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.
German to English translations [PRO]
Marketing - Cooking / Culinary / Speisekarte Menu | | German term or phrase: Schweinekammsteak | | für eine Speisekarte eines deutschen Restaurants |
|   Anne-Kathrin BraunKudoZ activityQuestions: 13 (none open) ( 1 without valid answers) ( 2 closed without grading) Answers: 39
| | Local time: 09:48
|
| | pork steak | Explanation:
the "neck" thing would be an appetite killer for a menu entry |
| Selected response from:
Jonathan MacKerron
Local time: 09:48
| Grading comment | 4 KudoZ points were awarded for this answer |
| |
| Discussion entries: 0 |
|---|
Automatic update in 00:
|
5 mins confidence:   peer agreement (net): +2 pork neck cutlet
Explanation:
For preparation, about an inch cut of Schweinekamm or pork neck cutlet (with or without bone) is pressed (tenderized) and marinated from two to 24 hours. In addition, the cutlets are salted, peppered, Thüringer mustard (spicy mustard, such as brown or spicy mustard) coated, in layers with raw onion rings, into a bowl and marinated with a mixture of 3:1 Pilsner beer and vegetable oil respectively. In some recipes, garlic and Kümmel are added as further spices.
http://en.wikipedia.org/wiki/Rostbrätel
Grilled Pork Neck Cutlets (Schweinenackensteaks vom Grill)
In Germany, one of the favorite cuts of meat for the grill is a pork neck cutlet. The German word for this popular piece of meat is "Schweinenackensteak" (or simply "Nackensteak") which translates as pork neck steak. Due to the marbling the meat bastes itself during the grilling process which results in a wonderfully juicy and flavorful piece of pork.
http://www.facebook.com/note.php?note_id=103566059768
| Kim Metzger
Mexico
Local time: 02:48
Works in field
Native speaker of:  English
PRO pts in category: 121
|
| |
39 mins confidence:
1 min confidence: peer agreement (net): +4 pork neck steak
Explanation:
I just cooked your pork neck fillet steaks from your program this week. I am not a cook but I was soooo impressed with the juicy succulent flavours that ...
www.channel4.com/food/.../neck-fillet-steak-recipe_p_1.html - Cache
--------------------------------------------------
Note added at 2 mins (2009-11-12 14:10:16 GMT)
--------------------------------------------------
Pork-neck steak. Schweinekammsteak. 404 200g Medailonky z vepřové panenky. 190,- Kč. Medallions of pork fillet ...
www.batabi.cz/aa/documents/batabicz001/.../files/menuUrl_63... - Similar
[PDF] Grill-bar AZYL - [ Translate this page ]File Format: PDF/Adobe Acrobat - Quick View
Pork steaks. 180g 13zł. 180g 13zł. Stek z karkówki tek z karkówki tek z karkówki. Schweinekammsteak. Pork neck steak. 180g 13zł. Szaszłyk z karkówki ...
--------------------------------------------------
Note added at 7 mins (2009-11-12 14:15:01 GMT)
--------------------------------------------------
I must say "neck" doesn't sound overly appetizing ... I also found "jowl" but that would encourage me to order it either somaybe someone will come up with something that sounds tastier :)
--------------------------------------------------
Note added at 8 mins (2009-11-12 14:15:52 GMT)
--------------------------------------------------
oops ... should read "wouldn't"
--------------------------------------------------
Note added at 11 hrs (2009-11-13 01:10:49 GMT)
--------------------------------------------------
coming back to the question I'm going to add this comment I found .. although I'm not really happy with either "neck" or "jowl" as the comment suggests .... a tricky one I have to say ....
Thankfully, even the most ardent mad scientists in their weird pig defattening laboratories has not been able to completely destroy the taste and fat content of the glorious pig neck, (sometimes sold as pork jowl). This is the best cut of pork that you've probably never seen for sale. I don't know whether it's the name or the fat content that scares purveyors away from selling this cut, but you should visit a good local butcher, and have that person reserve this fantastic cut of meat for you.
| | |
|
|
| |
The translation workplace 
