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A to Z Cuts of Beef, Chicken & Pork

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A to Z Cuts of Beef, Chicken & Pork

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About this activity

Guess a cut for each letter from beef, chicken & pork.

Created by

Esther González Martínez
Esther González Martínez
Spain

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A to Z Cuts of Beef, Chicken & Pork
 

A to Z Cuts of Beef, Chicken & PorkOnline version

Guess a cut for each letter from beef, chicken & pork.

by Esther González Martínez
A
B
C
D
E
F
G
H
I
J
L
M
N
O
P
Q
R
S
T
U
V
X
Y
Z

Empieza por A

A beef cut from the upper shoulder region suitable for roasting

Empieza por B

Long, flat cut from the chest used for slow roasting or braising

Empieza por C

A small sliced piece of meat, breaded or seasoned, from chicken or pork

Empieza por D

Lower leg portion of a chicken or turkey, often roasted or fried

Empieza por E

Lean beef cut from the round, commonly roasted or sliced thin

Empieza por F

Tender central muscle cut from the loin or sirloin used for delicate steaks

Empieza por G

Cured pork hind leg, often cooked or smoked

Empieza por H

Byproduct from the hind leg, cured or smoked for slicing

Empieza por I

Beef cut from the inner thigh, used for roasting or slow cooking

Empieza por J

Pleasantly fatty pork cheek used in sausages or braises

Empieza por L

Central back cuts from beef or pork, including tenderloin/loin steaks

Empieza por M

Round, boneless slice of beef or pork cut from the tenderloin

Empieza por N

Pork belly portions sometimes labeled as navel cuts for roasting or braising

Empieza por O

Cross-cut shank bone-in beef (or veal) steak suitable for braising

Empieza por P

Individual bone-in pork rib or loin section for grilling or frying

Empieza por Q

One-fourth section of a larger beef or pork carcass

Empieza por R

Beef or pork rib section, often roasted or cut into steaks

Empieza por S

Beef cut from the back near the hips, used for steaks or roasts

Empieza por T

Very tender beef (or pork) muscle from along the spine, used for steaks

Empieza por U

Beef cut from the shoulder blade area, suitable for braising

Empieza por V

Fatty belly or flank area used in some pork preparations

Empieza por X

A labeled cross-cut slice used in some prepared meat products (conceptual term)

Empieza por Y

Cured ham variant associated with a regional preparation

Empieza por Z

Halal-cut meat preparation referring to Islamic guidelines for beef or poultry

 
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