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What is "the eye of the ribeye"? How would you translate it into French (I am a translator) ?...

post #1 of 10
Thread Starter 

What is "the eye of the ribeye"?

 

How would you translate it into French (I am a translator) ?

 

The "eye muscle" is the "muscle long dorsal", apparently - but the eye of the ribeye??

 

I have to deliver this translation by 6 p.m. (GMT+1) today.

 

Thank you very much !

post #2 of 10

The  Rib has the deckle off as well as the flaps,silver and any other fat.

It is basicaly the filet or center cut of the rib. Has marbeling and is quite tender. Government spec used to call it a stripped down 109 or export rib . By the  time you do this the slice cost you about $7.50 to $9,00 per portion where a slice of just Roast Prime Rib cost about $4 to $6. Naturally depending on the gross cost of the rib. In kosher cuisine, it is substituted for filet mignon, or chateau briand which is not a kosher cut of meat.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 10
Thread Starter 

Thank you very much, Chef EdB.

 

I am translating specifications for primal cuts of beef. This document is about ribeye to prepare Côte de Boeuf. The sentence reads:

 

"THE 5 BONE FORERIB IS CUT 40MM FROM THE EYE OF THE RIBEYE ON THE LOIN SIDE AND THE BONES ARE CUT PARALLEL".

 

I translated it this way, pending confirmation:

 

"LE TRAIN DE 5 CÔTES AVANT EST DECOUPE A 40 mm DU MUSCLE LONG DORSAL DE L'ENTRECÔTE DU CÔTE DU FILET ET LES OS SONT DECOUPES PARALLELEMENT".

 

Wikipedia says that "entrecôte" is made of several muscles: http://fr.wikipedia.org/wiki/Entrec%C3%B4te

 

So "eye" might stand for "eye muscle" and be one of the muscles that constitute a ribeye?....

 

Maybe someone knows some French on this forum?

 

Thank you very much in advance.

 

 

post #4 of 10
Quote:
Originally Posted by EN-FRtranslator View Post

What is "the eye of the ribeye"?

 

How would you translate it into French (I am a translator) ?

 

The "eye muscle" is the "muscle long dorsal", apparently - but the eye of the ribeye??

 

I have to deliver this translation by 6 p.m. (GMT+1) today.

 

Thank you very much !

I am not quite sure about your question here. A ribeye steak will be cut from the outer side of the rib, otherwise known as the eye of the rib and that is why it is named ribeye. As for the eye of the ribeye I can only guess that it might be the fatty part that runs through it.

 

 

 


 

 

post #5 of 10

Its usage is just like eye of round.  A round muscle bundle within the cut of meat. The meaty portion of a rib cut.  Eye of ribeye is sloppy writing in the first place. So any translation would be sloppy. Finesse around the poor language now that you have a better explanation of the cut.

post #6 of 10

The "rib" is cotes courvertes.  I believe the rib eye is the noix from the cotes courvetes

 

With apologies for my weak French,

BDL

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What were we talking about?
 
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post #7 of 10

 Rib eye , in French we call this :  " faux filet "

 

Loin in French is called : " longe "

 

 

 

I am going to have to agree with the members here that the sentence cannot be tranlated properly.  "The eye of the rib eye" , this does not translate for me. If would be nice if you could post the whole paragraph so we could unstand the context

 

Petals.

 

 

Here is a source to help you.

http://www.granddictionnaire.com/BTML/FRA/r_Motclef/index800_1.asp

 

The rib eye muscle is this :  Rib eye muscle.jpg


Edited by petalsandcoco - 2/28/12 at 9:31am

Petals
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(157 photos)
  
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post #8 of 10

Miss Translator,

 

Ribeye is "entrecôte" or "côte de boeuf". They are the same piece of meat coming from the middle of the entire "train de côtes".

Entrecôte is situated between the 5th and 11th rib. Entrecôte has a misleading french name, it's not cut between 2 ribs as the name suggests in french.

Entrecôte is simply a boned (désossée) "côte de boeuf".

The very middle part of the entrecôte is called the heart, "le coeur". The "eye of the rib eye" translates as 'le coeur d'entrecôte'.

 

Sorry Petals, faux filet is what you probably call striploin.

 

post #9 of 10

Be it pork, beef, lamb, veal in restaurant termonology. The best or center of the cut running the length is the eye or center.

Unless you already purchased an eye like pork filet or veal tenders etc., Even a Butt Tender has an eye even though it is refered to as a filet mignon. The butt tender can be trimmed down even  more by  removing the chain , the silver and any other fat and trimming off the head or chateau. Sounds complicated but when you have one in front of you it is not. The rib sentence you are trying to turn into French can't really be translated the way it stands. Keep on truckin!

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #10 of 10

entrecôte

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