TERMIUM Plus®

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

cutting establishment [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-01-29

English

Subject field(s)
  • Regulations and Standards (Food)
  • Slaughterhouses
DEF

An establishment in which beef, ovine and veal carcasses are divided into primal and sub-primal cuts and hog carcasses are divided into principal cuts.

French

Domaine(s)
  • Réglementation et normalisation (Alimentation)
  • Abattoirs
DEF

Établissement où les carcasses de bœuf, les carcasses d'ovin et les carcasses de veau sont découpées en coupes primaires et en coupes sous-primaires et où les carcasses de porc sont découpées en coupes principales.

Spanish

Campo(s) temático(s)
  • Reglamentación y normalización (Alimentación)
  • Mataderos
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: