| Information | |
|---|---|
| has gloss | (noun) a cut of meat from the breast or lower chest especially of beef brisket |
| has gloss | eng: Brisket is a cut of meat from the breast or lower chest. While all meat animals have a brisket, the term is most often used to describe beef and sometimes veal. The beef brisket is one of the eight beef primal cuts. According to the Random House Dictionary of the English Language, Second Edition, the term derives from the Middle English "brusket" which comes from the earlier Old Norse "brjósk", meaning cartilage. The cut overlies the sternum, ribs and connecting costal cartilages. |
| lexicalization | eng: brisket |
| subclass of | (noun) a piece of meat that has been cut from an animal carcass cut, cut of meat |
| Meaning | |
|---|---|
| Asturian | |
| Show unreliable ▼ | |
| lexicalization | ast: pechu |
| Czech | |
| lexicalization | ces: hovězí žebro |
| lexicalization | ces: bůček |
| Mandarin Chinese | |
| lexicalization | cmn: xiōng rou |
| lexicalization | cmn: 胸肉 |
| lexicalization | cmn: niú nan |
| lexicalization | cmn: 牛腩 |
| Show unreliable ▼ | |
| lexicalization | cmn: nan |
| lexicalization | cmn: 腩 |
| German | |
| has gloss | deu: Die Rinderbrust ist ein mäßig durchwachsenes, langfaseriges Teilstück des Vorderviertels vom Rind. Sie liegt unterhalb der Querrippe, von der sie quer zu den Rippen abgesägt wird. Die Form ist vorne schmal und hoch, hinten flach und breit. Sie wird in drei etwa gleich große Teile unterschieden: Vorne liegt – schmal, fleischiger und knochenärmer als die übrigen Teile – die Brustspitze oder das Brustbein. Der Brustkern oder die Mittelbrust ist stärker durchwachsen, mit einer dicken Fettschicht überzogen und von kräftigerem Geschmack. Die hinten gelegene Nachbrust ist der dünnste und breiteste Teil. |
| lexicalization | deu: Rinderbrust |
| lexicalization | deu: Rinderbug |
| Finnish | |
| lexicalization | fin: rintapala |
| Show unreliable ▼ | |
| lexicalization | fin: rinta |
| lexicalization | fin: rinnat |
| Armenian | |
| lexicalization | hye: երբուծ |
| lexicalization | hye: լանջամիս |
| lexicalization | hye: կրծքի միս |
| Show unreliable ▼ | |
| lexicalization | hye: դոշ |
| Ido | |
| Show unreliable ▼ | |
| lexicalization | ido: mamo |
| Indonesian | |
| has gloss | ind: Sandung lamur adalah bagian daging sapi yang berasal dari bagian dada bawah sekitar ketiak. Pada kenyataannya hampir semua hewan yang memiliki bagian dada bawah akan mempunyai bagian daging ini, akan tetapi terminologi yang digunakan untuk bagian daging ini lebih umum digunakan untuk menyebut bagian daging sapi atau bagian daging anak sapi. Bagian daging ini termasuk delapan bagian daging sapi yang utama. |
| lexicalization | ind: Sandung lamur |
| Italian | |
| Show unreliable ▼ | |
| lexicalization | ita: petto |
| Japanese | |
| has gloss | jpn: ブリスケット (brisket) とは、動物の肉（主に牛）を分割した際、前股の内側にある肩ばら肉（かたばら）のこと。 イギリス式に分割した際はやや広くなり、胸の肩に近い部分全てをさす。ブリスケと略称されることもある。 |
| lexicalization | jpn: ブリスケット |
| Korean | |
| has gloss | kor: 양지머리는 소의 가슴살을 가리킨다. 주로 구이, 전골, 조림, 편육, 탕용으로 사용하며, 떡국 국물을 내는 데 사용하면 좋다. |
| lexicalization | kor: 양지머리 |
| lexicalization | kor: 짐승의가슴고기 |
| Kurdish | |
| Show unreliable ▼ | |
| lexicalization | kur: sîng |
| Malay (macrolanguage) | |
| Show unreliable ▼ | |
| lexicalization | msa: dada |
| Dutch | |
| has gloss | nld: Runderborst of "klapstuk" is rundvlees dat gesneden wordt van de rib. Omdat dit vlees geruime tijd gestoofd moet worden noemt men het ook stoofvlees. Het vlees krijgt zijn specifieke smaak doordat het met kleine vetrandjes is doorregen. Klapstuk wordt meestal gegeten met hutspot. |
| lexicalization | nld: Klapstuk |
| Occitan (post 1500) | |
| Show unreliable ▼ | |
| lexicalization | oci: pitrau |
| lexicalization | oci: peitral |
| lexicalization | oci: pitral |
| lexicalization | oci: pitre |
| lexicalization | oci: pièch |
| lexicalization | oci: pièit |
| Papiamento | |
| Show unreliable ▼ | |
| lexicalization | pap: pechu |
| Polish | |
| has gloss | pol: Bryzol (ew. brizol) – delikatny płat mięsa rozbity i usmażony. Często polędwica wołowa, wieprzowa lub końska, serwowana na ogół z pieczarkami bądź jajkiem. Podawać z ziemniakami z wody, warzywami na parze, surówkami lub smażoną cebulą. |
| lexicalization | pol: Bryzol |
| lexicalization | pol: antrykot |
| Portuguese | |
| has gloss | por: O peito (também chamado de ponta do peito) é um tipo de corte da carne bovina. Está localizado na parte dianteira do animal que representa 12,30 % dela. |
| lexicalization | por: Peito bovino |
| lexicalization | por: carne de vaca |
| Moldavian | |
| Show unreliable ▼ | |
| lexicalization | ron: sân |
| Russian | |
| lexicalization | rus: грудинка |
| Tagalog | |
| has gloss | tgl: Ang pitso o briskete ay ang karneng nagmumula sa dibdib ng hayop. Tinatawag din itong punta y petso (mula sa Kastila: literal na "dulo at didbdib"). |
| lexicalization | tgl: Dibdib ng hayop |
| Thai | |
| lexicalization | tha: หน้าอกของสัตว์ |
| lexicalization | tha: เนื้อหน้าอก |
| Turkish | |
| lexicalization | tur: göðüs eti |
| Ukrainian | |
| lexicalization | ukr: грудинка |
| Chinese | |
| has gloss | zho: 牛腩，即是牛肚的部分肉，是廣東人對牛腹部下側肉的稱呼，為中國廣東，香港與澳門的茶餐廳、大牌檔、粉麵舖、酒樓及港式快餐店常見的食品和食材，牛腩通常配搭麵條或粉類進食，有柱侯牛腩、牛腩河。 |
| lexicalization | zho: 牛腩 |
| Links | |
|---|---|
| similar | e/Brisket |
| Media | |
|---|---|
| media:img | BeefCutBrisket.svg |
| media:img | Brisket2.jpg |
| media:img | Brisketphoto.jpg |
| media:img | HK Food Brisket Noodle 1.JPG |
| media:img | Rind-Brust.png |
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