Chuletón de buey

22:59 Mar 24, 2016 

You are guilty of making me splutter my well-deserved glass of wine. I shall hold this against you as long as I can.

22:14 Mar 24, 2016 

So it is old cow after all.

09:11 Mar 24, 2016 

12:36 Mar 17, 2016 

(and most like to think they are!) then I would certainly go for the "Ox" (+ whatever the actual cut is), as sophisticated diners prefer to be given credit rather than being "talked down to", even if this might mean engaging in an intriguing conversation with the head waiter, who is usually only too glad to pass on his knowledge to a genuinely interested client

10:49 Mar 17, 2016 

ACTUALLY, ox meat has been making a comeback over a number of years! It is easy to find recipes and menus using "Ox steak", "ox cheek", etc. In fact, my favourite experience of ox tail was a wonderful recipe in the 60s using onions, grapes and carrots, which were subsequently put through the mouli (pips and all!) to make a fabulous if somewhat crunchy sauce. So please don't knock the good old ox meat just because you don't happen to have come across it - yet! A bit like my experience with translating "pig's cheeks" - which were new to me until quite recently - once you encounter it for the first time, you find it cropping up everywhere in English cuisine. And believe me, after translating hundreds (or more!) of French menus and recipes over the years, I'm very aware that we Brits are becoming far more adventurous when it comes to food than we are probably given credit for!

16:37 Mar 16, 2016 

"Ox" certainly does not sound appetising at all! In my country, and to me, "ox" means "oxtail" (https://www.google.com.jm/search?q=jamaican oxtail&rlz=1C1TS... and personally, while a favourite of Jamaicans, I hate it! (unless it is pressured-cooked, it can be tough, and it is usually very oily). In any event "oxtail" (as I know it) is not the same as "chuletón". Regards.

16:31 Mar 16, 2016 

Well, anyone would understand what it meant, but the word "ox" would not sound like something delicious to most English-speaking customers. The first reaction might be that the meat would be a bit tough. If it's a fancy restaurant, and your client is willing, you might suggest keeping the Spanish term as well as adding a translation, just to make it clear that it's not just a plain old ordinary steak but something a bit special, and even a bit exotic. But, yes, I do think that for most customers, even those that go to this kind of restaurant, "ox" will probably not sound like something luxurious. Since none of my colleagues has suggested using it, I get the feeling that's the general veiw.

16:15 Mar 16, 2016 

Thank you Charles, so I see "ox" is not a word an English speaker would associate with food. A "buey" is a castrated bull, Spanish people are certainly aware of the difference between that kind of meat and "ternera" (the meat of calves), but I guess this is not that common among English-speaking customers. This seems to be quite a "fancy" restaurant so I thought they could take issue with translating both "buey" and "ternera" as beef and not specifying the type of meat it refers to, but I guess that's the only option!

13:22 Mar 16, 2016 

For a discerning Spanish audience you certainly would want to specify that it's buey. I defer to Noni's knowledge, but in theory an ox is not just an older cow, or male cow (as it were), and its meat is valued and expensive because the fat content gives it an especially good flavour (so they tell me). But English-speaking customers, with very rare exceptions, will not be conscious of all that and will just think "ox" sounds weird; the word "ox" is only on their culinary radar for oxtail.