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1 wholesale cuts of beef
кулТуша разделывается на следующие части: голяшка [shank], огузок [round], кострец [rump], оковалок [sirloin], филейный край [short loin], пашинка [flank], край [rib], лопатка (подбедерок) [chuck], грудинка [plate] и рулька [brisket]English-Russian dictionary of regional studies > wholesale cuts of beef
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2 cuts of beef
кулОтличается от разделки, принятой в России; промышленную разделку отличают от разделки для розничной сети; промышленная разделка [ wholesale cuts of beef] сравнима с современной разделкой; разделка для розницы [ retail cuts of beef] сравнима с разделкой дореволюционных русских мясниковEnglish-Russian dictionary of regional studies > cuts of beef
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3 retail cuts of beef
Фактически подготовка полуфабриката; в мясном отделе супермаркета [ supermarket] мясо продается расфасованным по этому стандарту. В розничной продаже различают 18 частей туши: [ arm pot roast; blade roast; blade rib roast; boneless neck; brisket; club steak; crosscut shank; flank steak; heel pot roast; pinbone steak; plate; porterhouse steak; rib roast; round steak; rump roast; short ribs; sirloin steak; T-bone steak]English-Russian dictionary of regional studies > retail cuts of beef
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4 brisket
1.Часть туши при оптовой разделке.2. кулжареная лопатка, рулькаБлюдо. -
5 plate
1.При разделе говяжьей туши для оптовой продажи.2. кул -
6 chuck
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7 flank
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8 flank steak
1.Название куска мяса для натурального бифштекса [ steak] при торговой разделке туши.2. кулEnglish-Russian dictionary of regional studies > flank steak
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9 rib
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10 round
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11 shank
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12 short loin
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13 sirloin
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