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12:40 Feb 28, 2012 |
English to French translations [PRO] Food & Drink / Wholesaler explains to retailer how to prepare Irish beef cuts (specifications) | |||||||
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| Selected response from: Jocelyne Cuenin Germany Local time: 10:28 | ||||||
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Summary of answers provided | ||||
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3 | pointe de surlonge |
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3 | (l'extrémité de) la tête du filet |
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pointe de surlonge Explanation: http://www.inspection.gc.ca/english/fssa/labeti/mcmancv/beeb... "5.3.2 ROUND (FULL ROUND): means that portion of the HIP which is separated from the RUMP as described in item 5.3.1, from the SIRLOIN TIP by a straight cut which passes at a point in front of (anterior to) the shaft of the leg bone (femur) and from the HEEL of ROUND by a straight cut which passes through the base of the shaft of the leg bone (distal extremity of the femur). The cut may extend into the RUMP." http://www.inspection.gc.ca/francais/fssa/labeti/mcmancv/bee... |
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(l'extrémité de) la tête du filet Explanation: S'il s'agit du tenderloin, le butt est le côté le plus large = la tête du filet de boeuf. C'est par là qu'on commence à ôter le gras. -------------------------------------------------- Note added at 8 hrs (2012-02-28 21:38:39 GMT) -------------------------------------------------- Oui, je dois avouer que c'est un peu du bricolage de ma part, cette extrémité. La tête me suffirait. |
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