Glossary entry (derived from question below)
French term or phrase:
carré de veau 6 côtes manchonnées
English translation:
6-rib rack of veal, trimmed in the French style
Added to glossary by
Santillane van-elslande
Jan 8, 2019 08:25
5 yrs ago
4 viewers *
French term
France
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Native in: French
Works in: Japanese to French, English to French, Japanese to English
carré de veau 6 côtes manchonnées
French to English
Marketing
Cooking / Culinary
agroalimentaire
Bonjour,
je traduis un dépliant qui présente une entreprise maîtrisant l'ensemble de la filière du veau (de l'élevage à la commercialisation de la viande), ainsi que ses produits.
J'ai donc plusieurs termes spécialisés dans la partie produit qui me posent des soucis de traduction :
il y a donc le "carré de veau 6 côtes manchonnées"
(parmi d'autres morceaux de veau tels que le paleron, la souris de veau, le coeur de noix, etc).
Comment le traduiriez-vous ?
Merci de votre aide,
Santi
je traduis un dépliant qui présente une entreprise maîtrisant l'ensemble de la filière du veau (de l'élevage à la commercialisation de la viande), ainsi que ses produits.
J'ai donc plusieurs termes spécialisés dans la partie produit qui me posent des soucis de traduction :
il y a donc le "carré de veau 6 côtes manchonnées"
(parmi d'autres morceaux de veau tels que le paleron, la souris de veau, le coeur de noix, etc).
Comment le traduiriez-vous ?
Merci de votre aide,
Santi
Proposed translations
(English)
| 4 +2 | 6-rib rack of veal, trimmed in the French style |
Tony M
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| 4 +1 | veal loin with 6 trimmed/cleaned ribs |
Nicole Acher
|
Proposed translations
+2
11 hrs
Selected
6-rib rack of veal, trimmed in the French style
'carré' is normally a 'rack', just as we often find with lamb, for example.
This is a rack consisting of 6 ribs.
'Manchonner' means that the bones have been pared and cleaned "in the French style" — i.e. completely scraped clean of any meat for a certain distance, so they will stay "white" when cooked; this is different from the way it is normally done in the UK, hence why it is worth specifying.
This is a rack consisting of 6 ribs.
'Manchonner' means that the bones have been pared and cleaned "in the French style" — i.e. completely scraped clean of any meat for a certain distance, so they will stay "white" when cooked; this is different from the way it is normally done in the UK, hence why it is worth specifying.
Peer comment(s):
| agree |
Yolanda Broad
4 hrs
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Thanks, Yolanda!
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| agree |
Philippe Barré
3 days 14 hrs
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Merci, Philippe !
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4 KudoZ points awarded for this answer.
Comment: "thanks for your help !"
+1
10 hrs
Nicole Acher
United States
United States
Native in French
&
English
United States
Every detail matters
Native in: English 
, French (Variant: Standard-France)
Works in: French to English
veal loin with 6 trimmed/cleaned ribs
"Manchonner" is translated as "trim the ends of..." or "clean the ends of the bones" (WordReference.com). "Carre de veau" means veal loin, and "cote de veau" is veal rib.
Peer comment(s):
| agree |
GILLES MEUNIER
1 day 17 hrs
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Thank you Gilou
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| neutral |
Tony M
: I'm not at all convinced we call it a 'loin' if it has the ribs in; generally, the 'loin' is the name for the meat if it has been boned.
3 days 15 hrs
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I understand your point. There was some disagreement about this in the sources I checked. Larousse said "loin of veal, mutton, etc..." and WordReference.com said "rack of ....".
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Discussion
https://www.meilleurduchef.com/fr/recette/habiller-carre-vea...
For veal cuts : https://www.clovegarden.com/ingred/ab_cowc.html