Glossary entry (derived from question below)
English term or phrase:
sirloin (vs. tenderloin)
Romanian translation:
sirloin - muschi/pulpă; tenderloin - filet
Added to glossary by
bobe
Jun 26, 2008 18:32
15 yrs ago
8 viewers *
English term
sirloin (vs. tenderloin)
English to Romanian
Other
Cooking / Culinary
meat cuts
Intr-un back translation trebuie făcută diferenţa între *tenderloin* şi *sirloin*
Din ce înţeleg şi ştiu eu *Tenderloin* este partea de muşchi de calitate superioară folosit la la fillet mignon de ex.
*Sirloin* - este tot parte de muşchi, lower quality, see location in the pictures bellow.
http://en.wikipedia.org/wiki/Sirloin_steak
http://upload.wikimedia.org/wikipedia/commons/6/64/Beef_cuts...
http://www.foodsubs.com/MeatPorkLoin.html
Cum le spuneţi în româneşte ? I wish we had a good old clear-cut dictionary - I am getting crazy with all these meat cuts care nu cad exact pe termenul original. Îmi închipui că voi primi iar mai multe "nuanţe". Vă mulţumesc frumos în orice caz.
Din ce înţeleg şi ştiu eu *Tenderloin* este partea de muşchi de calitate superioară folosit la la fillet mignon de ex.
*Sirloin* - este tot parte de muşchi, lower quality, see location in the pictures bellow.
http://en.wikipedia.org/wiki/Sirloin_steak
http://upload.wikimedia.org/wikipedia/commons/6/64/Beef_cuts...
http://www.foodsubs.com/MeatPorkLoin.html
Cum le spuneţi în româneşte ? I wish we had a good old clear-cut dictionary - I am getting crazy with all these meat cuts care nu cad exact pe termenul original. Îmi închipui că voi primi iar mai multe "nuanţe". Vă mulţumesc frumos în orice caz.
Proposed translations
(Romanian)
| 4 +2 | sirloin - muschi; tenderloin - filet |
Luminita Fundatureanu
|
| 5 +1 | pulpa ( cu spata) vs file |
Anca Nitu
|
Change log
Jun 26, 2008 18:39: Mihaela Petrican changed "Field" from "Medical" to "Other" , "Field (specific)" from "Medical: Pharmaceuticals" to "Cooking / Culinary"
Proposed translations
+2
7 mins
Luminita Fundatureanu
Native in Romanian
Passion for Perfection
Native in: Romanian
Works in: English to Romanian, Romanian to English, Spanish to English, and 4 more.
Related KudoZ points
:
4
Selected
sirloin - muschi; tenderloin - filet
Sirloin
Définition (GDT) :
The meaty part of the loin containing most of the tenderloin and some bone.
Tenderloin
Définition (GDT):
The short round muscles which lie underneath and on each side of the backbone. They extend from the loin butt almost to the last rib.
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Note added at 9 mins (2008-06-26 18:41:11 GMT)
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Sirloin steak
The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast. Try it with garlic salt for optimum flavor.
Babylon Dict.
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Note added at 1 hr (2008-06-26 19:38:49 GMT)
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http://images.google.com/images?sourceid=navclient&ie=UTF-8&...
Définition (GDT) :
The meaty part of the loin containing most of the tenderloin and some bone.
Tenderloin
Définition (GDT):
The short round muscles which lie underneath and on each side of the backbone. They extend from the loin butt almost to the last rib.
--------------------------------------------------
Note added at 9 mins (2008-06-26 18:41:11 GMT)
--------------------------------------------------
Sirloin steak
The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast. Try it with garlic salt for optimum flavor.
Babylon Dict.
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Note added at 1 hr (2008-06-26 19:38:49 GMT)
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http://images.google.com/images?sourceid=navclient&ie=UTF-8&...
Peer comment(s):
| agree |
Irina Adams
1 min
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Multumesc Mihaela.
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| agree |
Mihai Dascalu
: http://atlasmeatcompany.com/index.php?option=com_content&tas...
52 mins
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Multumesc Mihai. Intr-adevar ce cumpar eu din marketurile de aici cu numele de "sirloin" nu are os.
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| agree |
Ilinca Florea
59 mins
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Multumesc Ilinca.
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| disagree |
Tudor Soiman
: corect e muşchi şi vrăbioară (posterioară)!
2 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Thanx much, Luminiţa. "
+1
9 mins
pulpa ( cu spata) vs file
Domaine(s) : - alimentation
viande d'agneau
français
selle à la française n. f.
Équivalent(s) English French saddle
Définition :
Partie du gigot qui reste après avoir enlevé le gigot raccourci (shank-end).
http://www.proz.com/kudoz/english_to_german/cooking_culinary...
http://www.proz.com/kudoz/english_to_german/cooking_culinary...
Sous-entrée(s) :
quasi-synonyme(s)
surlonge n. f.
e pulpa
Domaine(s) : - alimentation
viande de veau
anglais
français
tenderloin
filet n. m.
http://en.wikipedia.org/wiki/Sirloin_steak
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Note added at 3 hrs (2008-06-26 21:48:09 GMT) Post-grading
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http://dexonline.ro/search.php?cuv=vrabioara
are dreptate Tudor Soiman cu vrabioara, spata se cheama mai degraba zona din regiunea omoplatilor si aici e vorba de ceea ce macelarul numeste " cu rinichi" desi rinichii lipsesc cu desavarsire
"muschi" e prea general poate fi si un muschi de la piept
uite niste imagini
http://images.google.ca/imgres?imgurl=http://www.jewishrecip...
cred ca trebuie :
vrabioara si file
desi descrierea :Définition :
Partie du gigot qui reste après avoir enlevé le gigot raccourci (shank-end). arata ca e vorba de partea de sus a pulpei
viande d'agneau
français
selle à la française n. f.
Équivalent(s) English French saddle
Définition :
Partie du gigot qui reste après avoir enlevé le gigot raccourci (shank-end).
http://www.proz.com/kudoz/english_to_german/cooking_culinary...
http://www.proz.com/kudoz/english_to_german/cooking_culinary...
Sous-entrée(s) :
quasi-synonyme(s)
surlonge n. f.
e pulpa
Domaine(s) : - alimentation
viande de veau
anglais
français
tenderloin
filet n. m.
http://en.wikipedia.org/wiki/Sirloin_steak
--------------------------------------------------
Note added at 3 hrs (2008-06-26 21:48:09 GMT) Post-grading
--------------------------------------------------
http://dexonline.ro/search.php?cuv=vrabioara
are dreptate Tudor Soiman cu vrabioara, spata se cheama mai degraba zona din regiunea omoplatilor si aici e vorba de ceea ce macelarul numeste " cu rinichi" desi rinichii lipsesc cu desavarsire
"muschi" e prea general poate fi si un muschi de la piept
uite niste imagini
http://images.google.ca/imgres?imgurl=http://www.jewishrecip...
cred ca trebuie :
vrabioara si file
desi descrierea :Définition :
Partie du gigot qui reste après avoir enlevé le gigot raccourci (shank-end). arata ca e vorba de partea de sus a pulpei
Note from asker:
| Thanks, Anca. |
Peer comment(s):
| agree |
Adriana Sandru
32 mins
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multumesc, amandoua sunt la fel de bune la gratar numai ca tenderloin te costa mult mai mult .... :):)
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