of meat intended to be cooked whole, especially by roasting or another relatively slow cooking method
Example: The beef roast cooked slowly in the oven with onions and carrots.
Show translations
๐ช๐ธ Spanish: Asado / pieza para asar๐ซ๐ท French: Rรดti
๐ฉ๐ช German: Braten
๐ฎ๐น Italian: Arrosto
๐ต๐น Portuguese: Assado / peรงa para assar
๐ก Nuance: Roast can describe the raw cut sold for roasting, the cooked piece of meat, or the cooking method itself.
๐ฅฉ Brisket
a beef cut from the breast or lower chest, containing substantial connective tissue and often cooked slowly until tender
Example: The brisket cooked for several hours until the tough connective tissue softened.
๐ซ๐ท French: Poitrine de bลuf
๐ฉ๐ช German: Rinderbrust
๐ฎ๐น Italian: Punta di petto
๐ต๐น Portuguese: Peito bovino
๐ก Nuance: Brisket benefits from slow cooking because it comes from a well-used part of the animal and contains substantial connective tissue.
a beef cut from the breast or lower chest, containing substantial connective tissue and often cooked slowly until tender
Example: The brisket cooked for several hours until the tough connective tissue softened.
Show translations
๐ช๐ธ Spanish: Pecho de res๐ซ๐ท French: Poitrine de bลuf
๐ฉ๐ช German: Rinderbrust
๐ฎ๐น Italian: Punta di petto
๐ต๐น Portuguese: Peito bovino
๐ก Nuance: Brisket benefits from slow cooking because it comes from a well-used part of the animal and contains substantial connective tissue.
๐ฅฉ Tenderloin
a long, relatively small muscle prized for tenderness and found along the inside of the loin
Example: The beef tenderloin was cut into thick steaks before cooking.
๐ซ๐ท French: Filet
๐ฉ๐ช German: Filet
๐ฎ๐น Italian: Filetto
๐ต๐น Portuguese: Filรฉ / lombo interno
๐ก Nuance: Tenderloin is known for tenderness rather than heavy marbling. Butchery terminology varies internationally.
a long, relatively small muscle prized for tenderness and found along the inside of the loin
Example: The beef tenderloin was cut into thick steaks before cooking.
Show translations
๐ช๐ธ Spanish: Solomillo๐ซ๐ท French: Filet
๐ฉ๐ช German: Filet
๐ฎ๐น Italian: Filetto
๐ต๐น Portuguese: Filรฉ / lombo interno
๐ก Nuance: Tenderloin is known for tenderness rather than heavy marbling. Butchery terminology varies internationally.
๐ฅฉ Sirloin
a beef cut from the rear portion of the loin, commonly sold as steaks or roasts
Example: The sirloin steak was grilled and sliced across the grain.
๐ซ๐ท French: Surlonge / faux-filet selon la dรฉcoupe
๐ฉ๐ช German: Hรผfte / Roastbeef je nach Zuschnitt
๐ฎ๐น Italian: Controfiletto
๐ต๐น Portuguese: Contrafilรฉ / alcatra, conforme o corte
๐ก Nuance: Sirloin is a good example of why meat-cut translations are approximate: countries divide the carcass differently, so exact equivalents vary.
a beef cut from the rear portion of the loin, commonly sold as steaks or roasts
Example: The sirloin steak was grilled and sliced across the grain.
Show translations
๐ช๐ธ Spanish: Sirloin / corte de lomo๐ซ๐ท French: Surlonge / faux-filet selon la dรฉcoupe
๐ฉ๐ช German: Hรผfte / Roastbeef je nach Zuschnitt
๐ฎ๐น Italian: Controfiletto
๐ต๐น Portuguese: Contrafilรฉ / alcatra, conforme o corte
๐ก Nuance: Sirloin is a good example of why meat-cut translations are approximate: countries divide the carcass differently, so exact equivalents vary.
๐ฅฉ Ribeye
a beef steak cut from the rib section and known for substantial marbling and rich flavor
Example: The ribeye had visible marbling throughout the steak.
