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Glossary entry

Spanish term or phrase:

Chuletón de buey

English translation:

[thick cut bone-in] rib steak

Added to glossary by Taña Dalglish
Mar 16, 2016 12:23
8 yrs ago
19 viewers *
Spanish term

Chuletón de buey

Spanish to English Other Cooking / Culinary Restaurant menu
Hi everyone,

I'm translating a restaurant menu and I'm struggling with the term "buey" (more specifically "chuletón de buey").

At first I thought I'd just go for "ox sirloin steak" but after doing further research, I see that apparently the term "ox" is not used in the English language when referring to this animal's meat. I've seen it translated simply as "beef", but I think it is important to specify that it is specifically ox meat. On the same menu, there's other dishes that contain "ternera", therefore I cannot translate everything as just "beef".

Any ideas?

Thanks in advance
Proposed translations (English)
2 +4 [thick cut bone-in] rib steak
4 "[bone-in] rib eye steak
3 T-bone steak
Change log

Mar 23, 2016 13:01: Taña Dalglish Created KOG entry

Discussion

Noni Gilbert Riley Mar 24, 2016:
@Charles You are guilty of making me splutter my well-deserved glass of wine. I shall hold this against you as long as I can.
Charles Davis Mar 24, 2016:
So it is old cow after all.
Noni Gilbert Riley Mar 24, 2016:
Look what the cookies threw up today.... https://www.carnedebuey.es/blog/blog/3-la-carne-de-buey.html
https://www.carnedebuey.es/content/4-quienes-somos
Carol Gullidge Mar 17, 2016:
If this is a sophisticated restaurant (and most like to think they are!) then I would certainly go for the "Ox" (+ whatever the actual cut is), as sophisticated diners prefer to be given credit rather than being "talked down to", even if this might mean engaging in an intriguing conversation with the head waiter, who is usually only too glad to pass on his knowledge to a genuinely interested client
Carol Gullidge Mar 17, 2016:
OX meat (and oxtail, post BSE) ACTUALLY, ox meat has been making a comeback over a number of years! It is easy to find recipes and menus using "Ox steak", "ox cheek", etc. In fact, my favourite experience of ox tail was a wonderful recipe in the 60s using onions, grapes and carrots, which were subsequently put through the mouli (pips and all!) to make a fabulous if somewhat crunchy sauce. So please don't knock the good old ox meat just because you don't happen to have come across it - yet! A bit like my experience with translating "pig's cheeks" - which were new to me until quite recently - once you encounter it for the first time, you find it cropping up everywhere in English cuisine. And believe me, after translating hundreds (or more!) of French menus and recipes over the years, I'm very aware that we Brits are becoming far more adventurous when it comes to food than we are probably given credit for!
Taña Dalglish Mar 16, 2016:
@ Charles/Silvia "Ox" certainly does not sound appetising at all! In my country, and to me, "ox" means "oxtail" (https://www.google.com.jm/search?q=jamaican oxtail&rlz=1C1TS... and personally, while a favourite of Jamaicans, I hate it! (unless it is pressured-cooked, it can be tough, and it is usually very oily). In any event "oxtail" (as I know it) is not the same as "chuletón". Regards.
Charles Davis Mar 16, 2016:
Silvia Well, anyone would understand what it meant, but the word "ox" would not sound like something delicious to most English-speaking customers. The first reaction might be that the meat would be a bit tough. If it's a fancy restaurant, and your client is willing, you might suggest keeping the Spanish term as well as adding a translation, just to make it clear that it's not just a plain old ordinary steak but something a bit special, and even a bit exotic. But, yes, I do think that for most customers, even those that go to this kind of restaurant, "ox" will probably not sound like something luxurious. Since none of my colleagues has suggested using it, I get the feeling that's the general veiw.
Silvia Vaquero (asker) Mar 16, 2016:
Thank you Charles, so I see "ox" is not a word an English speaker would associate with food. A "buey" is a castrated bull, Spanish people are certainly aware of the difference between that kind of meat and "ternera" (the meat of calves), but I guess this is not that common among English-speaking customers. This seems to be quite a "fancy" restaurant so I thought they could take issue with translating both "buey" and "ternera" as beef and not specifying the type of meat it refers to, but I guess that's the only option!
Charles Davis Mar 16, 2016:
Silvia For a discerning Spanish audience you certainly would want to specify that it's buey. I defer to Noni's knowledge, but in theory an ox is not just an older cow, or male cow (as it were), and its meat is valued and expensive because the fat content gives it an especially good flavour (so they tell me). But English-speaking customers, with very rare exceptions, will not be conscious of all that and will just think "ox" sounds weird; the word "ox" is only on their culinary radar for oxtail.

Proposed translations

+4
8 mins
Selected

[thick cut bone-in] rib steak

http://www.forbes.com/sites/larryolmsted/2013/09/18/great-st...
Spain has a great steak culture, usually involving meat from older animals cooked slowly over a live wood fire, and the national standard is the *** “chuleton de buey,” a very thick cut bone-in rib steak***, often meant for two, showing up on menus all over the country.

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Note added at 11 mins (2016-03-16 12:34:42 GMT)
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See also a glossary entry: http://www.proz.com/kudoz/spanish_to_english/food_drink/3390...
t-bone (or porterhouse)


Explanation:
It isn't that you have a problem; the problem is that meat cuts are subjectively named, loosely translated and not identical from one country to another. I have tried to find out the difference between a t-bone and a porterhouse steak; some say that it is the size of the serving, others say that it is what sounds better to the person writing the menu.


--------------------------------------------------
Note added at 20 mins (2016-03-16 12:43:15 GMT)
--------------------------------------------------

Lots of discussion here too, but it is confusing to say the least.
http://forum.wordreference.com/threads/chuletón.487429/

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Note added at 56 mins (2016-03-16 13:19:27 GMT)
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@ Neil:
But I don't like "oxtail"! LOL!

--------------------------------------------------
Note added at 7 days (2016-03-23 13:00:44 GMT) Post-grading
--------------------------------------------------

Thank you Silvia.
Peer comment(s):
agree Noni Gilbert Riley : You first, agree of course!
10 mins
Thank you Noni. Un abrazo.
agree neilmac : And I don't think it's important to specify that it is ox meat (whatever that might be)...
41 mins
I agree totally; I have no idea either what "ox meat" is, but in my country there is a favourite https://www.google.com./search?q=picture of jamaican oxtail&...
agree Rick Larg
5 hrs
Thank you Rick.
agree james neiman (X) : buey is used to denote a steer of a minimum 48 months. chuleton is big chop or chuleta in this case chop of beef is ribsteak on bone. tenera should refer to veal between 8 and twelve months of age.
1994 days
Thank you.
Something went wrong...
4 KudoZ points awarded for this answer.
5 mins

T-bone steak

I think "ternera" should be translated as "veal".

--------------------------------------------------
Note added at 7 mins (2016-03-16 12:30:05 GMT)
--------------------------------------------------

http://www.collinsdictionary.com/dictionary/spanish-english/...
large steak, T-bone steak

http://www.collinsdictionary.com/dictionary/spanish-english/...
(cookery) veal
Peer comment(s):
neutral Noni Gilbert Riley : Using veal is very risky on menus for the English speaking world, may put people off. Besides, veal is understood as ternera lechal, not young beef, as we do in Spain.
15 mins
neutral Rick Larg : @ Noni. I couldn’t agree more about veal and ternera. Ternera is (younger) beef , buey is older, and ternera blanca is veal.
5 hrs
Something went wrong...
18 mins

"[bone-in] rib eye steak

It's not ox, it's just older beef, as opposed to the rather young meat that is often served in Spain. The fashion is turning now towards stronger tasting options, often hung as long as in the UK.

http://www.txogitxu.com/es/origenes_txuleton.asp [although the English translation leaves something to desired] gives you the general idea about this kind of meat. And more specifically, http://www.txogitxu.com/uploaded/prensa/14102014-SPECIALITY.... shows you the cut we're talking about. And if the award calls it "Rib eye", well that's what I'd go for!

Now, if people are shouting out "but you haven't stated what meat", then I would respond with "what about all the menus where it just says "black Angus" or "Aberdeen Angus"...? Best of all would be for the restaurant to state if they use a particular breed.
Something went wrong...
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