trozo de carne

Definitions of trozo de carne
  1. noun
    a piece of meat that has been cut from an animal carcass
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    asado
    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
    rabada
    the back half of a side of meat
    trozo de vaca
    cut of meat from beef cattle
    costilla
    cut of meat including one or more ribs
    pierna
    a cut of meat (beef or veal or mutton or lamb) from the upper part of the leg
    jarrete
    a cut of meat from the lower part of the leg
    falda
    a cut of meat from the breast or lower chest especially of beef
    biftec, bistec, bisté, filete
    a slice of meat cut from the fleshy part of an animal or large fish
    lomo
    a cut of meat taken from the side and back of an animal between the ribs and the rump
    filete, solomillo, solomo
    the portion of the loin (especially of beef) just in front of the rump
    tapa
    the tender meat of the loin muscle on each side of the vertebral column
    cuello
    a cut of meat from the neck of an animal
    paletilla
    a cut of meat including the upper joint of the foreleg
    trozo de ternera
    cut of meat from a calf
    trozo de cordero
    cut of meat from a lamb
    trozo de cerdo
    cut of meat from a hog or pig
    espalda, espaldilla
    the part of a forequarter from the neck to the ribs and including the shoulder blade
    costilla de cerdo
    a cut of pork ribs with much of the meat trimmed off
    falda
    a cut from the fleshy part of an animal's side between the ribs and the leg
    filete de pescado
    cross-section slice of a large fish
    biftec, bistec, bisté
    a beef steak usually cooked by broiling
    lomo
    a cut of beef from the upper end of the sirloin
    cuello
    a cut of beef from the neck of the animal
    cadera
    fleshy hindquarters; behind the loin and above the round
    rosbif
    cut of beef suitable for roasting
    solomillo
    backbone and both loins of a lamb
    solomillo
    meat from a loin of lamb
    chuleta de cordero
    chop cut from a lamb
    lomo
    meat from a loin of pork
    jamón
    meat cut from the thigh of a hog (usually smoked)
    chuleta de cerdo
    chop cut from a hog
    bacon, tocino
    back and sides of a hog salted and dried or smoked; usually sliced thin and fried
    costillas de cerdo
    cut of pork from the rib section with most of the meat trimmed off
    type of:
    carne
    the flesh of animals (including fishes and birds and snails) used as food
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