blade/round steak

Italian translation: vedi link

08:52 Jun 26, 2007
English to Italian translations [PRO]
Cooking / Culinary
English term or phrase: blade/round steak
negli ingredienti di una ricetta trovo:
600g blade or round steak, trimmed and cubed.

é manzo, ma che tagli sono? Grazie mille,

Laura
Laura Tosi
Italy
Local time: 14:47
Italian translation:vedi link
Explanation:
...

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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
Selected response from:

Caterina Rebecchi
Italy
Local time: 14:47
Grading comment
grazie mille Caterina e Umberto per i suggerimenti,
Laura
3 KudoZ points were awarded for this answer



Summary of answers provided
3vedi link
Caterina Rebecchi


Discussion entries: 3





  

Answers


29 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
vedi link


Explanation:
...

--------------------------------------------------
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

Caterina Rebecchi
Italy
Local time: 14:47
Works in field
Native speaker of: Native in ItalianItalian
PRO pts in category: 51
Grading comment
grazie mille Caterina e Umberto per i suggerimenti,
Laura
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