TERMIUM Plus®

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

BOTTOM SIRLOIN BALL TIP [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-01-03

English

Subject field(s)
  • Meats and Meat Industries
OBS

[This beef cut] consists of the knuckle muscles in the posterior end of the Bottom Sirloin Butt, removed along the natural seam. Average fat cover does not exceed 1/4" (6 mm).

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

[Pièce de bœuf] faite de muscles des articulations de l'extrémité postérieure du bas de surlonge enlevés suivant la commissure naturelle. La couche moyenne de gras n'excède pas 1/4" (6 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: