zsírrész

Zsírrész is a Hungarian term that refers to the fat portion of a meat cut. The word combines zsír (fat) and rész (part), and in butcher’s and culinary language it denotes the fat component accompanying muscle tissue in a cut of meat. Zsírrész may appear as external fat surrounding the carcass (subcutaneous fat) or as internal fat deposits within the muscle (intermuscular fat) and can also describe marbling (intramuscular fat) that contributes to flavor and tenderness.

In practice, the amount and distribution of zsírrész influence flavor, juiciness, and texture. It can be trimmed away to produce leaner cuts, or kept to improve moisture and taste during cooking. Fat from the zsírrész can be rendered for use as cooking fat or stock, and it may be valued for flavor in certain dishes, while in others it is reduced or removed for health or dietary preferences.

Nutrition-wise, the zsírrész contributes to the overall fat content and energy value of meat. Nutritional labeling and consumer information often reference fat content, commonly expressed as zsírtartalom or a fat percentage, which helps indicate the amount of fat present in a given portion.

In Hungarian cuisine and the meat industry, distinguishing between lean meat and zsírrész helps determine suitable cooking methods and expected flavor outcomes. The concept is a general descriptive term used in gastronomy and butchery rather than a separate medical or scientific designation.