GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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21:12 Oct 13, 2013 |
Hebrew to English translations [PRO] Art/Literary - Poetry & Literature / land | |||||||
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| Selected response from: Itzik Greenvald Mivtach Israel Local time: 14:37 | ||||||
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Summary of answers provided | ||||
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3 | Short Loin |
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3 | T-bone / porterhouse steak |
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Discussion entries: 3 | |
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Short Loin Explanation: http://www.eatmedaily.com/2010/04/top-of-the-food-chain-shor... -------------------------------------------------- Note added at 6 hrs (2013-10-14 04:01:45 GMT) -------------------------------------------------- The Short Loin primal is located at the extreme anterior 1/8th end of the tenderloin, and runs outwards to the hide. Muscles in this area aren't worked terribly hard, meaning that the meat is very tender while still packing a decent amount of beefy flavor. The whole primal contains the very last rib of the cow — the thirteenth — and the cow's backbone or spine, which is known by many of us as the T-shaped bone found in two steaks: the Porterhouse and the aptly named T-Bone. Usually, this primal is cut into steaks which, in order from the front of the primal to the end, are: the Delmonico, the T-Bone, and the Porterhouse |
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Notes to answerer
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T-bone / porterhouse steak Explanation: אכן כפי שגד ציין לוין זה הנתח שהקצב מוריד אולם המנה נקראת אומצת פורטרהאוס ולכך נראה לי שהכוונה Reference: http://en.wikipedia.org/wiki/Porterhouse_steak |
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