TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

ROTI PALETTE [2 records]

Record 1 2018-01-26

English

Subject field(s)
  • Meats and Meat Industries

French

Domaine(s)
  • Salaison, boucherie et charcuterie
CONT

La palette [...] C'est la pièce de viande la plus importante de l'avant de bœuf. Elle est composée de multiples muscles d'une tendreté moyenne à dure, de vertèbres dorsales et d'un os appelé scapulum.

OBS

Bœuf à braiser.

Spanish

Save record 1

Record 2 2005-08-09

English

Subject field(s)
  • Meats and Meat Industries
OBS

Butchers refer to the first, basic cuts made to an animal as primal cuts ... there are eight primal cuts, and beef roasts generally come from five of these ... the chuck section includes ribs 1 through 5 ... as well as the shoulder blade bone.

French

Domaine(s)
  • Salaison, boucherie et charcuterie

Spanish

Save record 2

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: