Jun 26, 2007 08:52
17 yrs ago
2 viewers *
English term
Italy
Translator for the publishing industry
Native in: Italian 
Works in: English to Italian, Spanish to Italian, Portuguese to Italian, and 1 more.
blade/round steak
English to Italian
Other
Cooking / Culinary
negli ingredienti di una ricetta trovo:
600g blade or round steak, trimmed and cubed.
é manzo, ma che tagli sono? Grazie mille,
Laura
600g blade or round steak, trimmed and cubed.
é manzo, ma che tagli sono? Grazie mille,
Laura
Proposed translations
(Italian)
| 3 | vedi link |
Caterina Rebecchi
|
Proposed translations
29 mins
Selected
vedi link
...
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Note added at 32 mins (2007-06-26 09:24:42 GMT)
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Per "round" dovrebbe intendersi la carne del quarto posteriore del bovino (che comprende: 1 Lombata - 2 Filetto - 3 Scamone - 4 Girello - 5 Fesa esterna - 6 Noce - 7 Fesa interna - 8 Pesce - 9 Geretto). Vedi immagine: http://www.ricetteecooking.com/view.php/id_604/lingua_0/whoi...
Primal cut - Round:
Beef cuts from the round are located in the rear portion of the carcass, which includes the top of the leg, or hind shank, and the rump. Cuts from the round primal are lean, but not necessarily tender. The fat and marbling that is present in some of the other primal beef cuts help to tenderize and flavor the meat as it cooks. Because of the limited quantity of marbling, round cuts benefit from a moist, slow cooking method such as braising in order to produce the most tender and flavorful meat. Oven roasting may only be used for top quality round cuts.
http://www.hormel.com/templates/knowledge/knowledge.asp?cati...
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Note added at 33 mins (2007-06-26 09:25:34 GMT)
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Bottom Round Steak
(Swiss Steak) The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak).
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Note added at 42 mins (2007-06-26 09:34:07 GMT)
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"Blade" invece dovrebbe essere un taglio della spalla.
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Note added at 42 mins (2007-06-26 09:34:21 GMT)
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http://www.chow.com/ingredients/194
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Note added at 32 mins (2007-06-26 09:24:42 GMT)
--------------------------------------------------
Per "round" dovrebbe intendersi la carne del quarto posteriore del bovino (che comprende: 1 Lombata - 2 Filetto - 3 Scamone - 4 Girello - 5 Fesa esterna - 6 Noce - 7 Fesa interna - 8 Pesce - 9 Geretto). Vedi immagine: http://www.ricetteecooking.com/view.php/id_604/lingua_0/whoi...
Primal cut - Round:
Beef cuts from the round are located in the rear portion of the carcass, which includes the top of the leg, or hind shank, and the rump. Cuts from the round primal are lean, but not necessarily tender. The fat and marbling that is present in some of the other primal beef cuts help to tenderize and flavor the meat as it cooks. Because of the limited quantity of marbling, round cuts benefit from a moist, slow cooking method such as braising in order to produce the most tender and flavorful meat. Oven roasting may only be used for top quality round cuts.
http://www.hormel.com/templates/knowledge/knowledge.asp?cati...
--------------------------------------------------
Note added at 33 mins (2007-06-26 09:25:34 GMT)
--------------------------------------------------
Bottom Round Steak
(Swiss Steak) The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak).
--------------------------------------------------
Note added at 42 mins (2007-06-26 09:34:07 GMT)
--------------------------------------------------
"Blade" invece dovrebbe essere un taglio della spalla.
--------------------------------------------------
Note added at 42 mins (2007-06-26 09:34:21 GMT)
--------------------------------------------------
http://www.chow.com/ingredients/194
3 KudoZ points awarded for this answer.
Comment: "grazie mille Caterina e Umberto per i suggerimenti,
Laura"
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