GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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19:48 Jun 13, 2017 |
German to English translations [PRO] Cooking / Culinary / Meat | |||||||
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| Selected response from: ortholingua Germany Local time: 10:00 | ||||||
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Summary of answers provided | ||||
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3 +4 | rib eye steak |
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rib eye steak Explanation: Not a Pro-level question -------------------------------------------------- Note added at 34 mins (2017-06-13 20:23:20 GMT) -------------------------------------------------- Although the above link describes the cut best, there are other descriptions which are in contrast, thus perhaps the client should be asked which cut he or she wants to describe. http://www.fleischerei-karlo.at/rind.html http://www.fleisch-teilstuecke.at/tsdetail-rind/fts/1425/100... https://www.lebensmittellexikon.de/h0000170.php Reference: http://www.premiumfleisch.at/index.php?id=113 |
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