Glossary entry (derived from question below)
Spanish term or phrase:
Chuletón de buey
English translation:
[thick cut bone-in] rib steak
Added to glossary by
Taña Dalglish
Mar 16, 2016 12:23
8 yrs ago
19 viewers *
Spanish term
Chuletón de buey
Spanish to English
Other
Cooking / Culinary
Restaurant menu
Hi everyone,
I'm translating a restaurant menu and I'm struggling with the term "buey" (more specifically "chuletón de buey").
At first I thought I'd just go for "ox sirloin steak" but after doing further research, I see that apparently the term "ox" is not used in the English language when referring to this animal's meat. I've seen it translated simply as "beef", but I think it is important to specify that it is specifically ox meat. On the same menu, there's other dishes that contain "ternera", therefore I cannot translate everything as just "beef".
Any ideas?
Thanks in advance
I'm translating a restaurant menu and I'm struggling with the term "buey" (more specifically "chuletón de buey").
At first I thought I'd just go for "ox sirloin steak" but after doing further research, I see that apparently the term "ox" is not used in the English language when referring to this animal's meat. I've seen it translated simply as "beef", but I think it is important to specify that it is specifically ox meat. On the same menu, there's other dishes that contain "ternera", therefore I cannot translate everything as just "beef".
Any ideas?
Thanks in advance
Proposed translations
(English)
2 +4 | [thick cut bone-in] rib steak | Taña Dalglish |
4 | "[bone-in] rib eye steak | Noni Gilbert Riley |
3 | T-bone steak | Adoración Bodoque Martínez |
Change log
Mar 23, 2016 13:01: Taña Dalglish Created KOG entry
Proposed translations
+4
8 mins
Selected
[thick cut bone-in] rib steak
http://www.forbes.com/sites/larryolmsted/2013/09/18/great-st...
Spain has a great steak culture, usually involving meat from older animals cooked slowly over a live wood fire, and the national standard is the *** “chuleton de buey,” a very thick cut bone-in rib steak***, often meant for two, showing up on menus all over the country.
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Note added at 11 mins (2016-03-16 12:34:42 GMT)
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See also a glossary entry: http://www.proz.com/kudoz/spanish_to_english/food_drink/3390...
t-bone (or porterhouse)
Explanation:
It isn't that you have a problem; the problem is that meat cuts are subjectively named, loosely translated and not identical from one country to another. I have tried to find out the difference between a t-bone and a porterhouse steak; some say that it is the size of the serving, others say that it is what sounds better to the person writing the menu.
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Note added at 20 mins (2016-03-16 12:43:15 GMT)
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Lots of discussion here too, but it is confusing to say the least.
http://forum.wordreference.com/threads/chuletón.487429/
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Note added at 56 mins (2016-03-16 13:19:27 GMT)
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@ Neil:
But I don't like "oxtail"! LOL!
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Note added at 7 days (2016-03-23 13:00:44 GMT) Post-grading
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Thank you Silvia.
Spain has a great steak culture, usually involving meat from older animals cooked slowly over a live wood fire, and the national standard is the *** “chuleton de buey,” a very thick cut bone-in rib steak***, often meant for two, showing up on menus all over the country.
--------------------------------------------------
Note added at 11 mins (2016-03-16 12:34:42 GMT)
--------------------------------------------------
See also a glossary entry: http://www.proz.com/kudoz/spanish_to_english/food_drink/3390...
t-bone (or porterhouse)
Explanation:
It isn't that you have a problem; the problem is that meat cuts are subjectively named, loosely translated and not identical from one country to another. I have tried to find out the difference between a t-bone and a porterhouse steak; some say that it is the size of the serving, others say that it is what sounds better to the person writing the menu.
--------------------------------------------------
Note added at 20 mins (2016-03-16 12:43:15 GMT)
--------------------------------------------------
Lots of discussion here too, but it is confusing to say the least.
http://forum.wordreference.com/threads/chuletón.487429/
--------------------------------------------------
Note added at 56 mins (2016-03-16 13:19:27 GMT)
--------------------------------------------------
@ Neil:
But I don't like "oxtail"! LOL!
--------------------------------------------------
Note added at 7 days (2016-03-23 13:00:44 GMT) Post-grading
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Thank you Silvia.
Peer comment(s):
agree |
Noni Gilbert Riley
: You first, agree of course!
10 mins
|
Thank you Noni. Un abrazo.
|
|
agree |
neilmac
: And I don't think it's important to specify that it is ox meat (whatever that might be)...
41 mins
|
I agree totally; I have no idea either what "ox meat" is, but in my country there is a favourite https://www.google.com./search?q=picture of jamaican oxtail&...
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|
agree |
Rick Larg
5 hrs
|
Thank you Rick.
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agree |
james neiman (X)
: buey is used to denote a steer of a minimum 48 months. chuleton is big chop or chuleta in this case chop of beef is ribsteak on bone. tenera should refer to veal between 8 and twelve months of age.
1994 days
|
Thank you.
|
4 KudoZ points awarded for this answer.
5 mins
T-bone steak
I think "ternera" should be translated as "veal".
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Note added at 7 mins (2016-03-16 12:30:05 GMT)
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http://www.collinsdictionary.com/dictionary/spanish-english/...
large steak, T-bone steak
http://www.collinsdictionary.com/dictionary/spanish-english/...
(cookery) veal
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Note added at 7 mins (2016-03-16 12:30:05 GMT)
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http://www.collinsdictionary.com/dictionary/spanish-english/...
large steak, T-bone steak
http://www.collinsdictionary.com/dictionary/spanish-english/...
(cookery) veal
Peer comment(s):
neutral |
Noni Gilbert Riley
: Using veal is very risky on menus for the English speaking world, may put people off. Besides, veal is understood as ternera lechal, not young beef, as we do in Spain.
15 mins
|
neutral |
Rick Larg
: @ Noni. I couldn’t agree more about veal and ternera. Ternera is (younger) beef , buey is older, and ternera blanca is veal.
5 hrs
|
18 mins
"[bone-in] rib eye steak
It's not ox, it's just older beef, as opposed to the rather young meat that is often served in Spain. The fashion is turning now towards stronger tasting options, often hung as long as in the UK.
http://www.txogitxu.com/es/origenes_txuleton.asp [although the English translation leaves something to desired] gives you the general idea about this kind of meat. And more specifically, http://www.txogitxu.com/uploaded/prensa/14102014-SPECIALITY.... shows you the cut we're talking about. And if the award calls it "Rib eye", well that's what I'd go for!
Now, if people are shouting out "but you haven't stated what meat", then I would respond with "what about all the menus where it just says "black Angus" or "Aberdeen Angus"...? Best of all would be for the restaurant to state if they use a particular breed.
http://www.txogitxu.com/es/origenes_txuleton.asp [although the English translation leaves something to desired] gives you the general idea about this kind of meat. And more specifically, http://www.txogitxu.com/uploaded/prensa/14102014-SPECIALITY.... shows you the cut we're talking about. And if the award calls it "Rib eye", well that's what I'd go for!
Now, if people are shouting out "but you haven't stated what meat", then I would respond with "what about all the menus where it just says "black Angus" or "Aberdeen Angus"...? Best of all would be for the restaurant to state if they use a particular breed.
Discussion
https://www.carnedebuey.es/content/4-quienes-somos