A to Z Cuts of Beef, Chicken & Pork

Ruleta de Palabras

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Sobre esta actividad

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

Creada por

Esther González Martínez

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A to Z Cuts of Beef, Chicken & PorkVersión en línea Guess a cut for each letter from beef, chicken & pork. por 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

A to Z Cuts of Beef, Chicken & PorkVersión en línea

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

por Esther González Martínez

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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A to Z Cuts of Beef, Chicken & Pork

Ruleta de Palabras

Sobre esta actividad

Creada por

Descarga la versión para jugar en papel

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A to Z Cuts of Beef, Chicken & PorkVersión en línea

por Esther González Martínez

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