| 单词 | cut of beef |
| 释义 | DEFINITIVE EXAMPLES 权威例句〔Chateaubriand〕A double-thick, tender center cut of beef tenderloin, sometimes stuffed with seasonings before grilling.烤里脊牛排：厚片的嫩牛里脊肉，有时在烤前先塞入调味品美国传统〔aitchbone〕The cut of beef containing the rump bone.附牛骨的臀肉美国传统〔baron〕A cut of beef consisting of a double sirloin.紧腰肉：连带两侧腰肉的牛肉方美国传统〔chuck〕A cut of beef extending from the neck to the ribs and including the shoulder blade.颈肉：包含肩胛骨的从脖子到肋骨的牛肉美国传统〔clod〕A beef clod is a cheap cut of beef.牛颈肉是廉价牛肉。外研社新世纪〔cut〕Sirloin is the most expensive cut of beef.牛腰肉是牛肉中最贵的。剑桥高阶〔cut〕The recipe calls for a good lean cut of beef.菜谱要求用上好的精瘦牛肉块。牛津搭配〔filet mignon〕A small, round, very choice cut of beef from the loin.里肌肉：从牛腰部非常有选择地割下的一小块圆形肉美国传统〔flank steak〕Marinated grilled flank steak is a good substitute for prime cuts of beef.腌制后烤炙而成的后腹侧牛排是上等牛排很好的替代品。剑桥高阶〔flanken〕A dish prepared from this cut of beef by boiling or stewing, often served with horseradish.后肋牛排：一道用牛肋肉煮或炖制而成的菜，常拌以辣根美国传统〔pastrami〕A highly seasoned smoked cut of beef, usually taken from the shoulder.浓味熏牛肉：通常用肩胛肉、重味料熏制的牛肉美国传统〔plate〕A thin cut of beef from the brisket.牛的下部胸肉：牛胸部的一片薄肉美国传统〔pot roast〕A cut of beef that is browned and then cooked until tender, often with vegetables, in a covered pot.罐闷牛肉：放在有盖的罐中与蔬菜一起煮的老牛肉，一直得煮到牛肉变软为止美国传统〔round steak〕A lean, oval cut of beef from between the rump and shank.牛股肉排：从牛的臀部和小腿之间切下的椭圆形瘦肉美国传统〔round〕A cut of beef from the part of the thigh between the rump and the shank.牛腿肉：牛臂和牛小腿之间大腿部分的一块牛肉美国传统〔rump〕A cut of beef or veal from the rump.牛臀肉：从牛的臀部切下的一块牛肉或牛犊肉美国传统〔skirt steak〕A boneless cut of beef from the lower part of the brisket.牛肉条：从牛胸肉上切下的无骨牛肉条美国传统 |
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