1. A long, thin piece of fat from meat, particularly from beef or pork, often removed during butchering or cooking
The butcher trimmed the strip fat from the ribeye steak.
O açougueiro aparou a tira de gordura do bife.
2. In culinary context, a strip of fat tissue used for rendering or adding flavor to dishes
The chef rendered the strip fat to make lard for the pastry.
O chef derreteu a tira de gordura para fazer banha para a massa folhada.