Can anybody recommend a bi-lingual glossary...

[JoeBlow]

for Argentine culinary terms? I am specifically interested in translating into English the various meats that make up an asado.

Also, if there is anybody on this site who is familiar with the English terms used for cuts of meet, please leave comments, or let me know if I might PM you with specific questions.

Thank you!

 

[Iznogud]

http://www.made-in-argentina.com/eng/food/meat/related topics/beef cuts.htm

 

[JoeBlow]

Thanks Iznogud.

I was wondering if anybody could attest to the validity of the translations offered on that site. Some of the cuts of meet do not sound familiar to me in English.

 

[Iznogud]

There is no exact match table. You might want to find a similar schematics for what you're used to and compare both.

It's spelled MEAT.

 

[nuitzangaro]

The thing is that they don't cut the cow up the same way so you aren't likely to find a chart that will just translate the cuts of meat from spanish to english. At least, I haven't found one and I've been looking for 5 years now. I think your best bet would to be to find a book aimed at teaching butchery in Spanish and then figuring out the closest thing in English, or better yet take some classes! Or just try to get as close as possible associating the various charts online. Sorry.

 

[nuitzangaro]

http://www.google.com.ar/imgres?img...gran-ritual.html&h=277&w=500&sz=25&tbnid=8Flv

http://www.google.com.ar/imgres?img...V_7T5yKNIqE8AS2w4yqDA&ved=0CFoQ9QEwAA&dur=543

 

[JoeBlow]

Thanks so much to both of you for the graphs.

 

[Crema Americana]

The thing is that they don't cut the cow up the same way so you aren't likely to find a chart that will just translate the cuts of meat from spanish to english.

This is true. For instance spare ribs are traditionally cut into short horizontal strips, not the longer ribs we're used to in the States.

It's from Uruguay, but the cuts are pretty similar. http://img837.imageshack.us/img837/4934/afichecortes.jpg

For US beef cuts
http://www.amazingribs.com/images/beef/retail_beef_cuts.pdf


Some of the more popular cuts...

bife de chorizo – sirloin; a thick, juicy and popular cut
bife de costilla – T-bone; a cut close to the bone; also called chuleta
bife de lomo – tenderloin; a thinly cut, more tender piece
cuadril – rump steak; often a thin cut
ojo de bife – ribeye; a choice smaller morsel
tira de asado – shortribs; thin strips of ribs and meat sliced crosswise
vacío – flank steak; textured and chewy, but very tasty
http://www.lonelyplanet.com/argentina/travel-tips-and-articles/75905#ixzz20BoPstaW

Another set of translations:
http://exposebuenosaires.com/argentine-beef/
http://www.asadoargentina.com/argentinas-cuts-of-beef-for-asado/

 

[JoeBlow]

Thanks Eclair, those links look like excellent sources.