TERMIUM Plus®

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

BOTTOM SIRLOIN BUTT BONELESS [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

(Beef cut) separated from the Top Sirloin Butt. The flank, underlying fat and membranous tissue are removed. The cap is trimmed to an average of 1/2" (13 mm) and does not exceed 3/4" (20 mm) at any one point. The remaining two pieces are rolled, tied or netted, or separated.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

(Morceau de bœuf) préparé à partir du haut de surlonge désossée. Le flanc, le gras sous-jacent et le tissu membraneux sont enlevés. La couche de gras est parée de façon à avoir une épaisseur moyenne de 1/2" (13 mm) et à n'excéder 3/4" (20 mm) en aucun point. Les deux morceaux qui restent sont roulés et maintenus ainsi par une ficelle ou un filet, ou séparés.

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: