TERMIUM Plus®

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

bifteck de contre-filet [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2015-08-17

English

Subject field(s)
  • Meats and Meat Industries
OBS

Prepared from the strip loin, boneless, regular with the back strap and excessive finger bone tissue and cartilage removed. The fat cover average 1/4" (6 mm), not exceeding 1/2" (13 mm) at any one point. The tail length does not exceeds 2" (50 mm).

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Préparé à partir du contre-filet régulier dont le ligament dorsal, la viande intercostale excessive et le cartilage sont retirés. La couche de gras a une épaisseur moyenne de 1/4" (6 mm) et n'excède 1/2" (13 mm) en aucun point. L'extrémité ne dépasse pas 2" (50 mm).

Spanish

Save record 1

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

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

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: