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French: bavette

English translation: minute steak







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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:bavette
English translation:minute steak
Entered by:WebTC
Options:
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12:15pm May 11, 2004Login or register (free) for more options.
French to English translations [PRO]
Food & Dairy / Beef cuts
French term or phrase: bavette
Context: in a list of cuts of beef on sale in supermarkets.

Seems obvious but...I'm getting conflicting answers from dictionaries and online sources. One source says "undercut", two others say "minute steak".

Not one of my specialist areas. Please help!
Conor McAuley
France
Clarification request(s) and response
Jane Lamb-Ruiz: 12:45pm May 11, 2004: May I suggest that you go to an Internet site, one for the English and one for the French, and check out the cuts of beef in a diagram. The French cuts and the US cuts are different. Maybe UK cuts are like French cuts. Only diagrams of actual cuts work! -
Conor McAuley (asker): 7:03pm May 16, 2004: Thanks - Thanks for the feedback Jane, great suggestion, unfortunately I don't have the time to do so...have asked the client to check if vocab fits their view, maybe about 15 terms out of 5,000+ words were any major difficulty whatsoever.

minute steak
Explanation:
top of skirt of beef
Selected response from:

WebTC
Belgium
Note from asker to answerer
Thanks a lot, I don't know about Jane's comment, I don't have the time to research fully, but I have faith in the Proz community's view. Have asked client to check, very technical terminology, IMHO. (What is the full title of that book, Bourth?)
4 KudoZ points were awarded for this answer



Summary of answers provided
5 +3FLANK STEAK
Jane Lamb-Ruiz
5 +2minute steak
WebTC
5minute steak
Simon Oliver
2sirloin tip
NancyLynn


  

Answers

9 mins   confidence: Answerer confidence 5/5 peer agreement (net): +2
minute steak

Explanation:
top of skirt of beef

WebTC
Belgium
Native speaker of: Native in FrenchFrench, Native in DutchDutch
PRO pts in category: 12
Note from asker to answerer
Thanks a lot, I don't know about Jane's comment, I don't have the time to research fully, but I have faith in the Proz community's view. Have asked client to check, very technical terminology, IMHO. (What is the full title of that book, Bourth?)

Peer comments on this answer (and responses from the answerer)
agree Vicky Papaprodromou
3 mins
  -> thanks
agree writeaway: top skirt of beef; minute steak is something else
22 mins
  -> thanks
agree Bourth: So says the "A-Z of French food", and prob. the glossary too, since I feel it has been asked before.
24 mins
  -> thanks
disagree Jane Lamb-Ruiz: no this is wrong even if in the glossary minute steak is a little skinny thing whereas bavette is part of the flank
28 mins
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12 mins   confidence: Answerer confidence 5/5
minute steak

Explanation:
minute (as in 60 seconds) although when I had to serve this in not-so-posh Ulster restaurants it could often take the other meaning! Or just simply 'steak': the bavette being a thinnish slice of beef taken from a number of places on the carcass and cooked by flash-frying. Bon ap!

Simon Oliver
France
Works in field
Native speaker of: Native in EnglishEnglish
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17 mins   confidence: Answerer confidence 2/5Answerer confidence 2/5
sirloin tip

Explanation:
I know this goes against what the majority have said, and I do not pretend to know the answer; I found this site and am going by the description and picture offered therein.

LA BAVETTE DE BOEUF, méconnue de la plupart des gens, cette partie du surlonge mérite toute notre attention. Une pièce de viande au goût délicieux et d'une tendreté exceptionnelle. Cuit sur le grill, la bavette de boeuf s'apprete très bien en bifteck. Peut constituer un excellent ragoût une fois coupé en cubes de 2 centimètres genre Boeuf bourguignon.



    Reference: http://www.lapreference.com/francais/stkpcbef.htm
NancyLynn
Canada
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 24
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36 mins   confidence: Answerer confidence 5/5 peer agreement (net): +3
FLANK STEAK

Explanation:
Please see this GLOSSARY From the FRENCH MEAT INDUSTRY in NINE LANGUAGES with diagrams etc.

http://www.mhr-viandes.com/en/docu/docu/lexique.htm

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Note added at 2 hrs 50 mins (2004-05-11 15:06:20 GMT)
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bavette is that stringy type steak..that\'s flank steak in English...minute steak are those smallish, skinny pieces that are used in say a steak sandwich...I know, I know, anathema to the French but NOT to the Spanish....anyway, flank steak is cooked slowly whereas minute steak is cooked fast....

again, I would go with the glossary above even if you have to tweak a term or so here and there...

Jane Lamb-Ruiz
United States
Native speaker of: Native in EnglishEnglish, Native in PortuguesePortuguese
PRO pts in category: 20

Peer comments on this answer (and responses from the answerer)
agree Claudine Seynaeve: seems the most appropriate translation to me ;)
1 hr
agree writeaway: saw that too, but wouldn't that be cheating,Jane? :-) yez, sheeting zatz eet :-)
1 hr
  -> sheeting you say? :)
agree Carlos Vidosa: that's right, hmm hmm!
4 hrs
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