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Record 1,  Textual support,  English

Record number: 1, 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 1, English, - beef%20grading

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - classement%20du%20b%26oelig%3Buf

Record 1,  Textual support,  Spanish

Record number: 1, 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 1, Spanish, - clasificaci%C3%B3n%20de%20la%20carne%20vacuna

Record number: 1, 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 1, Spanish, - clasificaci%C3%B3n%20de%20la%20carne%20vacuna

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

... a "fat over lean" technique, a lean underpainting can help prevent cracking in later years. A lean layer uses very little oil medium(though you can use artist's grade turpentine or similar) and typically uses paint colors that dry quickly.  1, record 2, English, - lean%20underpainting

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The word "cutter" is a trade term, and refers to the manner inwhich such carcasses are marketed--generally in cuts. Usually, only the ribs and loins of such carcasses will be accepted by the retail fresh-meat trade. Cutter carcasses, as a rule, lack fat covering, except for a thin coat over the back.... Carcasses of this grade are therefore usually boned out for the boneless meat trade, and for curing, sausage, and canning purposes.... Carcasses thrown out of any grade because of extensive bruises often are referred to as "cutters, "because they are never sold in sides or quarters, but are sent to the cutting departments, where the sound parts are converted into commercial cuts. When thus treated, the cuts fall in the grade to which they belong on the basis of quality, conformation, and finish. "Cutter" in this sense has no reference to the "cutter" grade.  1, record 3, English, - cutter%20grade

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 DEF

[A] food in the form of a spreadable emulsion of edible fat or edible oil or both, and is capable of being used for the same purpose as butter or margarine.  2, record 4, English, - fat%20spread

Record number: 4, Textual support number: 1 CONT

LAND O LAKES(r) Light Butter is a 40% fat spread product made with Grade AA butter, water and pasteurized skim milk. It is called Light because it has 1/2 less fat, cholesterol-and calories than LAND O LAKE(r) regular butter.  3, record 4, English, - fat%20spread

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Si tu veux perdre du poids en toute sécurité, sans perdre de muscle, sans être fatigué, je te conseille de faire au moins 3 repas par jour et 1 collation si tu en as l'habitude. Pour garder une alimentation équilibrée et peu calorique, tu peux prendre : le petit déjeuner : pain ou céréales peu sucrées, un peu de matière grasse à tartiner, un produit laitier maigre et sans sucre, une boisson chaude sans sucre et tu peux ajouter un fruit si tu as l'habitude d'un petit déjeuner complet.  1, record 4, French, - mati%C3%A8re%20grasse%20%C3%A0%20tartiner

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

(hogs) Amount of meat left after removing skin and surplus fat. Relation of grade to carcass cut-out in pigs  1, record 5, English, - carcass%20cut%2Dout

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Relation entre la catégorie et la carcasse parée des porcs.  1, record 5, French, - carcasse%20par%C3%A9e

Record 5,  Textual support,  Spanish