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Piazza San Marco si veste di vele

Glossary entry

Italian term or phrase:

reale

English translation:

chuck

Added to glossary by Isabelle Johnson
Nov 11, 2014 10:00
9 yrs ago
3 viewers *
Italian term

reale

Italian to English Other Cooking / Culinary
I'm at a loss here. Any idea what reale means here? There's a previous entry for reale on cuts of meat but there doesn't seem to have been a clear answer.

ASINO IN UMIDO CON POLENTA
Ingredienti
800 g di reale di asino 
4 cipolle 
2 carote 
4 spicchi d'aglio un gambo di sedano 
1 bustina di funghi secchi

Thanks very much.
Proposed translations (English)
4 +1 chuck
3 short plate
3 boneless chuck
2 brisket
References
Wikipedia may help but needs investigating

Discussion

lja Nov 12, 2014:
location of "reale" Angela, it does seem that "reale" might be attributed to the belly as well, which might depend on regional variations (as pointed out here http://www.miamacelleria.com/Tagli/taglio_reale.htm). However, from the number of websites that refer to the upper location of "reale" (above the shoulder) and from the manual my culinary school adopted (Cucina Gourmet, Paolo Gentili, Calderini editore), the most diffused version seems to attribute to "reale" the same position as "chuck".
Edgar Bettridge Nov 11, 2014:
or humourous see what happened when UK retailer Tesco started selling mis-labelled horse meat: http://www.dailymail.co.uk/news/article-2265638/Horse-meat-b... - my favourite is 'I used to work for Tesco, but I was fired. I got an email about a delivery of horse meat and I marked it as spam.'
Isabelle Johnson (asker) Nov 11, 2014:
I guess I wouldn't actually see it as offensive. Just a cultural difference. I certainly could point it out to the client as well though.
philgoddard Nov 11, 2014:
I don't agree. I think you have a duty to tell the customer that this would be offensive to most people in the English-speaking world. That's a part of your job as a translator, because they probably haven't given it any thought.
Isabelle Johnson (asker) Nov 11, 2014:
Certainly we know it's popular in some Italian regions. Phil's point is that it would be impossible to buy donkey meat in English speaking countries and so impossible to make this dish. I see that Walmart has been exporting it or making it in China interestingly. I have no idea if it is popular elsewhere. In any case, even if only for cultural interest, I have to translate it.
Sabrina Bruna Nov 11, 2014:
In Italy different recipes, for example agnolotti d'asino e salame d'asino, eaten in my region (Piemonte)
Edgar Bettridge Nov 11, 2014:
smart ass says: Wikipedia reckons that the world population of donkeys is reported to be rapidly shrinking... 'The fall in population is pronounced in developed countries; in Europe, the total number of donkeys fell from 3 million in 1944 to just over 1 million in 1994' - the meat must be going somewhere?
Isabelle Johnson (asker) Nov 11, 2014:
Hello Phil! Well I see your point but that's the way it is. From the web it would seem that there are countries in the world that sell donkey meat, China for one.
philgoddard Nov 11, 2014:
Isabelle If it's not a silly question, why are you translating this in the first place? If this is a cookery book, no one wants to read donkey recipes. And even if they do, they won't be able to get the main ingredient.

Proposed translations

+1
3 hrs
Selected

chuck

Vedi il confronto dei tagli da macelleria:
http://www.bbc.com/news/magazine-21324523
http://www.alimentipedia.it/carne-di-cavallo.html

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Note added at 1 day1 hr (2014-11-12 11:55:39 GMT)
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Isabelle, indeed there might be variation on UK cuts versus Italian cuts, but you should consider that some of the cuts cannot be seen from the surface (e.g. the fillet), then it is up to the drawer how to convey the information. Besides, cuts can be also divided into other cuts: as an example, consider the distinction T-bone/entrecote/sirloin, which exists in Italy too, but is not highleted in the picture I gave you. The chuck is above the shoulder (in the Italian scheme, the shoulder is subdivided into "fusello di spalla" e "spalla" - the leg is another story), between the neck and the group T-bone/entrecote/sirloin, and this clear position makes me feel confident that "reale" is "chuck".

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Note added at 1 day2 hrs (2014-11-12 12:37:51 GMT)
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Isabelle, sorry if I am too prolific: here a link to a thesis that might clarify why we have these issues in translating meat cuts. See in particular chapter 2, paragraph "I tagli inglesi (meat cuts)".
http://ec.europa.eu/translation/italian/rei/terminology/glos...
Note from asker:
This certainly seems to correspond and thanks very much. It is amazing though how much variation there is on these cuts as the pair of sources above seem to refer to a different part of the body altogether.
Thanks very much for your thorough research. I think you're right.
Peer comment(s):
agree Edward A Tokash : Looks to be it... In Sicily they eat horse meat, and generally donkey cuts (for those who eat it) are the same as for horses.
20 hrs
Thank you, Edward
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thanks everyone for all your help and research."
8 mins

short plate

proposal
Peer comment(s):
neutral Anthony Green : does this fit? http://en.wikipedia.org/wiki/Plate_steak
14 mins
Anthony I found this link http://it.wikipedia.org/wiki/Tagli_di_carne_bovina ... there are all kinds of " tagli "
neutral lja : I do not think wikipedia gives the most diffused (if not correct) cuts table (I had to add a dicussion entry, due to length limitations in peer comments).
1 day 2 hrs
Something went wrong...
1 hr

brisket

Anthony's reference to the Wikipedia pages is very interesting/informative - I do not have specialist knowledge of butchery. I put this answer forward for two reasons: it means something in both US and UK terms whereas many of the other cuts are specific to one or the other place, and I have actually seen it referred to at the butchers so it actually has currency as a term. On the other hand donkey meat is very specialised anyway (!), so you may want to prioritise accuracy over wide readability?
Something went wrong...
31 mins

boneless chuck

This is what I found on the Internet...

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Note added at 1 ora (2014-11-11 11:23:34 GMT)
--------------------------------------------------

"Reale" occurs for both veal meat and other kinds of meat, so I think "boneless chuck" may be used in both cases
Reference:

http://www.lacucinaitaliana.it/lcipro/index.php/2012/12/scuola-di-carne-vitello-carre-e-reale/

Something went wrong...

Reference comments

25 mins
Reference:

Wikipedia may help but needs investigating

the Italian link has the American equivalents on the same page
the English link does not have Italian but has other nationalities

I presume the reale on a donkey is the same cut as on beef cattle
Reference:

http://it.wikipedia.org/wiki/Tagli_di_carne_bovina

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

Note from asker:
Hello Anthony. This is useful thanks. It does look from the Wiki cuts tables as if short plate might correspond although I agree that your description of it sounds all wrong. It doesn't sound like something that would mean much to anyone but it might be the best I can do. Thanks again.
Something went wrong...
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