๐ซ๐ท French: Entrecรดte
๐ฉ๐ช German: Ribeye-Steak
๐ฎ๐น Italian: Ribeye / costata disossata
๐ต๐น Portuguese: Bife ancho / entrecรดte
๐ก Nuance: Ribeye is valued for marbling, the small streaks of fat within the muscle that contribute richness during cooking.
a beef steak cut from the rib section and known for substantial marbling and rich flavor
Example: The ribeye had visible marbling throughout the steak.
Show translations
๐ช๐ธ Spanish: Ojo de bife / entrecot๐ซ๐ท French: Entrecรดte
๐ฉ๐ช German: Ribeye-Steak
๐ฎ๐น Italian: Ribeye / costata disossata
๐ต๐น Portuguese: Bife ancho / entrecรดte
๐ก Nuance: Ribeye is valued for marbling, the small streaks of fat within the muscle that contribute richness during cooking.
๐ฆด Short Ribs
meaty beef rib sections cut into relatively short pieces and often braised or slow-cooked
Example: The short ribs were braised until the meat became tender enough to pull away from the bone.
๐ซ๐ท French: Travers / plat de cรดtes de bลuf
๐ฉ๐ช German: Rinderrippen / Short Ribs
๐ฎ๐น Italian: Costine di manzo
๐ต๐น Portuguese: Costela bovina / short ribs
๐ก Nuance: Short ribs are beef ribs. They should not be confused with pork ribs, even though both are rib cuts.
meaty beef rib sections cut into relatively short pieces and often braised or slow-cooked
Example: The short ribs were braised until the meat became tender enough to pull away from the bone.
Show translations
๐ช๐ธ Spanish: Costillas cortas de res๐ซ๐ท French: Travers / plat de cรดtes de bลuf
๐ฉ๐ช German: Rinderrippen / Short Ribs
๐ฎ๐น Italian: Costine di manzo
๐ต๐น Portuguese: Costela bovina / short ribs
๐ก Nuance: Short ribs are beef ribs. They should not be confused with pork ribs, even though both are rib cuts.
๐ฅฉ Ground Meat
a broad term for meat that has been finely chopped or passed through a grinder
Example: The recipe works with ground meat such as beef, pork, lamb, or turkey.
๐ซ๐ท French: Viande hachรฉe
๐ฉ๐ช German: Hackfleisch
๐ฎ๐น Italian: Carne macinata
๐ต๐น Portuguese: Carne moรญda
๐ก Nuance: Ground meat is the broad category. Ground beef specifically means that the meat is beef.
a broad term for meat that has been finely chopped or passed through a grinder
Example: The recipe works with ground meat such as beef, pork, lamb, or turkey.
Show translations
๐ช๐ธ Spanish: Carne molida / carne picada๐ซ๐ท French: Viande hachรฉe
๐ฉ๐ช German: Hackfleisch
๐ฎ๐น Italian: Carne macinata
๐ต๐น Portuguese: Carne moรญda
๐ก Nuance: Ground meat is the broad category. Ground beef specifically means that the meat is beef.
๐ Pork, Lamb & Chicken Cuts
๐ Pork Chop
a slice of pork cut across the loin, often containing part of a rib or other bone
Example: The pork chop was seared in a skillet and finished in the oven.
๐ซ๐ท French: Cรดte de porc
๐ฉ๐ช German: Schweinekotelett
๐ฎ๐น Italian: Braciola di maiale
๐ต๐น Portuguese: Costeleta de porco
a slice of pork cut across the loin, often containing part of a rib or other bone
Example: The pork chop was seared in a skillet and finished in the oven.
Show translations
๐ช๐ธ Spanish: Chuleta de cerdo๐ซ๐ท French: Cรดte de porc
๐ฉ๐ช German: Schweinekotelett
๐ฎ๐น Italian: Braciola di maiale
๐ต๐น Portuguese: Costeleta de porco
๐ Pork Tenderloin
a long, narrow, very tender cut of pork from the muscle running along the spine
Example: The pork tenderloin was roasted whole and sliced before serving.
