TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The sheet ribbed belly is similar to the bone-in belly except the spareribs are removed in one piece as well as most of the associated bones and cartilage. The sheet ribbed belly should be relatively square in appearance. Sheet ribbed bellies may be purchased skin-on or skin-off with the fat at the edge of the cut tapered to meet the lean.  2, record 1, English, - pork%20belly%2C%20sheet%20ribbed

Record number: 1, Textual support number: 1 OBS

The pork belly comes from the cut of the shoulder, the leg and the loin. The pork belly ribs are pulled out, then the pork belly is skinned. Following that, the posterior extremity is trimmed at a 90° angle and the ventral line is cut parallel to the line of the loin, according to the desired dimensions.  1, record 1, English, - pork%20belly%2C%20sheet%20ribbed

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

plat de côtes : Morceau [qui] fait partie des cinq pièces de la poitrine-hachage, placée à proximité de l'épaule.  2, record 1, French, - flanc%20de%20porc%20%28plat%20de%20c%C3%B4tes%29

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 OBS

The [beef] tenderloin is removed from the long loin in one piece, including the side-seam. The fat is trimmed down not to exceed 1/2"(13 mm) at any one point, and tapers down to the silverskin at a point 2/3 down the length of the tenderloin, as measured from the butt end.  2, record 2, English, - tenderloin%20regular%20trim

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Le filet [de bœuf] est enlevé de la longe longue en un seul morceau, incluant la commissure latérale. Le gras est paré de façon à n'excéder 1/2" (13 mm) en aucun point et il est amenuisé de façon à ce qu'au 2/3 du filet, mesuré à partir de la tête du filet, il rejoigne la membrane argentée.  1, record 2, French, - filet%20r%C3%A9gulier

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

Portioned end to end from a centre cut loin. Surface fat is trimmed following the natural shape of the loin so as to produce chops with an average fat covering of 1/4"(6mm).  1, record 3, English, - chop%2C%20centre%20cut

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Découpées d'un bout à l'autre d'un milieu de longe. Le gras de la surface est paré suivant la forme naturelle de la longe de sorte que les côtelettes ont une couche de gras d'une épaisseur moyenne de 1/4" (6mm).  1, record 3, French, - c%C3%B4telette%2C%20milieu%20de%20longe

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

Prepared from the loin. Trimmed with tenderloin and chine bone removed, cut end to end. Average fat covering is 1/4"(6mm). Trimmed so as to follow the shape of the loin muscle.  1, record 4, English, - chop%2C%20regular%2C%20tenderloin%20out

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Préparées à partir de la longe parée. Le filet et l'échine sont retirés et la longe est coupée d'un bout à l'autre. La couche de gras a une épaisseur moyenne de 1/4" (6mm). Parées de manière à épouser la forme du muscle de la longe.  1, record 4, French, - c%C3%B4telette%20r%C3%A9guli%C3%A8re%2C%20sans%20filet

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

Prepared by cutting the entire Loin, Trimmed end to end. Average fat covering is 1/4"(6mm). Trimmed so as to follow the shape of the loin muscle.  1, record 5, English, - chop%2C%20regular

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Préparées en coupant la longe parée d'un bout à l'autre. La couche de gras a une épaisseur moyenne de 1/4" (6mm). Parées de manière à épouser la forme du muscle de la longe.  1, record 5, French, - c%C3%B4telette%20r%C3%A9guli%C3%A8re

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

[This cut of pork] consists of the strip of rib bones and connecting meat obtained when boning the entire Loin, Trimmed.  1, record 6, English, - back%20rib%2C%20tail%20off

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

[Ces pièces de porc sont] faites de la bande de côtes et de la viande costale obtenues lors du désossage de la longe entière parée.  1, record 6, French, - c%C3%B4te%20lev%C3%A9e%20de%20dos%2C%20par%C3%A9e

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

Prepared from the Strip Loin, Boneless, Regular Trim. Chain meat and all finger meat is cleanly removed and the back strap is trimmed off, uncovering an even strip of lean over the front of the strip loin. Fat cover averages 1/4"(6mm). Tail length 0" x 1"(0 x 25 mm).  1, record 7, English, - strip%20loin%2C%20boneless%2C%20special%20trim

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

Préparée à partir d'un contre-filet régulier. Les parures des côtes et toute la viande intercostale sont enlevées et le ligament dorsal retiré de façon à laisser un lambeau de maigre uniforme à l'avant du contre-filet. La couche de gras a une épaisseur moyenne de 1/4" (6mm). L'extrémité mesure 0" x 1" (0 x 25 mm).  1, record 7, French, - contre%2Dfilet%2C%20parage%20sp%C3%A9cial

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 OBS

Prepared from the remaining part of whole side after breaking out the ham, shoulder and belly. Fat is trimmed to an average thickness of 1/4" (6mm), not exceeding 3/8" (10mm) at any point.  1, record 8, English, - loin%2C%20trimmed

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Préparée à partir du reste de la demi-carcasse une fois le jambon, l'épaule et le flanc enlevés. Le gras est paré à une épaisseur moyenne de 1/4" (6mm) et n'excède pas 3/8" (10mm) en aucun point.  1, record 8, French, - longe%20par%C3%A9e

Record 8,  Textual support,  Spanish