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  1. Yul Senior Member

    Canada, French
    Context: "For the past two years, I couldn't sell the $19 hanger steak" says Leslie. "I had all but given up , but suddenly I'm moving 40 to 50 pounds per week".
    We all agree that Leslie is a restaurant owner, don't we?
    Yul
     
  2. Kelly B

    Kelly B Senior Member

    USA English
    Ou un boucher, peut-être? hanger steak est proche à skirt steak, ce qui est traduit le bifteck de hampe selon le GDT.
     
  3. Fred-erique Senior Member

    French living in Spain
    hanger steak = hanging tender = butcher's steak = butcher's tenderloin = onglet Notes: This is the part of the diaphragm that hangs between the last rib and the loin. It's often ground in hamburger (or butchers just take it home), but some people claim that its grainy texture and intense flavor make it a first-rate steak (if marinated first). It's better known in France than in the United States, so you'll probably have to ask your butcher to set one aside for you.
     
  4. Fred-erique Senior Member

    French living in Spain
    Je crois que Filet de Boeuf doit correspondre
     
  5. Yul Senior Member

    Canada, French
    Bifteck de hampe (hampe -selon Larousse-portion charnue périphérique du diagramme du boeuf), serait donc la "bonne" traduction à ce que je peux voir. Je note cependant que le boucher ne doit pas l'entendre très souvent et pas seulement à cause du prix.Peut-être y -a-t-il un terme plus courant?
     
  6. Fred-erique Senior Member

    French living in Spain
    J'ai trouvé! ONGLET
    On dit que l'onglet est la pièce préférée du boucher, il porte d'ailleurs souvent le nom sur les étals de morceau du boucher.
     
  7. Yul Senior Member

    Canada, French
    Fred-erique, tu as très possiblement raison puisque Larousse définit aussi l'onglet comme étant le morceau du boeuf tiré des muscles du diaphragme, qui fournit des biftecks appréciés. Un onglet aux champignons risquerait donc d'être succulent.
    Merci pour toutes ces collaborations.
    Yul
     
  8. Yul Senior Member

    Canada, French
    Onglet (French), lombatello (Italian), solomillo (Spanish). In US, it has only recently been popular;formely it was not considered as a separated cut. That's the whole story you will get at http://www.answers.com/hanger-steak
     

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