TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
BONELESS STRIP LOIN [4 records]
Record 1 - internal organization data 2016-03-14
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
Record 1, Main entry term, English
- short-cut strip loin
1, record 1, English, short%2Dcut%20strip%20loin
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
Short-cut(boneless) strip loin of beef. 1, record 1, English, - short%2Dcut%20strip%20loin
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- contre-filet raccourci
1, record 1, French, contre%2Dfilet%20raccourci
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2015-08-17
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- boneless strip loin steak
1, record 2, English, boneless%20strip%20loin%20steak
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
Prepared from the strip loin, boneless, regular with the back strap and excessive finger bone tissue and cartilage removed. The fat cover average 1/4"(6 mm), not exceeding 1/2"(13 mm) at any one point. The tail length does not exceeds 2"(50 mm). 2, record 2, English, - boneless%20strip%20loin%20steak
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- bifteck de contre-filet
1, record 2, French, bifteck%20de%20contre%2Dfilet
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Préparé à partir du contre-filet régulier dont le ligament dorsal, la viande intercostale excessive et le cartilage sont retirés. La couche de gras a une épaisseur moyenne de 1/4" (6 mm) et n'excède 1/2" (13 mm) en aucun point. L'extrémité ne dépasse pas 2" (50 mm). 2, record 2, French, - bifteck%20de%20contre%2Dfilet
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2005-09-27
Record 3, English
Record 3, Subject field(s)
- Meats and Meat Industries
Record 3, Main entry term, English
- strip loin
1, record 3, English, strip%20loin
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
- top loin 2, record 3, English, top%20loin
correct
Record 3, Textual support, English
Record number: 3, Textual support number: 1 OBS
When the tenderloin is removed from the short loin it is referred as tenderloin : The remainder(portion on the dorsal side of the transverse process) of the short loin(longissimus dorsi and multifidus dorsi muscles) may be merchandised with the bone in as strip loin bone-in or shell-on. When this is sold boneless the common name is strip loin. 3, record 3, English, - strip%20loin
Record 3, French
Record 3, Domaine(s)
- Salaison, boucherie et charcuterie
Record 3, Main entry term, French
- contre-filet
1, record 3, French, contre%2Dfilet
correct, masculine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 OBS
Lorsque le filet est enlevé de la longe courte, il est commercialisé comme tel, [c'est-à-dire] filet. La partie qui reste (partie dorsale de l'apophyse de la longe courte (muscles long dorsal & multitide dorsal) peut être commercialisée avec l'os sous l'appellation de coquille d'aloyau. Lorsque cette partie est vendue sans l'os l'appellation usuelle devient contre-filet. 1, record 3, French, - contre%2Dfilet
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 1984-06-01
Record 4, English
Record 4, Subject field(s)
- Meats and Meat Industries
Record 4, Main entry term, English
- strip loin, boneless, special trim 1, record 4, English, strip%20loin%2C%20boneless%2C%20special%20trim
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 OBS
Prepared from the Strip Loin, Boneless, Regular Trim. Chain meat and all finger meat is cleanly removed and the back strap is trimmed off, uncovering an even strip of lean over the front of the strip loin. Fat cover averages 1/4"(6mm). Tail length 0" x 1"(0 x 25 mm). 1, record 4, English, - strip%20loin%2C%20boneless%2C%20special%20trim
Record 4, French
Record 4, Domaine(s)
- Salaison, boucherie et charcuterie
Record 4, Main entry term, French
- contre-filet, parage spécial 1, record 4, French, contre%2Dfilet%2C%20parage%20sp%C3%A9cial
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
Préparée à partir d'un contre-filet régulier. Les parures des côtes et toute la viande intercostale sont enlevées et le ligament dorsal retiré de façon à laisser un lambeau de maigre uniforme à l'avant du contre-filet. La couche de gras a une épaisseur moyenne de 1/4" (6mm). L'extrémité mesure 0" x 1" (0 x 25 mm). 1, record 4, French, - contre%2Dfilet%2C%20parage%20sp%C3%A9cial
Record 4, Spanish
Record 4, Textual support, Spanish
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