Glossary entry (derived from question below)
engleză term or phrase:
yield grade (cutability)
română translation:
clasa de calitate din punct de vedere al randamentului (la sacrificare) (transabilitate)
Added to glossary by
anamaria bulgariu
Sep 30, 2008 18:32
15 yrs ago
4 viewers *
engleză term
yield grade (cutability)
din engleză în română
Altele
Altul
beef
http://meat.tamu.edu/beefgrading.html#yield
Beef Yield Grades
In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass--the round, loin, rib, and chuck. However, they also show differences in the total yield of retail cuts. We expect a YG 1 carcass to have the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the lowest percentage of boneless, closely trimmed retail cuts, or the lowest cutability. The USDA Yield Grades are rated numerically and are 1, 2, 3, 4, and 5. Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest.
Mulţumesc
Beef Yield Grades
In beef, yield grades estimate the amount of boneless, closely trimmed retail cuts from the high-value parts of the carcass--the round, loin, rib, and chuck. However, they also show differences in the total yield of retail cuts. We expect a YG 1 carcass to have the highest percentage of boneless, closely trimmed retail cuts, or higher cutability, while a YG 5 carcass would have the lowest percentage of boneless, closely trimmed retail cuts, or the lowest cutability. The USDA Yield Grades are rated numerically and are 1, 2, 3, 4, and 5. Yield Grade 1 denotes the highest yielding carcass and Yield Grade 5, the lowest.
Mulţumesc
Proposed translations
(română)
3 +1 | clasa de calitate din punct de vedere al randamentului (la sacrificare) (transabilitate) | tagore |
4 +1 | randament | Anca Nitu |
4 +1 | randament la/de taiere | Denise Idel |
Change log
Sep 30, 2008 19:03: Maria Diaconu changed "Language pair" from "din română în engleză" to "din engleză în română"
Proposed translations
+1
11 ore
Selected
clasa de calitate din punct de vedere al randamentului (la sacrificare) (transabilitate)
Cred ca aceasta este ideea.
Cu bine
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Note added at 11 hrs (2008-10-01 06:25:34 GMT)
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"grade"= sort(iment), clasa, categorie, calitate (aici, clasa de calitate)
Cu bine
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Note added at 11 hrs (2008-10-01 06:25:34 GMT)
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"grade"= sort(iment), clasa, categorie, calitate (aici, clasa de calitate)
Note from asker:
La "tranşabilitate" nu mă gândisem. :) |
Peer comment(s):
neutral |
Denise Idel
: e vorba de cantitate, din cate inteleg ("amount of boneless... "), nu de calitate.
3 ore
|
Poate aveti dreptate Totusi cred ca nu putem sa simplificam prea mult traducerea facand abstractie de "grade" deoarece "grade" este substantivul esential aici,iar "yield" doar adjectivul sau.Daca acceptam ideea aceasta,atunci "clasa.." apare inevitabil.
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agree |
Anca Nitu
: si eu la fel, de aceea am si afisat (ieri)" clasa de randament a carcasei" care carcasa nu se poate obtine decat prin taiere.... oricum, great minds think alike :)
10 ore
|
Va multumesc ! Am insistat pentru "grade". Oricum este un subiect "sangeros" pe care ne permitem sa-l abordam cat mai intelectual posibil.(Ma intreb ce gandesc despre acest subiect cei direct implicati : porcii, vacile ,etc.Probably they think alike too)
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4 KudoZ points awarded for this answer.
Comment: "Mulţumesc."
+1
59 minute
randament
http://www.euroancora.bizoo.ro/vanzare/cat/5865/Carne porc
Carcasa porc, provine din U.E., Europa de est si din U.S.A., calitate net superioara, conf. normelor U.E., certificata, randament maxim...etc...
http://www.ghidafaceri.ro/vanzari/carne-de-vita-in-carcasa
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Note added at 1 hr (2008-09-30 19:50:48 GMT)
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Yield grade
A grade assigned by a federal grader to predict carcass cutability. See Yield grade (beef), Yield grade (lamb), and Yield grade (pork).
See Also:
cutability. grade. grader. Yield grade (beef). Yield grade (lamb). Yield grade (pork).
Yield grade (beef)
The yield gradeof a beef carcass is determined by considering four characteristics: (a) amount of external fat, (b) amount of kidney, pelvic, and heart fat, (c) area of the ribeye muscle, and (d) hot-carcass weight. Under U.S. standards, there are five classes of yield grade.
http://agglossary.uaex.edu/viewYGlossary1.asp
este clasa de randament al carcasei, expresie care nu s-a incetatenit in lb romana de unde si propunerea de mai sus care are echivalent pe inetelesul cititorului :)
Carcasa porc, provine din U.E., Europa de est si din U.S.A., calitate net superioara, conf. normelor U.E., certificata, randament maxim...etc...
http://www.ghidafaceri.ro/vanzari/carne-de-vita-in-carcasa
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Note added at 1 hr (2008-09-30 19:50:48 GMT)
--------------------------------------------------
Yield grade
A grade assigned by a federal grader to predict carcass cutability. See Yield grade (beef), Yield grade (lamb), and Yield grade (pork).
See Also:
cutability. grade. grader. Yield grade (beef). Yield grade (lamb). Yield grade (pork).
Yield grade (beef)
The yield gradeof a beef carcass is determined by considering four characteristics: (a) amount of external fat, (b) amount of kidney, pelvic, and heart fat, (c) area of the ribeye muscle, and (d) hot-carcass weight. Under U.S. standards, there are five classes of yield grade.
http://agglossary.uaex.edu/viewYGlossary1.asp
este clasa de randament al carcasei, expresie care nu s-a incetatenit in lb romana de unde si propunerea de mai sus care are echivalent pe inetelesul cititorului :)
Note from asker:
Yield in this instance must not be confused with yield grade (an estimate of percent retail yield of the four primal cuts of beef, also known as cutability) |
Yield este randament însă yield grade este altceva. Pare a fi o categorie sau clasa a cărnii. |
+1
7 ore
randament la/de taiere
Reference comments
7 ore
Reference:
yield grade : note de rendement censée représenter le rendement que l’on pourra obtenir en découpe sur les pièces de demi gros dégraissée (½ pouce maximum de gras externe). Il existe 5 notes de rendement (1 à 5) : la note 1 représente la meilleure carcasse. Ces notes dépendent de la taille de la noix d’entrecôte et de l’épaisseur de gras au niveau de la 12ème côte.
http://www.vigie-viande.info/VigieViande/VViande.nsf/75b3c9e...
http://www.vigie-viande.info/VigieViande/VViande.nsf/75b3c9e...
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