Glossary entry (derived from question below)
inglês term or phrase:
beef trim
português translation:
aparas de carne bovina
Added to glossary by
Dora Matos
Jun 20, 2007 09:10
16 yrs ago
6 viewers *
inglês term
beef trim
inglês para português
Outra
Comidas e Bebidas
É um corte ou uma forma de preparo de carne bovina para exportação. Trata-se de uma lista de itens de um conhecimento de embarque, então não tenho mais contexto.
Proposed translations
(português)
5 +7 | aparas de carne bovina | Dora Matos |
4 | tranches de carne bovina/boi/vaca | cristina estanislau |
Change log
Jun 20, 2007 16:42: Jorge Rodrigues changed "Edited KOG entry" from "<a href="/profile/93918">Jorge Rodrigues's</a> old entry - "beef trim"" to ""aparas de carne bovina""
Jun 20, 2007 17:06: Dora Matos changed "Edited KOG entry" from "<a href="/profile/93918">Jorge Rodrigues's</a> old entry - "beef trim"" to ""aparas de carne bovina""
Proposed translations
+7
32 minutos
Selected
aparas de carne bovina
Penso que se trata das aparas de carne obtidas na desmancha da carcaças de animais e muito usadas para fazer enchidos ou caldos de carne.
Encontrei vários sites brasileiros com este termo, pelo que penso que também se usará no Brasil.
Cumps.
BEEF TRIM, BEEF TRIMMINGS: Smaller pieces of beef muscle usually resulting from the deboning of beef carcasses and cuts, and/or during the production of retail or institutional cuts. All bones, cartilage, backstrap, heavy connective tissue and lymph glands are removed. Sold commercially based on the percentage of lean in the trimmings (i.e., 50%, 75%, 90%, etc.). Beef trimmings used in the production of Ground Primal products (i.e., Ground Chuck, Ground Round, Chopped Sirloin, etc.) must be exclusively from that specific primal cut.
http://www.beeffoodservice.com/PDF/17_Glossary.pdf
Encontrei vários sites brasileiros com este termo, pelo que penso que também se usará no Brasil.
Cumps.
BEEF TRIM, BEEF TRIMMINGS: Smaller pieces of beef muscle usually resulting from the deboning of beef carcasses and cuts, and/or during the production of retail or institutional cuts. All bones, cartilage, backstrap, heavy connective tissue and lymph glands are removed. Sold commercially based on the percentage of lean in the trimmings (i.e., 50%, 75%, 90%, etc.). Beef trimmings used in the production of Ground Primal products (i.e., Ground Chuck, Ground Round, Chopped Sirloin, etc.) must be exclusively from that specific primal cut.
http://www.beeffoodservice.com/PDF/17_Glossary.pdf
4 KudoZ points awarded for this answer.
Comment: "Muito obrigado, Dora."
18 minutos
tranches de carne bovina/boi/vaca
sugg
Something went wrong...