Vous avez cherché: tender cuts of meat (Anglais - Tagalog)

tender cuts of meat
hahaha

less tender cuts
malambot na hiwa ng karne

soft of meat
malambot ng karne

catchweight of meat
catchweight ng karne manok

meaning of meat offal
chicken offal

pork shoulder in cut of meat pork
pork butt

tender cuts like ribs and loin cuts are usef for roasting and grilling
malambot na pagbawas ng karne

i eat a mixture of meat and vegetarian meals
kumain ako ng isang halo ng karne at vegetarian na pagkain

what kinds of meat dishes do you serve?
ano'ng klase ng karne ang ihinahain niyo?

sunday cut of natu sa order
cut off natu ugma sa mga order

first cut of the deepest tagalog
unang hiwa ng pinakamalalim

these camels serve as an important tool for transportation as well as a main source of meat, milk, leather and wool products for the local people.
ang mga kamelyo na ito ay nagsisilbi bilang isang mahalagang kasangkapan para sa transportasyon pati na rin ang pangunahing mapagkukunan ng mga produktong karne, gatas, katad at lana para sa mga lokal na tao.

a fleet of trucks from every corner of the country brings in tons of grain, soy meal and protein-rich granules that will become tons of meat.
isang grupo ng mga truck sa bawat sulok pagdadala ng toneladang butil, soy-meal at mataas sa protinang granula na magiging tonetoneladang karne.

braising (from the french word braiser) is a combination cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). it is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whethe
braising (from the french word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). it is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.[1][2] osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables.