Login or register (free and only takes a few minutes) to participate in this question.You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
English to Italian translations [PRO]
Cooking / Culinary / Dish | | English term or phrase: Hanger steak | Si tratta di un piatto di un menù. Non ho altro contesto disponibile.
Wikipedia riporta: "A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer, it typically weighs about 1 to 1.5 lbs (450 to 675g)."
L'unica cosa che mi viene in mente è "tagliata di manzo" per via dello spessore della bistecca.
Grazie! |
| | | lombatello | Explanation:
"hanger - taglio di carne che corrisponde al lombatello"
http://books.google.it/books?id=2ALHQRatFJYC&pg=PA904&lpg=PA...
--------------------------------------------------
Note added at 19 mins (2011-04-29 16:45:10 GMT)
--------------------------------------------------
"It is called hanger because it “hangs” independently from the diaphragm of the steer, between the rib and the loin—it is not connected to bone. It is a supportive muscle rather than an active muscle; thus it is more tender than, for example, thigh or leg meat, giving it the nickname “hanging tender.” There is only one hanger steak per animal and the entire cut typically weighs just 1 to 1.5 pounds. It is also known as “butcher’s steak” because butchers would often keep it for themselves rather than offer it for sale. In France it is called onglet, in Italian lombatello, and in Spanish solomillo de pulmon. In the United States, it has only recently become popular; formerly, it was not separated as an individual cut but sold as part of the flank."
http://www.thenibble.com/reviews/main/meats/beef/glossary3.a... |
| Selected response from:
Nicoleta Zancu
Local time: 16:28
| Grading comment Grazie Nicoleta!
4 KudoZ points were awarded for this answer |
| |
| Discussion entries: 0 |
|---|
Automatic update in 00:
|
16 mins confidence:   peer agreement (net): +4 | hanger steak lombatello
Explanation:
"hanger - taglio di carne che corrisponde al lombatello"
http://books.google.it/books?id=2ALHQRatFJYC&pg=PA904&lpg=PA...
--------------------------------------------------
Note added at 19 mins (2011-04-29 16:45:10 GMT)
--------------------------------------------------
"It is called hanger because it “hangs” independently from the diaphragm of the steer, between the rib and the loin—it is not connected to bone. It is a supportive muscle rather than an active muscle; thus it is more tender than, for example, thigh or leg meat, giving it the nickname “hanging tender.” There is only one hanger steak per animal and the entire cut typically weighs just 1 to 1.5 pounds. It is also known as “butcher’s steak” because butchers would often keep it for themselves rather than offer it for sale. In France it is called onglet, in Italian lombatello, and in Spanish solomillo de pulmon. In the United States, it has only recently become popular; formerly, it was not separated as an individual cut but sold as part of the flank."
http://www.thenibble.com/reviews/main/meats/beef/glossary3.a...
| Nicoleta Zancu
Local time: 16:28
Native speaker of:  Romanian
PRO pts in category: 4
|
| | |
|
| |
The translation workplace 