๐ซ๐ท French: Filet mignon de porc
๐ฉ๐ช German: Schweinefilet
๐ฎ๐น Italian: Filetto di maiale
๐ต๐น Portuguese: Filรฉ mignon suรญno
๐ก Nuance: Pork tenderloin is a relatively small, narrow cut and should not be confused with the much larger pork loin.
a long, narrow, very tender cut of pork from the muscle running along the spine
Example: The pork tenderloin was roasted whole and sliced before serving.
Show translations
๐ช๐ธ Spanish: Solomillo de cerdo๐ซ๐ท French: Filet mignon de porc
๐ฉ๐ช German: Schweinefilet
๐ฎ๐น Italian: Filetto di maiale
๐ต๐น Portuguese: Filรฉ mignon suรญno
๐ก Nuance: Pork tenderloin is a relatively small, narrow cut and should not be confused with the much larger pork loin.
๐ฆด Pork Ribs
rib cuts from pigs, commonly roasted, smoked, grilled, or slowly cooked until tender
Example: The pork ribs were cooked slowly until the meat pulled easily from the bone.
๐ซ๐ท French: Travers de porc
๐ฉ๐ช German: Schweinerippchen
๐ฎ๐น Italian: Costine di maiale
๐ต๐น Portuguese: Costela suรญna
rib cuts from pigs, commonly roasted, smoked, grilled, or slowly cooked until tender
Example: The pork ribs were cooked slowly until the meat pulled easily from the bone.
Show translations
๐ช๐ธ Spanish: Costillas de cerdo๐ซ๐ท French: Travers de porc
๐ฉ๐ช German: Schweinerippchen
๐ฎ๐น Italian: Costine di maiale
๐ต๐น Portuguese: Costela suรญna
๐ Lamb Chop
a small cut of lamb, commonly from the rib or loin, usually cooked quickly by grilling, broiling, or pan-searing
Example: The lamb chop was grilled until browned outside and tender inside.
๐ซ๐ท French: Cรดtelette d'agneau
๐ฉ๐ช German: Lammkotelett
๐ฎ๐น Italian: Costoletta d'agnello
๐ต๐น Portuguese: Costeleta de cordeiro
a small cut of lamb, commonly from the rib or loin, usually cooked quickly by grilling, broiling, or pan-searing
Example: The lamb chop was grilled until browned outside and tender inside.
Show translations
๐ช๐ธ Spanish: Chuleta de cordero๐ซ๐ท French: Cรดtelette d'agneau
๐ฉ๐ช German: Lammkotelett
๐ฎ๐น Italian: Costoletta d'agnello
๐ต๐น Portuguese: Costeleta de cordeiro
๐ Leg of Lamb
a large cut from the hind leg of a lamb, commonly roasted whole or in large pieces
Example: The leg of lamb was roasted with garlic, rosemary, and potatoes.
๐ซ๐ท French: Gigot d'agneau
๐ฉ๐ช German: Lammkeule
๐ฎ๐น Italian: Cosciotto d'agnello
๐ต๐น Portuguese: Perna de cordeiro
a large cut from the hind leg of a lamb, commonly roasted whole or in large pieces
Example: The leg of lamb was roasted with garlic, rosemary, and potatoes.
Show translations
๐ช๐ธ Spanish: Pierna de cordero๐ซ๐ท French: Gigot d'agneau
๐ฉ๐ช German: Lammkeule
๐ฎ๐น Italian: Cosciotto d'agnello
๐ต๐น Portuguese: Perna de cordeiro
๐ Chicken Breast
the large, relatively lean muscle from the front of a chicken
Example: The chicken breast was sliced into strips for the stir-fry.
๐ซ๐ท French: Blanc de poulet / filet de poulet
๐ฉ๐ช German: Hรคhnchenbrust
๐ฎ๐น Italian: Petto di pollo
๐ต๐น Portuguese: Peito de frango
๐ก Nuance: Chicken breast is white meat and generally contains less fat than the thigh.
the large, relatively lean muscle from the front of a chicken
Example: The chicken breast was sliced into strips for the stir-fry.
