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sirloin (vs. tenderloin)

Romanian translation: sirloin - muschi/pulpă; tenderloin - filet


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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:sirloin (vs. tenderloin)
Romanian translation:sirloin - muschi/pulpă; tenderloin - filet
Entered by: bobe
Options:
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18:32 Jun 26, 2008
English to Romanian translations [PRO]
Cooking / Culinary / meat cuts
English term or phrase: sirloin (vs. tenderloin)
Intr-un back translation trebuie făcută diferenţa între *tenderloin* şi *sirloin*
Din ce înţeleg şi ştiu eu *Tenderloin* este partea de muşchi de calitate superioară folosit la la fillet mignon de ex.

*Sirloin* - este tot parte de muşchi, lower quality, see location in the pictures bellow.

http://en.wikipedia.org/wiki/Sirloin_steak
http://upload.wikimedia.org/wikipedia/commons/6/64/Beef_cuts...
http://www.foodsubs.com/MeatPorkLoin.html

Cum le spuneţi în româneşte ? I wish we had a good old clear-cut dictionary - I am getting crazy with all these meat cuts care nu cad exact pe termenul original. Îmi închipui că voi primi iar mai multe "nuanţe". Vă mulţumesc frumos în orice caz.
bobe
United States
Local time: 07:36
sirloin - muschi; tenderloin - filet
Explanation:
Sirloin
Définition (GDT) :
The meaty part of the loin containing most of the tenderloin and some bone.

Tenderloin
Définition (GDT):
The short round muscles which lie underneath and on each side of the backbone. They extend from the loin butt almost to the last rib.

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Note added at 9 mins (2008-06-26 18:41:11 GMT)
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Sirloin steak
The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast. Try it with garlic salt for optimum flavor.

Babylon Dict.

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Note added at 1 hr (2008-06-26 19:38:49 GMT)
--------------------------------------------------

http://images.google.com/images?sourceid=navclient&ie=UTF-8&...
Selected response from:

Luminita Fundatureanu
Local time: 10:36
Grading comment
Thanx much, Luminiţa.
4 KudoZ points were awarded for this answer



Summary of answers provided
5 +1pulpa ( cu spata) vs fileAnca Nitu
4 +2sirloin - muschi; tenderloin - filet
Luminita Fundatureanu


Discussion entries: 3





  

Answers


7 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
sirloin - muschi; tenderloin - filet


Explanation:
Sirloin
Définition (GDT) :
The meaty part of the loin containing most of the tenderloin and some bone.

Tenderloin
Définition (GDT):
The short round muscles which lie underneath and on each side of the backbone. They extend from the loin butt almost to the last rib.

--------------------------------------------------
Note added at 9 mins (2008-06-26 18:41:11 GMT)
--------------------------------------------------

Sirloin steak
The sirloin steak is beef steak cut from the lower portion of the ribs, continuing off the tenderloin from which filet mignon is cut. Of the steaks typically considered to be premium steaks, the sirloin is the cheapest, because the muscles still do quite a bit of work.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast. Try it with garlic salt for optimum flavor.

Babylon Dict.

--------------------------------------------------
Note added at 1 hr (2008-06-26 19:38:49 GMT)
--------------------------------------------------

http://images.google.com/images?sourceid=navclient&ie=UTF-8&...

Luminita Fundatureanu
Local time: 10:36
Native speaker of: Native in RomanianRomanian
PRO pts in category: 4
Grading comment
Thanx much, Luminiţa.

Peer comments on this answer (and responses from the answerer)
agree  Irina Adams
1 min
  -> Multumesc Mihaela.
agree  Mihai Dascalu: http://atlasmeatcompany.com/index.php?option=com_content&tas...
52 mins
  -> Multumesc Mihai. Intr-adevar ce cumpar eu din marketurile de aici cu numele de "sirloin" nu are os.
agree  Ilinca Florea
59 mins
  -> Multumesc Ilinca.
disagree  Tudor Soiman: corect e muşchi şi vrăbioară (posterioară)!
2 hrs
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9 mins   confidence: Answerer confidence 5/5 peer agreement (net): +1
pulpa ( cu spata) vs file


Explanation:
Domaine(s) : - alimentation
viande d'agneau


français


selle à la française n. f.
Équivalent(s) English French saddle



Définition :
Partie du gigot qui reste après avoir enlevé le gigot raccourci (shank-end).

http://www.proz.com/kudoz/english_to_german/cooking_culinary...

http://www.proz.com/kudoz/english_to_german/cooking_culinary...

Sous-entrée(s) :
quasi-synonyme(s)
surlonge n. f.
e pulpa

Domaine(s) : - alimentation
viande de veau


anglais
français

tenderloin
filet n. m.

http://en.wikipedia.org/wiki/Sirloin_steak


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Note added at 3 hrs (2008-06-26 21:48:09 GMT) Post-grading
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http://dexonline.ro/search.php?cuv=vrabioara

are dreptate Tudor Soiman cu vrabioara, spata se cheama mai degraba zona din regiunea omoplatilor si aici e vorba de ceea ce macelarul numeste " cu rinichi" desi rinichii lipsesc cu desavarsire
"muschi" e prea general poate fi si un muschi de la piept

uite niste imagini

http://images.google.ca/imgres?imgurl=http://www.jewishrecip...

cred ca trebuie :

vrabioara si file

desi descrierea :Définition :
Partie du gigot qui reste après avoir enlevé le gigot raccourci (shank-end). arata ca e vorba de partea de sus a pulpei

Anca Nitu
Local time: 10:36
Native speaker of: Native in RomanianRomanian
PRO pts in category: 12
Notes to answerer
Asker: Thanks, Anca.


Peer comments on this answer (and responses from the answerer)
agree  Adriana Sandru
32 mins
  -> multumesc, amandoua sunt la fel de bune la gratar numai ca tenderloin te costa mult mai mult .... :):)
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Changes made by editors
Jun 26, 2008 - Changes made by Mihaela Petrican:
FieldMedical => Other
Field (specific)Medical: Pharmaceuticals => Cooking / Culinary


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