Glossary entry (derived from question below)
Feb 25, 2004 16:40
20 yrs ago
1 viewer *
English term
Steaks
English to Danish
Other
Food & Drink
Rib-eye steak
New York Steak
Skirt Steak
What would these steak types be in Danish?
From a recipe.
New York Steak
Skirt Steak
What would these steak types be in Danish?
From a recipe.
Proposed translations
(Danish)
5 | rib-eye steak = højrebsbøf | Jørgen Madsen |
3 +1 | steaks | Jeanette Brammer |
4 | Rib-eye steak, New York Steak og Skirt steak | lone (X) |
3 | entrecote og tyndsteg | Tore Bjerkek |
Proposed translations
2 hrs
Selected
rib-eye steak = højrebsbøf
Gyldendals røde: rib eye = højreb
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Note added at 2 hrs 51 mins (2004-02-25 19:31:12 GMT)
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skirt rib - bøf tykbryst/oksebryst (skåret fra \"plate\" = tykbryst/oksebryst)
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Note added at 2 hrs 55 mins (2004-02-25 19:35:19 GMT)
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New York steak (har mange navne afhængig af geografi, se http://www.foodreference.com/html/fnewyorksteak.html) -> tyndstegsbøf (mit bedste bud)
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Note added at 4 hrs 29 mins (2004-02-25 21:09:55 GMT)
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bøf tykbryst/oksebryst -> bøf af tykbryst/oksebryst
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Note added at 2 hrs 51 mins (2004-02-25 19:31:12 GMT)
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skirt rib - bøf tykbryst/oksebryst (skåret fra \"plate\" = tykbryst/oksebryst)
--------------------------------------------------
Note added at 2 hrs 55 mins (2004-02-25 19:35:19 GMT)
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New York steak (har mange navne afhængig af geografi, se http://www.foodreference.com/html/fnewyorksteak.html) -> tyndstegsbøf (mit bedste bud)
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Note added at 4 hrs 29 mins (2004-02-25 21:09:55 GMT)
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bøf tykbryst/oksebryst -> bøf af tykbryst/oksebryst
3 KudoZ points awarded for this answer.
Comment: "1000 tak for hjælpen allesammen. Nu kan jeg skrive opskrifterne færdigt. :o)"
+1
13 mins
steaks
Jeg har tit set pakker i køledisken, hvor der står rib-eye steak, så der bruger man åbenbart den engelske term. De andre har jeg ikke set i Danmark, men jeg har fundet en forklaring på skirt steak, se henvisning.
Peer comment(s):
agree |
Suzanne Blangsted (X)
: skirt steak ligner det vi kalder"benløse fugle"
17 mins
|
15 mins
Rib-eye steak, New York Steak og Skirt steak
Jeg er ikke helt sikker på, om 'New York Steak' har en dansk oversættelse.
for 'skirt steak' se http://www.foodreference.com/html/fskirtsteak.html
Måske kan det hjælpe dig videre.
for 'skirt steak' se http://www.foodreference.com/html/fskirtsteak.html
Måske kan det hjælpe dig videre.
Reference:
4 hrs
entrecote og tyndsteg
På en restaurant brukes vel heller de franske navnene i Danmark slik som i Norge?
Rib eye eller rib steak er nærmest de vi kaller entrecote.
'Entrecote' means 'between the ribs' and refers to a steak cut from the rib section of beef, specifically between the ninth and eleventh ribs. In the U.S. this would be called a rib steak. The term is sometimes used incorrectly to refer to a strip steak
Yew York steak eller NY strip eller strip loin. La meg forklare det slik:
T-bone er tyndsteg med mørbrad og halve rygbenet. Ta bort mørbraden (fillet /Châteaubriand-stykket) og benet og du ender op med en striploin / NY steak.
What is a skirt steak?
It depends on whether you are reading a British or an American recipe.
Looking at a cow from the side, the very lower third of the body (the chest and belly) is basically divided into 3 sections, front to back.
Right behind the front legs is the Brisket
In front of the hind legs is the Flank.
Between the two is the Plate.
Previously, the plate was the source of the skirt steak in Britain and the U.S.
Today in British usage the skirt steak is usually cut from the Flank.
In the U.S. according to the USDA, a skirt steak is one cut from the Plate.
Rib eye eller rib steak er nærmest de vi kaller entrecote.
'Entrecote' means 'between the ribs' and refers to a steak cut from the rib section of beef, specifically between the ninth and eleventh ribs. In the U.S. this would be called a rib steak. The term is sometimes used incorrectly to refer to a strip steak
Yew York steak eller NY strip eller strip loin. La meg forklare det slik:
T-bone er tyndsteg med mørbrad og halve rygbenet. Ta bort mørbraden (fillet /Châteaubriand-stykket) og benet og du ender op med en striploin / NY steak.
What is a skirt steak?
It depends on whether you are reading a British or an American recipe.
Looking at a cow from the side, the very lower third of the body (the chest and belly) is basically divided into 3 sections, front to back.
Right behind the front legs is the Brisket
In front of the hind legs is the Flank.
Between the two is the Plate.
Previously, the plate was the source of the skirt steak in Britain and the U.S.
Today in British usage the skirt steak is usually cut from the Flank.
In the U.S. according to the USDA, a skirt steak is one cut from the Plate.
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