Glossary entry (derived from question below)
Swedish term
biffstock
3 +3 | sirloin | JaneD |
4 | short loin | Charles Ek |
3 | T- bone | lena helson |
Sep 10, 2012 09:54: JaneD Created KOG entry
Proposed translations
sirloin
Tack för hjälpen Jane! Jag tittade på några kartor för styckning nu och du verkar ha helt rätt. |
agree |
Kristian Andersson
1 hr
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Thanks Kristian
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agree |
Charles Ek
: If it's a U.K. English term you need, "sirloin" is indeed correct. It would be incorrect in the U.S.
2 hrs
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Thanks Charles
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agree |
Lene Johansen
: I have yet to see any American butcher use short loin, and I am "above average interested in food" as a local chef pointed out. Sirloin is the common term in the U.S. as well.
3 days 7 hrs
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Thanks Lene
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T- bone
short loin
"8. Biffen
En mycket saftig och användbar bit. Steks eller grillas.
Kallas också biffstock som hel."
Although one is a moose and the other a cow, the cut is the same. Note also that Google search results for "short loin" are at http://tinyurl.com/95fk72v.
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Note added at 2 hrs (2012-09-07 11:45:39 GMT)
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There's a good diagram depicting the respective positions of the short loin and sirloin at http://en.wikipedia.org/wiki/Short_loin. A T-bone steak is cut from the short loin, as indicated in my second Reference link above. In other words, a T-bone is cut from the short loin, while the sirloin is the next part toward the back end of the animal after the short loin. A sirloin steak (sometimes just "sirloin") is cut from this part.
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Note added at 2 hrs (2012-09-07 11:51:37 GMT)
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Well, thanks to jonashbourne, I've learned (learnt) something today! This is indeed a UK/US difference: http://en.wikipedia.org/wiki/Sirloin_steak.
Discussion