mouille enlevée

English translation: excess fat trimmed off [a particular part of...]

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:mouille enlevée
English translation:excess fat trimmed off [a particular part of...]
Entered by: Tony M

17:08 Dec 12, 2019
French to English translations [PRO]
Food & Drink / Pork meat
French term or phrase: mouille enlevée
Hello
I'm translating a butchery text about pork meat. Not sure how to translate "mouille enlevée". Does it just mean dried?
Thanks for your help.
POITRINE DE PORC A/OS SOUS VIDE
Hampe enlevée
mouille enlevée
cotis enlevé
Anne Greaves
United Kingdom
Local time: 02:06
excess fat trimmed off
Explanation:
I don't know if there's a proper term for this in butchery, I expect there is, but look at this:

on continue la découpe? - le Porc d'Azy
leporcdazy.blogspot.com › 2013/06 › on-continue-la-de...

le gras de bas de poitrine: on l'appelle la mouille, son utilisation : dans ... la suite de nos aventures dans la salle de découpe...et en attendant:.

--------------------------------------------------
Note added at 16 mins (2019-12-12 17:25:27 GMT)
--------------------------------------------------

Here's the url again:

http://leporcdazy.blogspot.com/2013/06/on-continue-la-decoup...

--------------------------------------------------
Note added at 12 hrs (2019-12-13 06:08:28 GMT)
--------------------------------------------------

Obviously, it is a specific piece of fat and given a name in FR; but I believe in EN it would be obvious, on this particular cut of meat exactly which part is to be considered as the 'excess fat', and not talking about paring off all of the excess fat from what is after all inherently a very fatty cut of pork.
Selected response from:

Tony M
France
Local time: 03:06
Grading comment
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +3excess fat trimmed off
Tony M


Discussion entries: 16





  

Answers


16 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +3
excess fat trimmed off


Explanation:
I don't know if there's a proper term for this in butchery, I expect there is, but look at this:

on continue la découpe? - le Porc d'Azy
leporcdazy.blogspot.com › 2013/06 › on-continue-la-de...

le gras de bas de poitrine: on l'appelle la mouille, son utilisation : dans ... la suite de nos aventures dans la salle de découpe...et en attendant:.

--------------------------------------------------
Note added at 16 mins (2019-12-12 17:25:27 GMT)
--------------------------------------------------

Here's the url again:

http://leporcdazy.blogspot.com/2013/06/on-continue-la-decoup...

--------------------------------------------------
Note added at 12 hrs (2019-12-13 06:08:28 GMT)
--------------------------------------------------

Obviously, it is a specific piece of fat and given a name in FR; but I believe in EN it would be obvious, on this particular cut of meat exactly which part is to be considered as the 'excess fat', and not talking about paring off all of the excess fat from what is after all inherently a very fatty cut of pork.

Tony M
France
Local time: 03:06
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 171

Peer comments on this answer (and responses from the answerer)
agree  Nicole Acher: This would work well
3 hrs
  -> Thanks, Nicole!

agree  SafeTex: Excellent research
8 hrs
  -> Thanks, S/T!

agree  Sarojini Seeneevassen
1 day 17 hrs
  -> Thanks, Sarojini!
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