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SEAM FAT [5 records]
Record 1 - internal organization data 2018-01-26
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
Record 1, Main entry term, English
- stewing beef
1, record 1, English, stewing%20beef
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
A commercial standard for chunks of beef cut from any portion of the carcass except the heel and shank : 85% of it must be the equivalent of a 0. 75-to 1. 5-in.(19-to 38-mm) cube, and surface or seam fat shall not exceed 0. 25 in.(6 mm) in thickness. 1, record 1, English, - stewing%20beef
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- bœuf à ragoût
1, record 1, French, b%26oelig%3Buf%20%C3%A0%20rago%C3%BBt
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- bœuf à bouillir 2, record 1, French, b%26oelig%3Buf%20%C3%A0%20bouillir
correct, masculine noun
Record 1, Textual support, French
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2018-01-03
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- baron of beef round 1, record 2, English, baron%20of%20beef%20round
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
Made up the inside Round and Outside Round held together by their natural seam. All internal and external fat cover is trimmed not to exceed 3/4"(20 mm) at any one point. The roast is rolled and tied. 1, record 2, English, - baron%20of%20beef%20round
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- baron de ronde de bœuf
1, record 2, French, baron%20de%20ronde%20de%20b%26oelig%3Buf
masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Ce morceau est composé de l'intérieur de ronde et de l'extérieur de ronde maintenus ensemble par leur commissure naturelle. Toute la couche interne et externe de gras est parée de façon à n'excéder 3/4" (20 mm) en aucun point. Le rôti est alors roulé et ficelé. 1, record 2, French, - baron%20de%20ronde%20de%20b%26oelig%3Buf
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2018-01-03
Record 3, English
Record 3, Subject field(s)
- Meats and Meat Industries
Record 3, Main entry term, English
- bottom sirloin ball tip 1, record 3, English, bottom%20sirloin%20ball%20tip
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 OBS
[This beef cut] consists of the knuckle muscles in the posterior end of the Bottom Sirloin Butt, removed along the natural seam. Average fat cover does not exceed 1/4"(6 mm). 1, record 3, English, - bottom%20sirloin%20ball%20tip
Record 3, French
Record 3, Domaine(s)
- Salaison, boucherie et charcuterie
Record 3, Main entry term, French
- pointe de bas de surlonge
1, record 3, French, pointe%20de%20bas%20de%20surlonge
feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 OBS
[Pièce de bœuf] faite de muscles des articulations de l'extrémité postérieure du bas de surlonge enlevés suivant la commissure naturelle. La couche moyenne de gras n'excède pas 1/4" (6 mm). 1, record 3, French, - pointe%20de%20bas%20de%20surlonge
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 2015-10-09
Record 4, English
Record 4, Subject field(s)
- Meats and Meat Industries
- Labelling (Packaging)
Record 4, Main entry term, English
- fully skinned tenderloin
1, record 4, English, fully%20skinned%20tenderloin
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
- tenderloin, fully skinned 1, record 4, English, tenderloin%2C%20fully%20skinned
correct
Record 4, Textual support, English
Record number: 4, Textual support number: 1 OBS
Prepared from a [beef] tenderloin, special trim by removing all remaining fat, silverskin, and the complete side seam muscle. All ragged edges are trimmed. 1, record 4, English, - fully%20skinned%20tenderloin
Record 4, French
Record 4, Domaine(s)
- Salaison, boucherie et charcuterie
- Étiquetage (Emballages)
Record 4, Main entry term, French
- filet complètement paré
1, record 4, French, filet%20compl%C3%A8tement%20par%C3%A9
correct, masculine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
Préparé à partir d'un filet [de bœuf], parage spécial dont tout le gras, la membrane argentée et la commissure latérale en entier sont enlevés. Les bords effilochés sont taillés. 1, record 4, French, - filet%20compl%C3%A8tement%20par%C3%A9
Record 4, Spanish
Record 4, Textual support, Spanish
Record 5 - internal organization data 2015-10-09
Record 5, English
Record 5, Subject field(s)
- Meats and Meat Industries
- Labelling (Packaging)
Record 5, Main entry term, English
- tenderloin steak, fully skinned
1, record 5, English, tenderloin%20steak%2C%20fully%20skinned
correct
Record 5, Abbreviations, English
Record 5, Synonyms, English
Record 5, Textual support, English
Record number: 5, Textual support number: 1 OBS
Prepared from a fully skinned tenderloin which has the side seam, silverskin and all external fat removed. 1, record 5, English, - tenderloin%20steak%2C%20fully%20skinned
Record 5, Key term(s)
- fully skinned tenderloin steak
Record 5, French
Record 5, Domaine(s)
- Salaison, boucherie et charcuterie
- Étiquetage (Emballages)
Record 5, Main entry term, French
- bifteck de filet complètement paré
1, record 5, French, bifteck%20de%20filet%20compl%C3%A8tement%20par%C3%A9
correct, masculine noun
Record 5, Abbreviations, French
Record 5, Synonyms, French
Record 5, Textual support, French
Record number: 5, Textual support number: 1 OBS
Préparé à partir d'un filet complètement paré auquel on a enlevé la commissure latérale, la membrane argentée et tout le gras externe. 1, record 5, French, - bifteck%20de%20filet%20compl%C3%A8tement%20par%C3%A9
Record 5, Spanish
Record 5, Textual support, Spanish
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