TERMIUM Plus®

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REGULAR TRIM TENDERLOIN [1 record]

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Alphabetical list of terms

Record 1 2015-10-09

English

Subject field(s)
  • Meats and Meat Industries
  • Labelling (Packaging)
OBS

The [beef] tenderloin is removed from the long loin in one piece, including the side-seam. The fat is trimmed down not to exceed 1/2" (13 mm) at any one point, and tapers down to the silverskin at a point 2/3 down the length of the tenderloin, as measured from the butt end.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Étiquetage (Emballages)
OBS

Le filet [de bœuf] est enlevé de la longe longue en un seul morceau, incluant la commissure latérale. Le gras est paré de façon à n'excéder 1/2" (13 mm) en aucun point et il est amenuisé de façon à ce qu'au 2/3 du filet, mesuré à partir de la tête du filet, il rejoigne la membrane argentée.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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