TERMIUM Plus®

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

PORTERHOUSE STEAK [1 record]

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Filter results by subject field

Alphabetical list of terms

Record 1 2015-08-27

English

Subject field(s)
  • Meats and Meat Industries
DEF

A large steak cut from the thick end of the short loin to contain a T-shaped bone and a large piece of tenderloin.

CONT

Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
CONT

Aloyau, gros filet : la partie de la longe courte qui est séparée de l'aloyau par une coupe franche qui passe immédiatement [devant (antérieure à)] la pointe du muscle fessier moyen (gluteus medius) et plus ou moins à travers le centre du corps de la [quatrième] vertèbre lombaire.

Spanish

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