Show translations
๐ช๐ธ Spanish: Pechuga de pollo๐ซ๐ท French: Blanc de poulet / filet de poulet
๐ฉ๐ช German: Hรคhnchenbrust
๐ฎ๐น Italian: Petto di pollo
๐ต๐น Portuguese: Peito de frango
๐ก Nuance: Chicken breast is white meat and generally contains less fat than the thigh.
๐ Chicken Thigh
the upper portion of a chicken's leg, with darker and generally richer meat than the breast
Example: The chicken thigh stayed juicy during the long braise.
๐ซ๐ท French: Cuisse de poulet
๐ฉ๐ช German: Hรคhnchenoberkeule
๐ฎ๐น Italian: Coscia di pollo
๐ต๐น Portuguese: Sobrecoxa de frango
๐ก Nuance: In precise butchery vocabulary, the thigh is the upper leg, while the drumstick is the lower leg.
the upper portion of a chicken's leg, with darker and generally richer meat than the breast
Example: The chicken thigh stayed juicy during the long braise.
Show translations
๐ช๐ธ Spanish: Muslo / contramuslo de pollo๐ซ๐ท French: Cuisse de poulet
๐ฉ๐ช German: Hรคhnchenoberkeule
๐ฎ๐น Italian: Coscia di pollo
๐ต๐น Portuguese: Sobrecoxa de frango
๐ก Nuance: In precise butchery vocabulary, the thigh is the upper leg, while the drumstick is the lower leg.
๐ Chicken Wing
the wing portion of a chicken, commonly roasted, fried, grilled, or coated with sauce
Example: The chicken wings were baked until the skin became crisp.
๐ซ๐ท French: Aile de poulet
๐ฉ๐ช German: Hรคhnchenflรผgel
๐ฎ๐น Italian: Ala di pollo
๐ต๐น Portuguese: Asa de frango
the wing portion of a chicken, commonly roasted, fried, grilled, or coated with sauce
Example: The chicken wings were baked until the skin became crisp.
Show translations
๐ช๐ธ Spanish: Ala de pollo๐ซ๐ท French: Aile de poulet
๐ฉ๐ช German: Hรคhnchenflรผgel
๐ฎ๐น Italian: Ala di pollo
๐ต๐น Portuguese: Asa de frango
๐ Drumstick
the lower portion of a poultry leg, especially a chicken leg, between the knee joint and the foot
Example: The drumsticks were seasoned and roasted until the skin was browned.
๐ซ๐ท French: Pilon de poulet
๐ฉ๐ช German: Hรคhnchenunterkeule
๐ฎ๐น Italian: Fuso di pollo
๐ต๐น Portuguese: Parte inferior da perna do frango
๐ก Nuance: A drumstick is only the lower leg portion. A whole chicken leg usually includes both the thigh and drumstick.
the lower portion of a poultry leg, especially a chicken leg, between the knee joint and the foot
Example: The drumsticks were seasoned and roasted until the skin was browned.
Show translations
๐ช๐ธ Spanish: Jamoncito / parte inferior del muslo de pollo๐ซ๐ท French: Pilon de poulet
๐ฉ๐ช German: Hรคhnchenunterkeule
๐ฎ๐น Italian: Fuso di pollo
๐ต๐น Portuguese: Parte inferior da perna do frango
๐ก Nuance: A drumstick is only the lower leg portion. A whole chicken leg usually includes both the thigh and drumstick.
๐ง Useful Distinctions
๐ Lamb vs. Mutton
Both come from sheep. Lamb comes from younger animals and is generally milder and more tender. Mutton comes from mature sheep and usually has a stronger flavor.
Both come from sheep. Lamb comes from younger animals and is generally milder and more tender. Mutton comes from mature sheep and usually has a stronger flavor.
๐ Beef vs. Veal
Both come from cattle. Beef normally refers to meat from mature cattle, while veal comes from younger cattle and is generally lighter and more delicate.
Both come from cattle. Beef normally refers to meat from mature cattle, while veal comes from younger cattle and is generally lighter and more delicate.
๐ Pork vs. Wild Boar
Pork comes from domestic pigs. Wild boar comes from wild or wild-type boar and is generally darker, leaner, and more strongly flavored.
Pork comes from domestic pigs. Wild boar comes from wild or wild-type boar and is generally darker, leaner, and more strongly flavored.
๐ฆ Venison vs. Elk
Venison in ordinary modern English usually means deer meat. Elk specifically identifies meat from elk, or wapiti, a particular large deer species.
Venison in ordinary modern English usually means deer meat. Elk specifically identifies meat from elk, or wapiti, a particular large deer species.
๐ฆฌ Bison vs. Beef
Bison and beef come from different animals. Bison is often relatively lean, while beef varies greatly depending on the cut and fat content.
Bison and beef come from different animals. Bison is often relatively lean, while beef varies greatly depending on the cut and fat content.
๐ Chicken vs. Turkey
Both are common poultry meats, but turkey is a much larger bird. Turkey breasts and legs are therefore generally much larger than equivalent chicken cuts.
Both are common poultry meats, but turkey is a much larger bird. Turkey breasts and legs are therefore generally much larger than equivalent chicken cuts.
๐ฆ Duck vs. Chicken
Duck meat is generally darker, richer, and fattier than chicken, especially when served with the skin.
Duck meat is generally darker, richer, and fattier than chicken, especially when served with the skin.
๐ฅฉ Steak vs. Roast
A steak is usually a relatively thick individual portion cooked fairly quickly. A roast is generally a larger piece cooked whole and then sliced for serving.
A steak is usually a relatively thick individual portion cooked fairly quickly. A roast is generally a larger piece cooked whole and then sliced for serving.
๐ฅฉ Ground Beef vs. Ground Meat
Ground beef specifically means ground beef. Ground meat is the broader category and may be beef, pork, lamb, turkey, chicken, or another meat.
Ground beef specifically means ground beef. Ground meat is the broader category and may be beef, pork, lamb, turkey, chicken, or another meat.
๐ฅฉ Brisket vs. Tenderloin
Brisket comes from the chest and contains substantial connective tissue, so it often benefits from slow cooking. Tenderloin is naturally tender and commonly cooked much more quickly.
Brisket comes from the chest and contains substantial connective tissue, so it often benefits from slow cooking. Tenderloin is naturally tender and commonly cooked much more quickly.
๐ฅฉ Tenderloin vs. Sirloin
Tenderloin is a small, exceptionally tender muscle. Sirloin comes from a different portion of the loin and generally has a firmer texture and more pronounced beef flavor.
Tenderloin is a small, exceptionally tender muscle. Sirloin comes from a different portion of the loin and generally has a firmer texture and more pronounced beef flavor.
๐ฅฉ Sirloin vs. Ribeye
Sirloin is generally somewhat leaner. Ribeye comes from the rib section and is especially known for rich marbling.
Sirloin is generally somewhat leaner. Ribeye comes from the rib section and is especially known for rich marbling.
๐ฆด Short Ribs vs. Pork Ribs
Short ribs are beef ribs. Pork ribs come from pigs. Both often benefit from slower cooking, but they are different meats and cuts.
Short ribs are beef ribs. Pork ribs come from pigs. Both often benefit from slower cooking, but they are different meats and cuts.
๐ Pork Chop vs. Pork Tenderloin
A pork chop is cut across the loin and may contain bone. Pork tenderloin is a separate long, narrow, boneless muscle prized for tenderness.
A pork chop is cut across the loin and may contain bone. Pork tenderloin is a separate long, narrow, boneless muscle prized for tenderness.
๐ Lamb Chop vs. Leg of Lamb
A lamb chop is a small individual portion, often from the rib or loin. A leg of lamb is a large hind-leg cut normally roasted whole or in large sections.
A lamb chop is a small individual portion, often from the rib or loin. A leg of lamb is a large hind-leg cut normally roasted whole or in large sections.
๐ Chicken Breast vs. Chicken Thigh
Chicken breast is lean white meat. Chicken thigh is darker and generally contains more fat, which helps it stay juicy during longer cooking.
Chicken breast is lean white meat. Chicken thigh is darker and generally contains more fat, which helps it stay juicy during longer cooking.
๐ Chicken Thigh vs. Drumstick
The thigh is the upper portion of the leg. The drumstick is the lower portion. Together they can form a whole chicken leg.
The thigh is the upper portion of the leg. The drumstick is the lower portion. Together they can form a whole chicken leg.
๐ Chicken Wing vs. Drumstick
A chicken wing comes from the bird's wing. A drumstick comes from the lower leg, even though some wing sections may have a similar shape.
A chicken wing comes from the bird's wing. A drumstick comes from the lower leg, even though some wing sections may have a similar shape.
๐ฅฉ Cut Names Across Countries
Butchers in different countries divide animals in different ways. Terms such as sirloin, ribeye, brisket, and tenderloin may therefore have approximate rather than exact equivalents in another language or butchery system.
Butchers in different countries divide animals in different ways. Terms such as sirloin, ribeye, brisket, and tenderloin may therefore have approximate rather than exact equivalents in another language or butchery system.
๐ฌ Everyday Meat Phrases
๐ Lamb comes from younger sheep, while mutton comes from mature sheep.
distinguishing two common meat terms based on the age of the animal
๐ซ๐ท L'agneau provient de jeunes moutons, tandis que le mouton provient d'animaux adultes.
๐ฉ๐ช Lammfleisch stammt von jรผngeren Schafen, wรคhrend Hammelfleisch von ausgewachsenen Schafen stammt.
๐ฎ๐น L'agnello proviene da pecore giovani, mentre il montone proviene da animali adulti.
๐ต๐น O cordeiro vem de ovelhas mais jovens, enquanto a carne de carneiro vem de animais adultos.
distinguishing two common meat terms based on the age of the animal
Show translations
๐ช๐ธ El cordero proviene de ovejas mรกs jรณvenes, mientras que el carnero proviene de ovejas adultas.๐ซ๐ท L'agneau provient de jeunes moutons, tandis que le mouton provient d'animaux adultes.
๐ฉ๐ช Lammfleisch stammt von jรผngeren Schafen, wรคhrend Hammelfleisch von ausgewachsenen Schafen stammt.
๐ฎ๐น L'agnello proviene da pecore giovani, mentre il montone proviene da animali adulti.
๐ต๐น O cordeiro vem de ovelhas mais jovens, enquanto a carne de carneiro vem de animais adultos.
๐ฅฉ Brisket usually needs slow cooking, while tenderloin is naturally tender and cooks much faster.
distinguishing two beef cuts by connective tissue and cooking method
๐ซ๐ท La poitrine de bลuf nรฉcessite gรฉnรฉralement une cuisson lente, tandis que le filet est naturellement tendre et cuit beaucoup plus rapidement.
๐ฉ๐ช Rinderbrust braucht normalerweise eine lange Garzeit, wรคhrend Filet von Natur aus zart ist und viel schneller gart.
๐ฎ๐น La punta di petto richiede generalmente una cottura lenta, mentre il filetto รจ naturalmente tenero e cuoce molto piรน velocemente.
๐ต๐น O peito bovino normalmente precisa de cozimento lento, enquanto o filรฉ รฉ naturalmente macio e cozinha muito mais rรกpido.
distinguishing two beef cuts by connective tissue and cooking method
Show translations
๐ช๐ธ El pecho de res normalmente necesita una cocciรณn lenta, mientras que el solomillo es naturalmente tierno y se cocina mucho mรกs rรกpido.๐ซ๐ท La poitrine de bลuf nรฉcessite gรฉnรฉralement une cuisson lente, tandis que le filet est naturellement tendre et cuit beaucoup plus rapidement.
๐ฉ๐ช Rinderbrust braucht normalerweise eine lange Garzeit, wรคhrend Filet von Natur aus zart ist und viel schneller gart.
๐ฎ๐น La punta di petto richiede generalmente una cottura lenta, mentre il filetto รจ naturalmente tenero e cuoce molto piรน velocemente.
๐ต๐น O peito bovino normalmente precisa de cozimento lento, enquanto o filรฉ รฉ naturalmente macio e cozinha muito mais rรกpido.
๐ฅฉ Ground beef is specifically beef, while ground meat can be made from several different meats.
distinguishing a specific meat product from a broader preparation category
๐ซ๐ท Ground beef dรฉsigne spรฉcifiquement du bลuf hachรฉ, tandis que ground meat peut รชtre prรฉparรฉ ร partir de plusieurs viandes diffรฉrentes.
๐ฉ๐ช Ground beef bezeichnet ausschlieรlich Rinderhackfleisch, wรคhrend ground meat aus verschiedenen Fleischsorten bestehen kann.
๐ฎ๐น Ground beef indica specificamente carne di manzo macinata, mentre ground meat puรฒ essere fatto con diversi tipi di carne.
๐ต๐น Ground beef significa especificamente carne bovina moรญda, enquanto ground meat pode ser feito com vรกrios tipos de carne.
distinguishing a specific meat product from a broader preparation category
Show translations
๐ช๐ธ Ground beef es especรญficamente carne de res, mientras que ground meat puede hacerse con distintos tipos de carne.๐ซ๐ท Ground beef dรฉsigne spรฉcifiquement du bลuf hachรฉ, tandis que ground meat peut รชtre prรฉparรฉ ร partir de plusieurs viandes diffรฉrentes.
๐ฉ๐ช Ground beef bezeichnet ausschlieรlich Rinderhackfleisch, wรคhrend ground meat aus verschiedenen Fleischsorten bestehen kann.
๐ฎ๐น Ground beef indica specificamente carne di manzo macinata, mentre ground meat puรฒ essere fatto con diversi tipi di carne.
๐ต๐น Ground beef significa especificamente carne bovina moรญda, enquanto ground meat pode ser feito com vรกrios tipos de carne.
๐ The thigh is the upper part of the chicken leg, and the drumstick is the lower part.
understanding two common chicken cuts that together form the leg
๐ซ๐ท La cuisse est la partie supรฉrieure de la patte du poulet et le pilon est la partie infรฉrieure.
๐ฉ๐ช Die Oberkeule ist der obere Teil des Hรคhnchenbeins und die Unterkeule ist der untere Teil.
๐ฎ๐น La coscia รจ la parte superiore della zampa del pollo e il fuso รจ la parte inferiore.
๐ต๐น A sobrecoxa รฉ a parte superior da perna do frango e a parte inferior corresponde ao drumstick.
understanding two common chicken cuts that together form the leg
Show translations
๐ช๐ธ El muslo es la parte superior de la pata del pollo y el jamoncito es la parte inferior.๐ซ๐ท La cuisse est la partie supรฉrieure de la patte du poulet et le pilon est la partie infรฉrieure.
๐ฉ๐ช Die Oberkeule ist der obere Teil des Hรคhnchenbeins und die Unterkeule ist der untere Teil.
๐ฎ๐น La coscia รจ la parte superiore della zampa del pollo e il fuso รจ la parte inferiore.
๐ต๐น A sobrecoxa รฉ a parte superior da perna do frango e a parte inferior corresponde ao drumstick.
๐ Final Practice
English in the Real World:
Imagine you are reading a restaurant menu, shopping at a butcher counter, or following a recipe. Choose the meat or cut that best matches the animal, location on the animal, texture, cooking method, or menu description.
Imagine you are reading a restaurant menu, shopping at a butcher counter, or following a recipe. Choose the meat or cut that best matches the animal, location on the animal, texture, cooking method, or menu description.
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