Bovine Meat cuts : Spanish - English resource Tēmas autors: Franliz56
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Looking for a good translation for spanish bovine (beef) meat cuts into itheir equivalent English meat cuts. Can anyone help?
Franliz56
[Subject edited by staff or moderator 2008-04-12 15:04]
| | | | Henry Hinds 
ASV
Local time: 10:31
angļu - spāņu
+ ...
In memoriam | From where to where? | Apr 12, 2008 |
Go into any meat market in Chile and you will find a list with the names of cuts of meat with eqivalencies for the Chilean and Argentine versions, because some of their beef comes from Argentina and may be so labeled. Perhaps these terms are now officially defined, now, but I am not sure. Go into any meat market in Mexico or any any other country for that matter and you will find totally different terminology, or maybe some of the same terms referring to physically different cuts, or more of thi... See more Go into any meat market in Chile and you will find a list with the names of cuts of meat with eqivalencies for the Chilean and Argentine versions, because some of their beef comes from Argentina and may be so labeled. Perhaps these terms are now officially defined, now, but I am not sure. Go into any meat market in Mexico or any any other country for that matter and you will find totally different terminology, or maybe some of the same terms referring to physically different cuts, or more of this and less of that.
I can recall the time when in different regions within Chile itself the terminology for cuts of meat varied from one area to another, and such lack of uniformity has surely been and probably still is the case in many regions and countries.
Good luck! First you must define exactly from where to where and second, have they officially defined such terminology in either place?
I can only tell you where to find the Chilean and Argentine versions, and I'm not completely sure of their accuracy, plus it might be a long trip. ▲ Collapse
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| Great link, Jen :-) | Apr 12, 2008 |
Why not put it into the Gloss Post ??
| | | | Henry Hinds
ASV
Local time: 10:31
angļu - spāņu
+ ...
In memoriam | Yes, great link... | Apr 12, 2008 |
For Europe it might work pretty well; but for English and Spanish in America it may not. However, it's a good resource.
| | | | Marina Soldati
Argentīna
Local time: 13:31
Biedrs (kopš 2005)
angļu - spāņu
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But it definitely wouldn´t work for Argentine meet cuts, at least as they are sold here.
Marina
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| Great posts everyone | Apr 13, 2008 |
And good caveats from Henry et al re the unsuitability of European translations for Lat Am etc.
My experience is that there is still a wide range of terminology being used, even in the UK. Translations which were OK'd by one client (who had previously worked as a butcher in a prestigious London department store) were rejected by another client (an up and coming chef!)....
| | | | Steven Capsuto
ASV
Local time: 12:31
Biedrs (kopš 2004)
spāņu - angļu
+ ...
| "Mapping" the cow | Apr 13, 2008 |
Unfortunately, exact equivalencies aren't usually possible because the parts of the animal are grouped differently from country to country and culture to culture.
For instance, a particular section of the shoulder may be considered part of the area just behind it in one schema and grouped with the area immediately below it in another. Sometimes, the only good solution is to use a vague term such as "loin" where the original was more specific (assuming the context doesn't require gr... See more Unfortunately, exact equivalencies aren't usually possible because the parts of the animal are grouped differently from country to country and culture to culture.
For instance, a particular section of the shoulder may be considered part of the area just behind it in one schema and grouped with the area immediately below it in another. Sometimes, the only good solution is to use a vague term such as "loin" where the original was more specific (assuming the context doesn't require greater precision).
[Edited at 2008-04-13 14:21] ▲ Collapse
| | | | | Bovine Meat cuts | Apr 13, 2008 |
The spanish bovine meat cuts (from Venezuela, repeat, the Venezuelan meat industry) i need to translate into English are the following:
Solomo de cuerito: 20%.
Lomito: 20%
Pulpa negra: 5%
Chocozuela: 5%
Ganso: 8%
Pollo de Res: 4%
Muchacho Redondo: 8%
Muchacho cuadrado: 5%
Falda: 5%
La... See more The spanish bovine meat cuts (from Venezuela, repeat, the Venezuelan meat industry) i need to translate into English are the following:
Solomo de cuerito: 20%.
Lomito: 20%
Pulpa negra: 5%
Chocozuela: 5%
Ganso: 8%
Pollo de Res: 4%
Muchacho Redondo: 8%
Muchacho cuadrado: 5%
Falda: 5%
Lagarto: 10%
Cortes de Segunda:
Solomo abierto: 2%
Papelon: 2%
Paleta: 2%
Cogote: 2%
Lagarto sin hueso: 2%
Total: 100%
Thanks for everyone's input, i feel we are making definte progress, at least i now know they are supposed to be numbered. Problem is i dont happen to have their numbers.
Rgds,
Frank ▲ Collapse
| | | | Clarisa Moraña
Turcija
Local time: 19:31
Biedrs (kopš 2002)
angļu - spāņu
+ ...
| Perhaps you need a "Spanish" > "Spanish" glossary | Apr 14, 2008 |
Meat cuts vary from one country to another, and even from Spanish speaking countries. Thus, knowing the names of the meat cuts in other Spanish speaking countries might help. I only remember two, but I'll ask tomorrow to my mother, she certainly will tell me add some information.
The only two I remember:
Muchacho Redondo: > Peceto
Chocozuela > Chiquizuela
And I found the following note (venezuela.blogalaxia.com/busca/ganso):
Para... See more Meat cuts vary from one country to another, and even from Spanish speaking countries. Thus, knowing the names of the meat cuts in other Spanish speaking countries might help. I only remember two, but I'll ask tomorrow to my mother, she certainly will tell me add some information.
The only two I remember:
Muchacho Redondo: > Peceto
Chocozuela > Chiquizuela
And I found the following note (venezuela.blogalaxia.com/busca/ganso):
Para los venezolanos que viven en EEUU o Canadá: Solomo de cuerito: Rib (en bistec) y rib roast (entero) Ganso entero: Boneless loin end without the tenderloin or tip Lomito: Tenderloin Punta trasera: Small, pointed triangle covered with fat is the top of the rump Muchacho redondo: Long, tube shaped eye of the round Churrasco: Strip loin, boneless, from the short loin, New York steak Lengua: Beef tongue Papelón: English Cut for braising Falda: Flank steak Bistec de hígado: Liver, sliced Lagarto con hueso: Shank for soup of stew (with bone) Lagarto sin hueso: Shank cut lengthwise Solomo: Sirloin Chuleta de res: Sirloin steak Chocozuela entera: Sirloin tip (tip of the loin) Costillas de res: ...
You can see an image of Venezuelan meat cuts here: vhost-003117.vhost.cantv.net/.../html/Coc02.html ▲ Collapse
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| | | try u.s. mexican supermarkets? | Feb 23, 2009 |
Hi,
I am thinking you could try contacting some US Mexican supermarkets or Venezuelan? I know that they deal with English and Spanish speaking persons. And might know the translation. Another possible help would be the USDA. Perhaps they have a translation of these items, as they have to deal with imports and such.
| | | | | I FOUND A CHART!! | Feb 23, 2009 |
Here is a chart with photos.
http://www.beefretail.org/uDocs/ncbaspanishcutschart.pdf
if that doesnt come up go to the site directly or just google beef cut spanish and that was the first thing that came up. There is a spanish to english also. I know this will help. The Pulpa Negro looks like the Milanesa Pulpo to me fyi.
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