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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Each grade of beef represents a level of quality. High quality indicates that the beef has characteristics that indicate a maximum palatability for the consumer.  1, record 1, English, - grade%20of%20beef

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Cattle that is at least 51% black and exhibit Angus-type characteristics are eligible for "Certified Angus Beef" evaluation. However, it must meet all eight of the following criteria to be labeled "Certified Angus Beef" by USDA Graders : modest or higher degree of marbling; medium or fine marbling texture; "A" maturity; yield grade 3. 9 or leaner; moderately thick or thicker muscling; no hump on the neck exceeding 2 inches; no evidence of internal hemorrhages; no dark cutting characteristics.  1, record 2, English, - Angus%20beef

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le bœuf Angus [...] est reconnu pour sa qualité, sa tendreté et son goût incomparables. C'est une viande persillée, c'est-à-dire parsemée de mince filets de collagène [...]  2, record 2, French, - viande%20de%20b%26oelig%3Buf%20Angus

Record number: 2, Textual support number: 2 CONT

Chez Andy, la viande de bœuf Angus est rigoureusement sélectionnée parmi les meilleures bêtes âgées de 12 mois seulement et élevées aux grains. La viande est légèrement colorée; la texture est excellente grâce à une maturation de 35 jours.  3, record 2, French, - viande%20de%20b%26oelig%3Buf%20Angus

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Beef Grading. Canadian beef is graded in two general ways : Tenderness-as indicated by youthfulness of the carcass. Grade A is the most tender, E the least. Fat level-as indicated by surface fat. 1 is the leanest, 4 the fattest. Most cuts of beef used in the food service trade grade A1, A2 or A3. The grade is most commonly indicated by the "Red Brand" ribbon-rolled down the entire beef side. Grade B shows as a blue ribbon brand.  1, record 3, English, - beef%20grading

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Classement du bœuf. La majeure partie du bœuf vendu au détail est classé. Pour déterminer le rendement en viande comestible des jeunes carcasses, on incise celles-ci entre la 11e et la 12e côte de façon à exposer le muscle long dorsal (faux-filet). Cela permet aux agents de classement d'évaluer la qualité de la viande et de mesurer la couche adipeuse à un point précis déterminé à partir de l'extrémité du faux-filet. La couleur de la couche adipeuse extérieure varie du blanc au bronze ou à l'ambre, selon la maturité de la carcasse. L'âge avancé de l'animal ou certains types de nourritures tels les fourrages verts donnent au gras une teinte jaunâtre, cependant la qualité de la viande n'en n'est pas diminuée.  1, record 3, French, - classement%20du%20b%26oelig%3Buf

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 OBS

La correcta clasificación de la materia prima en términos inequívocos y cuantificables (el novillo y su media res) junto con cualquier dato útil que la caracterice, es la base de todo sistema de tipificación ("grading"). Este consiste en evaluar objetivamente varios indicadores que hacen a la calidad de la carne, como su pH, el color, el marmóreo, el espesor de la grasa, la textura y consistencia de la carne, etc., según preferencias del mercado.  3, record 3, Spanish, - clasificaci%C3%B3n%20de%20la%20carne%20vacuna

Record number: 3, Textual support number: 2 OBS

clasificación de la carne vacuna; tipificación de la carne vacuna: En Argentina y Uruguay estos términos también se utilizan para referirse a la evaluación de la res antes de faenarla.  3, record 3, Spanish, - clasificaci%C3%B3n%20de%20la%20carne%20vacuna

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

An exclusive grade of beef from cattle raised in Kobe, Japan.  1, record 4, English, - Kobe%20beef

Record number: 4, Textual support number: 1 OBS

These pampered cattle are massaged with Sake and fed a special diet that includes plentiful amounts of beer. This specialized treatment results in beef that is extraordinarily tender and full flavored. It also makes the beef extravagantly expensive, which is why it’s rarely available in the United States.  1, record 4, English, - Kobe%20beef

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Parmi les sujets qui seront abordés lors de ces trois journées de conférence, on compte [...] l'application de la technique du «bœuf de Kobe» aux races européennes [...]  2, record 4, French, - b%26oelig%3Buf%20Kobe

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

Color and texture of lean are usually determined by examining the cross section of the loin muscle after a carcass has been "ribbed down", but some indications may be found in other parts of the carcass. While "dark-cutting beef" has the same eating qualities as that of bright color, it is not so attractive to the consumer and is discounted in the trade. Accordingly, it is not accepted for Grade A when the condition is apparent.  3, record 5, English, - dark%2Dcutting%20beef

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

The mark that is made on a beef carcass by a grade roller that shows the grade name and the roller code.  2, record 6, English, - roller%20brand

Record number: 6, Textual support number: 1 CONT

A person other than a grader may mark a livestock carcass that bears a grade name, a grade stamp, a yield stamp or a roller brand ...  3, record 6, English, - roller%20brand

