Aug 9, 2005 17:11
19 yrs ago
English term
cuts of pork
English to German
Other
Food & Drink
Traditional cuts of pork have nearly one-third less fat than they did 20 years ago.
Proposed translations
(German)
Proposed translations
+2
10 mins
Selected
(Teil-)Stücke vom Schwein
Im Deutschen gibt es Teilstücke vom Schwein, z.B. Kochfleischstücke, Lenden-/Kotelettstücke, Bratenstücke. Welchen Allgemeinheitsgrad der Ausdruck hat, kann ich nicht einschätzen.
Peer comment(s):
agree |
Maria Tokumaru (X)
: Schweinefleisch Teilstücke / Fleischstücke vom Schwein -- u.a. http://www.netzwissen.com/ernaehrung/fleisch/schweinefleisch...
8 mins
|
agree |
ahartje
13 hrs
|
4 KudoZ points awarded for this answer.
Comment: "danke, ich habe es schließlich auch so verstanden"
9 mins
Schweinebraten
Schweinebratenstücke, wenn das *cut* unbedingt erscheinen muss
10 mins
Schweinefleischscheiben/-stücke
Im Kontext "Fleisch" sind "cuts" Stücke oder Scheiben. Wenn mir hier nicht noch irgendetwas entgeht, sollte es das eigentlich sein.
+1
20 mins
Teilstücke vom Schwein
Meiner Einschätzung nach geht es nicht um beliebige Stücke Schweinefleisch, sondern um spezifische Teile, wie sie vom Metzger bei der Zerlegung zugeschnitten werden.
Peer comment(s):
agree |
Maria Tokumaru (X)
: Yes, definitely.
7 mins
|
+1
23 mins
35 mins
geschnittenes Schweinefleisch
Ich denke, in diesem Zusammenhang handelt es sich um die einzelnen Teile, die dann zu Recht geschnitten werden und zum Verkauf angeboten werden. Siehe die Internetseite...
Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts. Even though pork is generally white in color, when cooked it is still considered "red meat" because it contains higher levels of a protein called myoglobin than chicken or fish. The amount of myoglobin contained in meat is what determines its color. Like beef, lamb and veal, pork is also classified as "livestock" and all livestock is categorized as "red meat." Pigs today are raised much leaner than they were years ago, now containing 35% to 50% less fat. The primal cuts, with their subprimal and market ready cuts are shown below.
Pork is the meat from the carcass of a pig. The carcass is generally split into two sides of pork, each consisting of four primal cuts. Each primal consists of subprimal cuts that are divided into several specific market ready cuts. Even though pork is generally white in color, when cooked it is still considered "red meat" because it contains higher levels of a protein called myoglobin than chicken or fish. The amount of myoglobin contained in meat is what determines its color. Like beef, lamb and veal, pork is also classified as "livestock" and all livestock is categorized as "red meat." Pigs today are raised much leaner than they were years ago, now containing 35% to 50% less fat. The primal cuts, with their subprimal and market ready cuts are shown below.
Discussion
We recommend the following:
Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat;
Broiling for small cuts such as chops, kabobs, and pork patties;
Saut�ing for small pork cuts such as chops, cutlets, and strips;