01:19 Dec 1, 2020 |
Spanish to English translations [PRO] Livestock / Animal Husbandry | |||||
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| Selected response from: Maria Delgado Chile Local time: 13:43 | ||||
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Summary of answers provided | ||||
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4 | side 10 ribs |
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2 | half beef carcass without the first three ribs |
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Summary of reference entries provided | |||
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Ref. |
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magrón |
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beef side primal cuts |
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half beef carcass without the first three ribs Explanation: a description but I'm sure there's a more technical term |
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side 10 ribs Explanation: Taña provided the reference. I'll post the answer and add this meat catalogue of Argentinian cuts, it shows up on page 10-11. https://issuu.com/redalimentaria/docs/catalogo_de_cortes -------------------------------------------------- Note added at 1 day 16 hrs (2020-12-02 18:06:33 GMT) -------------------------------------------------- If there isn't a similar cut in English and you don't want to use the Argentinian translation "side 10 ribs" because it might not be understood in the US, I would leave magrón in italics and include a short description between parenthesis, for example: (hind beef side with 10 ribs) https://bustosybeltran.com.ar/product/media-res-sin-delantero-3-costillas-magron/?lang=en |
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19 mins peer agreement (net): +2 |
Reference: Ref. Reference information: Media Res sin Delantero 3 Costillas (Magrón) http://www.ipcva.com.ar/nomenclador2015/cortes-detalle.php?c... Descripción del corte Esta pieza comprende la totalidad del cuarto trasero y 7 últimas costillas correspondientes al cuarto delantero. Abarca todas las regiones anatómicas de la media res, con excepción de las cervical escapular, braquial, pectoral y 3 costillas de la torácica. Está integrada por los mismos cortes de la media res con excepción de cogote, pecho, brazuelo, aguja, carnaza de paleta, chingolo y marucha. Side 10 Ribs Code 1001 http://www.ipcva.com.ar/nomenclador2015/cortes-detallee.php?... It consists of the whole hindquarter plus the last 7 ribs corresponding to the forequarter. It spans all the anatomical regions of the side except the cervical, scapular, brachial and the first 3 ribs of the thoracic region. It includes the same cuts as the beef side, except neck, brisket, shin, chuck, shoulder clod, chuck tender, oyster blade and chuck cover. https://www.vocabularyserver.com/glosarios/carne/index.php?l... side EQ magrón https://www.vocabularyserver.com/glosarios/carne/index.php?t... magrón Términos no preferidos UP↸ media res sin delantero UP↸ media res sin delantero tres costillas Términos genéricos TG↑ cortes con hueso EQ side (Vocabulario de la Carne Vacuna (UK) https://www.vocabularyserver.com/carne/index.php?tema=79&/ru... UP magrón UP media res sin delantero tres costillas UPEN Side 10 Ribs Side 10 Ribs – Bustos Beltránbustosybeltran.com.ar › ... › Bone in › HINDQUARTER ... menudencias · contacto · compra de hacienda · LIVESTOCK PURCHASE · NextHeart of Shoulder ClodNext · Home / Bone in / HINDQUARTER / Side 10 Ribs ... Side 10 Ribs | Bone International Tradingwww.boneinternationaltrading.com › shop › product Side 10 Ribs. Public Pricelist. Public Pricelist. Side 10 Ribs. /shop/product/side-10-ribs-24. This combination does not exist. |
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