pork chump

Polish translation: biodrówka

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)

English term or phrase:	pork chump
Polish translation:	biodrówka
Entered by:	Frank Szmulowicz, Ph. D.

18:33 Sep 25, 2016

English to Polish translations [PRO]
Cooking / Culinary / meat

English term or phrase: pork chump

"Chump and loin are close together but they are very different cuts of meat. Chump is a working cut, so has much more connective tissue than loin, so a slower cooking process is recommended for it. It's not a bad cut at all, in fact it's delicious when prepared properly, you just need to adjust your method when using it.

One thing to keep in mind is that pork loin has a chump end and a rib end, some people confuse chump end chops with chump, and it's not the same. Chump end chops are still loin, they just come from the back end of the loin and are therefore bigger."

No i mam tutaj:

"Silverside and chump together
Light chump
Dark chump"

Katarzyna Lewandowska, PhD KudoZ activity Questions: 567 (8 open) (40 without valid answers) (47 closed without grading) Answers: 8 Poland
Local time: 05:13

biodrówka

Explanation:
Biodrówka

Średni wskaźnik uzysku w stosunku do masy półtuszy waha się w granicach 1,5-1,9%.

Biodrówkę odcina się z odcinka krzyżowego półtuszy z zachowaniem poniżej podanych linii cięć: od przodu wzdłuż linii oddzielenia schabu, od góry po linii podziału tuszy na półtusze, od dołu wzdłuż linii dolnej krawędzi skrzydła kości biodrowej, od tyłu po linii oddzielenia szynki między pierwszym a drugim kręgiem kości krzyżowej, biodrówka odcięta bez słoniny.

Biodrówka zawiera:

przepołowiony kręg kości krzyżowej,
przednią część kości biodrowej (skrzydło),
część najdłuższego mięśnia grzbietu,
część mięśni lędźwiowych.
http://www.foodplatform.pl/images/artykuly/rozibior_swini.pn...
http://www.foodplatform.pl/pl/mieso-swieze/mieso-wieprzowe/e...

ccccccccc

1. Head 2. Jowl 3. Lard 4. Neck 5. Brisket
6. Loin 7. Chump 8. Sirloin 9. Ribs 10. Bacon with ribs
11. Shoulder 12. Ham 13. Shank 14. Leg 15. Tail

Chump

The average yield of chump against the mass of carcass varies between 1,5% and 1,9%.

The chump is deboned from the sacrum section of the half-carcass.

Cut lines run:

from the front along the line separating the loin,
from the back along the line separating the ham,
from the top along the carcass dividing line,
from the bottom the bottom edge of the wing of the ilium.
The lard with skin is removed.

The chump consists of:

vertebra of the sacrum bone,
the wing of the ilium bone,
the part of the longest dorsal muscle,
the part of psoas major muscle

http://www.foodplatform.pl/images/artykuly/rozibior_swini.pn...
http://www.foodplatform.pl/en/mieso-wieprzowe-en-gb-2

Selected response from:

Frank Szmulowicz, Ph. D.
United States
Local time: 23:13

Grading comment

4 KudoZ points were awarded for this answer

Summary of answers provided

biodrówka

Frank Szmulowicz, Ph. D.

Answers

4 hrs confidence:

biodrówka

Frank Szmulowicz, Ph. D.
United States
Local time: 23:13
Native speaker of:

English,

Polish
PRO pts in category: 75

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Polish translation: biodrówka

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