Jun 20, 2016 10:05
8 yrs ago
16 viewers *
French term
Araignée de porc
French to English
Other
Food & Drink
Pork
From a menu: "Araignée de porc, sauce aux noix 16€"
I'm having a terrible time finding the English equivalent of this. Does anyone have any ideas?
I've found this description in French:
L'araignée est un morceau souple qui fait parfois penser à du blanc de volaille. Elle se trouve à l'arrière du porc, dans la cuisse que l'on appelle aussi jambon. Dans la cuisse, vous avez le jambon que l'on présente en tranche, la rouelle, le rôti, l'escalope et la fameuse araignée.
Thanks
I'm having a terrible time finding the English equivalent of this. Does anyone have any ideas?
I've found this description in French:
L'araignée est un morceau souple qui fait parfois penser à du blanc de volaille. Elle se trouve à l'arrière du porc, dans la cuisse que l'on appelle aussi jambon. Dans la cuisse, vous avez le jambon que l'on présente en tranche, la rouelle, le rôti, l'escalope et la fameuse araignée.
Thanks
Proposed translations
(English)
| 4 | Spider Steak, Oyster Steak |
Daniel Forbes (X)
|
Proposed translations
3 hrs
Spider Steak, Oyster Steak
Declined
According to a unilingual site from an American source:
Spider Steak: Considered “Butcher’s Cut” more modernly than the Hanger, this steak is also referred to as the Oyster Steak. It’s a crazy, little, muscle that looks almost like a spider web due to the striations of fat within the roundish muscle.
http://www.memeat.com/know-your-steak-cuts/
Oyster steak does indeed come up elsewhere (e.g., http://www.epicurious.com/expert-advice/the-new-butcher-s-st... and looks similar to photos of the araignée cut. So either term could be used.
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Note added at 7 hrs (2016-06-20 17:45:40 GMT)
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Oyster steak, as the original araignée (and strengthening the concordance between the two terms), also comes in pork and beef can be bought on-line at https://breadberry.com/#!/hb/c/10395-0/c/10647-10395/he/Beef . Here's a butcher cutting the steak out for the crowd http://www.johnnyprimesteaks.com/tag/sirloin/ .
Interestingly, it looks like the dish has a third name: mush steak.
"I am crazy about Mush Steak, also called Oyster Steak, increasingly easy to find at butcher stores."
http://www.levanacooks.com/recipe/steak-salad-recipe/
This mush steak appears on several on-line menus, as does oyster steak.
So, it seems the dish has three names. As for the cut, the most convincing contextual definition I found was for spider steak in this Canadian site:
After decades of producing Highland beef and placing orders for specific cuts of meat for customers, we learned recently of a cut of beef that is new to us - the "spider steak" or "bifteck araignée" in French. [...] It is a muscle that does not get much work and is therefore very tender. It was traditionally kept as a treat by the butcher as not many people knew about it. The name "spider steak" comes from the appearance of the piece of beef as there are 5 strips of cartilage running through this small piece - perhaps resembling a spider’s web? [...] Next time you have an animal ready for the butcher, ask for the spider steak. Too bad there is only 1 spider steak per side of beef!" A diagram follows, showing the location of the cut. http://www.jadhore.ca/en/articlee.asp?ref=11
--------------------------------------------------
Note added at 7 hrs (2016-06-20 17:47:49 GMT)
--------------------------------------------------
*Do note however that the Canadian site is referring to beef.
Spider Steak: Considered “Butcher’s Cut” more modernly than the Hanger, this steak is also referred to as the Oyster Steak. It’s a crazy, little, muscle that looks almost like a spider web due to the striations of fat within the roundish muscle.
http://www.memeat.com/know-your-steak-cuts/
Oyster steak does indeed come up elsewhere (e.g., http://www.epicurious.com/expert-advice/the-new-butcher-s-st... and looks similar to photos of the araignée cut. So either term could be used.
--------------------------------------------------
Note added at 7 hrs (2016-06-20 17:45:40 GMT)
--------------------------------------------------
Oyster steak, as the original araignée (and strengthening the concordance between the two terms), also comes in pork and beef can be bought on-line at https://breadberry.com/#!/hb/c/10395-0/c/10647-10395/he/Beef . Here's a butcher cutting the steak out for the crowd http://www.johnnyprimesteaks.com/tag/sirloin/ .
Interestingly, it looks like the dish has a third name: mush steak.
"I am crazy about Mush Steak, also called Oyster Steak, increasingly easy to find at butcher stores."
http://www.levanacooks.com/recipe/steak-salad-recipe/
This mush steak appears on several on-line menus, as does oyster steak.
So, it seems the dish has three names. As for the cut, the most convincing contextual definition I found was for spider steak in this Canadian site:
After decades of producing Highland beef and placing orders for specific cuts of meat for customers, we learned recently of a cut of beef that is new to us - the "spider steak" or "bifteck araignée" in French. [...] It is a muscle that does not get much work and is therefore very tender. It was traditionally kept as a treat by the butcher as not many people knew about it. The name "spider steak" comes from the appearance of the piece of beef as there are 5 strips of cartilage running through this small piece - perhaps resembling a spider’s web? [...] Next time you have an animal ready for the butcher, ask for the spider steak. Too bad there is only 1 spider steak per side of beef!" A diagram follows, showing the location of the cut. http://www.jadhore.ca/en/articlee.asp?ref=11
--------------------------------------------------
Note added at 7 hrs (2016-06-20 17:47:49 GMT)
--------------------------------------------------
*Do note however that the Canadian site is referring to beef.
Reference comments
19 mins
Andrew Bramhall
United Kingdom
United Kingdom
Native in English
United Kingdom
Flair and accuracy tailored to your text
Native in: English 
Works in: Spanish to English, German to English
Related KudoZ points
:
4
Reference:
https://fr.wikipedia.org/wiki/Araign%C3%A9e_(b%C5%93uf)
J'ai trouvé ceci:
L'araignée existe aussi pour la viande de porc, auquel cas elle désigne une basse partie de l'intestin grèle, en général marinée dans un mélange d'huile d'olive et de cervelle mixée.
L'araignée existe aussi pour la viande de porc, auquel cas elle désigne une basse partie de l'intestin grèle, en général marinée dans un mélange d'huile d'olive et de cervelle mixée.
Note from asker:
| And the client confirms that this is the part of the pig on the menu, and not the definition I posted... |
Peer comments on this reference comment:
| neutral |
Philippe Etienne
: Interesting. If Wikipedia is right, it is indeed confusing...
1 hr
|
| agree |
Melissa McMahon
: I'm not surprised that the pork and beef "araignée" are completely different things. One of the great joys of translating butchery terms!
12 hrs
|
| agree |
Tony M
: In a cow, the 'araignée' is a specific muscle, which might not even exist in the pig. 'crépine de porc' looks like a spdier's web, so i can see how the idea might have arisen.
20 hrs
|
3 hrs
Reference:
fwiw
araignée de porc - Papill'andises
www.papillandises.fr/araignee-de-porc.html
l'araignée de porc est un abat, il est situé sur l'intestin grêle. elle est très goûteuse et savoureuse.
www.papillandises.fr/araignee-de-porc.html
l'araignée de porc est un abat, il est situé sur l'intestin grêle. elle est très goûteuse et savoureuse.
Discussion
Evidemment, tous les bouchers en France peuvent vous en trouver et certains restaurants à viande la proposent, mais ça ne se trouve pas en supermarché!