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Marque apposée à l'aide du rouleau à estampiller sur une carcasse de bœuf qui indique le nom de catégorie et le code d'estampillage.  1, record 6, French, - marque%20d%27estampillage

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A lot or plot of land on or in which livestock are fed or fattened for market.  5, record 7, English, - feed%20lot

Record number: 7, Textual support number: 1 CONT

The finishing phase of producing beef to choice grade is a task performed by commercial feedlots and by the farmer-feeder. This program uses a large amount of feed grain, which comprises 85 to 90 percent of the ration.... Equipment includes feeding facilities, pens, handling equipment, watering, and manure disposal systems.  6, record 7, English, - feed%20lot

Record number: 7, Textual support number: 1 OBS

feed lot: term used at the Canadian Grain Commission.  7, record 7, English, - feed%20lot

Record number: 7, Textual support number: 2 OBS

feed lot; feedlot: terms extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  7, record 7, English, - feed%20lot

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Enceinte à l'air libre, avec surface pavée ou en terre et destinée à l'engraissement des animaux.  2, record 7, French, - parc%20d%27engraissement

Record number: 7, Textual support number: 1 OBS

Engraissement. [...] La phase d'engraissement, ou phase de finition, chez un animal domestique, correspond à la dernière partie de sa vie qui peut durer de 1 à 6 mois suivant l'espèce et le type d'animal; elle aboutit à l'abattage en vue de la consommation de la viande.  3, record 7, French, - parc%20d%27engraissement

Record number: 7, Textual support number: 2 OBS

parc d'engraissement : terme en usage à la Commission canadienne des grains.  4, record 7, French, - parc%20d%27engraissement

Record number: 7, Textual support number: 3 OBS

parc d'engraissement : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  4, record 7, French, - parc%20d%27engraissement

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Estabulación [...] en la que los animales, generalmente divididos en lotes, permanecen durante la fase de cebo y acabado hasta el momento del sacrificio.  3, record 7, Spanish, - cebadero

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

... the labelling or advertising(including display signs) of retail cuts of beef may include an indication of the grade name that was assigned to the carcass from which it was cut by :... a grading authority established under the Canada Agricultural Products Act or a provincial law.  1, record 8, English, - grading%20authority

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 CONT

[...] l'étiquetage ou la publicité (y compris les écriteaux) des morceaux de détail de bœuf peuvent inclure une indication du nom de la catégorie qui a été attribuée à la carcasse d'origine par : [...] une autorité de classification établie sous le régime de la Loi sur les produits agricoles au Canada ou d'une loi provinciale.  1, record 8, French, - autorit%C3%A9%20de%20classification

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 OBS

grade. Purity standards for chemicals and chemical products established by various specifications.  2, record 9, English, - commercial%20grade

Record number: 9, Textual support number: 2 OBS

commercial.... E(1) : of the kind or quality used in commerce(2) : of an average or inferior quality(commercial oxalic acid)(commercial grade of beef).  3, record 9, English, - commercial%20grade

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

qualité : Critère permettant de distinguer, de hiérarchiser dans une même gamme de produits; catégorie (avec un adj., une apposition ou un compl.) [...]  2, record 9, French, - de%20qualit%C3%A9%20commerciale

Record number: 9, Textual support number: 2 OBS

L'équivalent français «qualité commerciale» est correct mais peu usité; on aura plutôt recours en français à l'adjectif «commercial» ou «du commerce», tout court, apposé au produit dont il est question. Ex. : acide commercial (ou du commerce), solution commerciale (ou du commerce).  1, record 9, French, - de%20qualit%C3%A9%20commerciale

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Beef carcass marketing is moving towards prices based on quality of an individual carcass; so, producers who own their cattle to that stage have the opportunity of getting a superior price on qualifying animals.... With such a system, the buyer determines what he/she wants(quality grade, yield grade, cut size, etc.) and gives price incentives for carcasses that meet those specifications.  1, record 10, English, - carcass%20marketing

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 CONT

[...] un esquema rígido de comercialización de canales o aves enteras, han imposibilitado que se liberen cortes de menor precio para abastecer la creciente demanda por parte de la industria procesadora de carnes frías.  1, record 10, Spanish, - comercializaci%C3%B3n%20de%20canales

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Meat from older cattle falls into one of the following grades : commercial, utility, cutter and canner. The marbling in these grades can be as high as that of prime beef(in the case of the commercial grade) or practically noexistent(canner grade).  1, record 11, English, - canner%20grade

Record number: 11, Textual support number: 1 OBS

The systems for grading veal, calf and lamb are similar to those for beef. Pork, however, doesn’t have a system like the prime or choice grades for beef.  1, record 11, English, - canner%20grade

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish