TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 DEF

A small filet of beef usu. cut from the tip of the tenderloin and encircled by a strip of suet, salt pork, or bacon for quick cooking.  1, record 1, English, - tournedos

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 DEF

Tranche de filet de bœuf assez épaisse, généralement entourée d'une barde de lard.  3, record 1, French, - tournedos

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

A large steak cut from the thick end of the short loin and containing a T-shaped bone and a large piece of tenderloin.  2, record 2, English, - porterhouse

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Morceau de la carcasse de bœuf correspondant à la région du rein et de la croupe.  2, record 2, French, - aloyau

Record number: 2, Textual support number: 1 OBS

Dans la découpe des viandes, l'aloyau est un morceau de demi-gras. Il renferme le filet, le contre-filet et le romsteck.  2, record 2, French, - aloyau

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

Prepared from a fully skinned tenderloin which has the side seam, silverskin and all external fat removed.  1, record 3, English, - tenderloin%20steak%2C%20fully%20skinned

Record 3,  Textual support,  French

Record number: 3, 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 3, French, - bifteck%20de%20filet%20compl%C3%A8tement%20par%C3%A9

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 OBS

The [beef] tenderloin is removed from the long loin in one piece, including the side-seam. The fat is trimmed down not to exceed 1/2"(13 mm) at any one point, and tapers down to the silverskin at a point 2/3 down the length of the tenderloin, as measured from the butt end.  2, record 4, English, - tenderloin%20regular%20trim

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 OBS

Le filet [de bœuf] est enlevé de la longe longue en un seul morceau, incluant la commissure latérale. Le gras est paré de façon à n'excéder 1/2" (13 mm) en aucun point et il est amenuisé de façon à ce qu'au 2/3 du filet, mesuré à partir de la tête du filet, il rejoigne la membrane argentée.  1, record 4, French, - filet%20r%C3%A9gulier

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, 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 5, English, - fully%20skinned%20tenderloin

Record 5,  Textual support,  French

Record number: 5, 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 5, French, - filet%20compl%C3%A8tement%20par%C3%A9

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

[A] small steak from the thin end of the short loin containing a T-shaped bone and a small piece of tenderloin.  2, record 6, English, - T%2Dbone%20steak

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

aloyau : Région lombaire du bœuf, s'étendant de l'avant-dernière côte à la partie antérieure du bassin, renfermant le filet, le romsteck et le contre-filet.  2, record 6, French, - bifteck%20d%27aloyau

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A large steak cut from the thick end of the short loin to contain a T-shaped bone and a large piece of tenderloin.  2, record 7, English, - porterhouse%20steak

Record number: 7, Textual support number: 1 CONT

Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with(on the other side of the bone) a large strip steak.  3, record 7, English, - porterhouse%20steak

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Aloyau, gros filet : la partie de la longe courte qui est séparée de l'aloyau par une coupe franche qui passe immédiatement [devant (antérieure à)] la pointe du muscle fessier moyen (gluteus medius) et plus ou moins à travers le centre du corps de la [quatrième] vertèbre lombaire.  3, record 7, French, - bifteck%20d%27aloyau%2C%20gros%20filet

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

The tenderest part of a loin of beef, pork, etc., located under the short ribs and consisting of the psoas muscle.  2, record 8, English, - tenderloin

Record number: 8, Textual support number: 1 CONT

Tenderloin medallion.  3, record 8, English, - tenderloin

Record number: 8, Textual support number: 1 OBS

The fillet is subdivided into the butt tenderloin and the remainder(which then becomes the short tenderloin), comprising the tenderloin centre cut and the tenderloin tip. Any slice taken from the fillet of beef counts as a "fillet steak. ""Filet mignon" is specifically a cooking term.  4, record 8, English, - tenderloin

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Morceau de viande, partie charnue et tendre qu'on lève le long de l'épine dorsale de quelques animaux.  2, record 8, French, - filet

Record number: 8, Textual support number: 1 OBS

On subdivise le filet en séparant la tête (butt tenderloin) du reste (qui devient alors du filet raccourci), comprenant le milieu de filet et la queue de filet. Toute tranche prélevée sur le filet de bœuf est du «bifteck de filet». Le terme «filet mignon» est réservé à la cuisine.  3, record 8, French, - filet

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 DEF

Capa muscular que se extiende por entre las costillas y el lomo [en los animales de matadero].  2, record 8, Spanish, - solomillo

Record number: 8, Textual support number: 1 PHR

Medallones de solomillo.  3, record 8, Spanish, - solomillo

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The veal tenderloin is sold as either the tenderloin butt or a full tenderloin. It can be cut into medallions or roasted whole. The veal tenderloin is extremely tender, and its medallions are often pan seared, almost like scallop.  2, record 9, English, - veal%20tenderloin

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 CONT

Le filet de veau se savoure nature, mariné ou farci. Il est délicieux accompagné de légumes, de riz, de pâtes ou de pommes de terre. Les restes de filet de veau sont tout indiqués pour préparer de succulents sandwichs, des salades ou des plats de pâtes.  2, record 9, French, - filet%20de%20veau

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Medallions : Boneless medallions of veal cut from the butt tenderloin.  3, record 10, English, - medallion%20of%20veal

Record number: 10, Textual support number: 1 OBS

medallion of veal; veal medallion: terms usually used in the plural.  4, record 10, English, - medallion%20of%20veal

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 CONT

Médaillons de veau à l'érable et aux poires.  2, record 10, French, - m%C3%A9daillon%20de%20veau

Record number: 10, Textual support number: 1 OBS

médaillon de veau : terme habituellement utilisé au pluriel.  3, record 10, French, - m%C3%A9daillon%20de%20veau

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 OBS

rodaja; medallón: términos utilizados generalmente en plural.  2, record 10, Spanish, - medall%C3%B3n%20de%20ternera

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Stuffed veal tenderloin filled with spinach, plum tomatoes, buffalo mozzarella and fresh basil.  2, record 11, English, - stuffed%20veal%20tenderloin

Record 11,  Textual support,  French

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 OBS

tenderloin : A long, cylindrical, boneless cut of meat from the loin section of beef, pork, veal, and lamb [which] extends from the rib cage to the pelvis.  2, record 12, English, - pork%20tenderloin

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 DEF

[Pièce de viande] très tendre et dotée d'un grain très fin [constituée] du long muscle étroit qui court de part et d'autre de l'échine, sur le dessus de la longe [du porc].  2, record 12, French, - filet%20de%20porc

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Pan-seared medallions of veal tenderloin with sautéed wild mushrooms.  3, record 13, English, - medallion%20of%20veal%20tenderloin

Record number: 13, Textual support number: 2 CONT

Veal tenderloin medallions with Gorgonzola crust. Served with mashed potatoes, caramelized onions, sautéed spinach, and cherry-cabernet demi-glace.  4, record 13, English, - medallion%20of%20veal%20tenderloin

Record number: 13, Textual support number: 1 OBS

medallion of veal tenderloin; veal tenderloin medallion : terms usually used in the plural.  5, record 13, English, - medallion%20of%20veal%20tenderloin

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

médaillon de filet de veau : terme habituellement utilisé au pluriel.  2, record 13, French, - m%C3%A9daillon%20de%20filet%20de%20veau

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 OBS

medallón; rodaja: términos utilizados generalmente en plural.  2, record 13, Spanish, - medall%C3%B3n%20de%20solomillo%20de%20ternera

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

medallion of pork tenderloin; pork tenderloin medallion : terms usually used in the plural.  3, record 14, English, - medallion%20of%20pork%20tenderloin

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 CONT

Médaillons de filet de porc avec crème au cari et à la mangue.  2, record 14, French, - m%C3%A9daillon%20de%20filet%20de%20porc

Record number: 14, Textual support number: 1 OBS

médaillon de filet de porc : terme habituellement utilisé au pluriel.  3, record 14, French, - m%C3%A9daillon%20de%20filet%20de%20porc

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 OBS

rodaja; medallón: términos utilizados generalmente en plural.  2, record 14, Spanish, - medall%C3%B3n%20de%20solomillo%20de%20cerdo

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Chateaubriand is a thick cut(weighing approximately 10 ounces, meant to serve 2 people) taken from the middle of the fillet. It is traditionally grilled and then served with a sauce and potatoes. The term refers more properly to a specific recipe than a cut from the tenderloin.  2, record 15, English, - chateaubriand

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 DEF

Tranche de filet de bœuf, de 3 à 5 cm d'épaisseur, coupée dans le cœur du filet, la partie la plus tendre.  3, record 15, French, - ch%C3%A2teaubriand

Record number: 15, Textual support number: 1 CONT

Le châteaubriand est grillé ou poêlé.  3, record 15, French, - ch%C3%A2teaubriand

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 DEF

Filete grande de carne de res, obtenido del solomillo, generalmente asado con aceite, vino, sal y especias.  2, record 15, Spanish, - Chateaubriand

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 DEF

(C425) The portion of the carcass after removing ham and shoulder. Sirloin and related belly portion removed(short cut). Backbone and related cartilage removed. Tenderloin removed. Sternum and blade bone removed. Back ribs and side ribs removed(sheet ribbed or single ribbed as specified by buyer). Soft rib bones between side rib and sternum may remain or be removed as specified by buyer. Rind on or rindless(as specified by buyer). With, trim at flank end and leanness(measured at center of loin) to be specified by buyer.  1, record 16, English, - boneless%20middle

Record number: 16, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 16, English, - boneless%20middle

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 DEF

(C425) Portion de la demi-carcasse restante après avoir enlevé la cuisse et l'épaule. Pour la coupe courte, surlonge et partie du flanc, correspondante enlevés. Os de l'échine et cartilages correspondants enlevés. Filet, os de poitrine et os de palette enlevés. Côtes levées régulières et de dos enlevées d'une pièce ou individuellement selon les spécifications de l'acheteur. Avec ou sans les cartilages de bout de côte tel que spécifié par l'acheteur. Avec ou sans couenne tel que spécifié par l'acheteur. Dimensions de la pièce, façon de parer le blanc et teneur en gras (mesurée au centre de l'échine) à être spécifiés par l'acheteur.  1, record 16, French, - milieu%20d%C3%A9soss%C3%A9

Record number: 16, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 16, French, - milieu%20d%C3%A9soss%C3%A9

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 DEF

(C425) Es la parte de la canal que queda después de retirar las piernas y la paleta. También se le extrae el solomillo (cadera), el hueso de la espaldilla y los cartílagos. Se extrae el filete. Se extraen el esternón y la paletilla. Se extraen las costillas traseras y abdominales (costillas en lámina o costillas individuales según lo acordado con el cliente). El costillar blando entre la costilla de los flancos y el esternón se pueden dejar o extraer (según lo acordado con el cliente). Con piel o sin piel (según lo acordado con el cliente). La anchura, el corte en la parte final del flanco y la magrez (medida en el centro del lomo) las especificará el comprador. (Tocino en México)  1, record 16, Spanish, - panceta%2Dcorte%20%5C%22Australiano%5C%22

Record number: 16, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 16, Spanish, - panceta%2Dcorte%20%5C%22Australiano%5C%22

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

Cut from a point on the rib perpendicularly down from the ventral side of the thoracic vertebrae, where shoulder was removed, to a point about 25 mm from the tenderloin at the ham end. Cut from belly to leave a 12 cm maximum rib measured from backbone.  1, record 17, English, - loin

Record number: 17, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 17, English, - loin

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

Prélevée en tranchant à angle droite de l'échine, du côté interne de la cage thoracique, à partir du point d'où on a prélevé l'épaule jusqu'à environ 25 mm de l'extrémité du filet près de la cuisse. La coupe du flanc doit laisser un maximum de 12 cm de côte à partir de l'échine.  1, record 17, French, - longe

Record number: 17, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 17, French, - longe

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

Cortar desde un punto de la costilla perpendicularmente hacia abajo del lado ventral de la vértebra torácica de donde se extrajo la paleta, hasta un punto a unos 25 mm del filete en el extremo de jamón. Cortar desde el pecho para dejar una costilla de 12 cm como máximo medida desde el espinazo.  1, record 17, Spanish, - lomo

Record number: 17, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 17, Spanish, - lomo

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

(C506) The portion of the backbones with adhering meat removed from the tenderloin end of the loin.  1, record 18, English, - backrib%20end

Record number: 18, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 18, English, - backrib%20end

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

(C506) La portion des côtes levées de dos, avec viande adhérente, du bout du filet.  1, record 18, French, - bout%20des%20c%C3%B4tes%20lev%C3%A9es%20de%20dos

Record number: 18, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 18, French, - bout%20des%20c%C3%B4tes%20lev%C3%A9es%20de%20dos

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 DEF

(C506) Porción de los huesos lumbares sin la carne del filete y lomo.  1, record 18, Spanish, - punta%20de%20la%20costilla%20trasera

Record number: 18, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 18, Spanish, - punta%20de%20la%20costilla%20trasera

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 DEF

(C227) Prepared from impact tenderloin. All glandular and blood tissue removed. Side muscle removed. Defatted.  1, record 19, English, - tenderloin%2Dside%20muscle%20removed%2Ddefatted

Record number: 19, Textual support number: 1 OBS

Source: Canadian Pork Buyer’s Manual. The pork cuts illustrated and described in this manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 19, English, - tenderloin%2Dside%20muscle%20removed%2Ddefatted

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 DEF

(C227) Préparé à partir du filet non paré. Toutes glandes, tissus sanguins et meurtrissures enlevés. Sans ailes. Dégraissé.  1, record 19, French, - filet%2Dsans%20ailes%2Dd%C3%A9graiss%C3%A9

Record number: 19, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  2, record 19, French, - filet%2Dsans%20ailes%2Dd%C3%A9graiss%C3%A9

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 DEF

(C227) Se saca intacto el filete. Se saca todo el tejido glandular y sanguíneo. Sin músculo lateral. Sin grasa.  1, record 19, Spanish, - filete%2Dsin%20m%C3%BAsculo%20lateral%2Dsin%20grasa

Record number: 19, Textual support number: 1 OBS

Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.  2, record 19, Spanish, - filete%2Dsin%20m%C3%BAsculo%20lateral%2Dsin%20grasa

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

To halve food horizontally without cutting all the way through it so that it resembles the wings of a butterfly or the pages of a book.  1, record 20, English, - butterfly%20cut

Record number: 20, Textual support number: 1 OBS

This is usually done for foods, such as pork tenderloin, that are to be stuffed.  1, record 20, English, - butterfly%20cut

Record 20,  Textual support,  French

Record 20,  Textual support,  Spanish

Record 21,  Textual support,  English

Record number: 21, Textual support number: 1 DEF

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin [and which] is a boneless cut one to two inches thick, very lean with little marbeling, quite tender in texture, and often very expensive.  2, record 21, English, - filet%20mignon

Record number: 21, Textual support number: 1 OBS

In the United States, the Filet Mignon is usually cut from the large end of the tenderloin, between the center section(chateaubriand) and the butt end of the tenderloin. For French chefs, the Filet Mignon often refers to a steak cut from the small end of the tenderloin near the 13th rib.  2, record 21, English, - filet%20mignon

Record 21,  Textual support,  French

Record number: 21, Textual support number: 1 DEF

Pièce de boucherie détaillée à la pointe du filet.  2, record 21, French, - filet%20mignon

Record 21,  Textual support,  Spanish

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 CONT

When the tenderloin in removed from the short loin it is referred to 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 loin.  2, record 22, English, - bone%2Din%20strip%20loin

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 CONT

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 & multifide dorsal) peut être commercialisée avec l'os sous l'appellation de coquille d'aloyau.  2, record 22, French, - coquille%20d%27aloyau

Record 22,  Textual support,  Spanish

Record 23,  Textual support,  English

Record number: 23, 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 23, English, - strip%20loin

Record 23,  Textual support,  French

Record number: 23, 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 23, French, - contre%2Dfilet

Record 23,  Textual support,  Spanish

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 CONT

bake: to prepare (as food) by a dry heat either in an oven or on heated metal or stone or under coals.  1, record 24, English, - dry%20heat

Record number: 24, Textual support number: 2 CONT

Tender beef cuts such as tenderloin, sirloin, porterhouse, T-bone... are best for cooking by dry heat, as in broiling or roasting.  2, record 24, English, - dry%20heat

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 CONT

La chaleur sèche est caractérisée par une température extérieure élevée, supérieure à 100 [Celsius] [...]  1, record 24, French, - chaleur%20s%C3%A8che

Record number: 24, Textual support number: 2 CONT

Types de cuisson. [...] à la chaleur sèche [,] cuisson sans l'intermédiaire d'un liquide ou d'un corps gras abondant. La chaleur peut être transmise soit par conduction (gril en fonte chauffé à la flamme), qui permet la grillade, soit par convection (four) ou par rayonnement (infrarouge), qui permettent le rôtissage de viandes ou de volailles et le gratin de certains mets saupoudrés de chapelure.  2, record 24, French, - chaleur%20s%C3%A8che

Record 24,  Textual support,  Spanish

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 DEF

The thick, red muscle dorsal attachments of the diaphragm. Butchers call these muscles the hanging tenderloin or hanging tender.  1, record 25, English, - pillars%20of%20the%20diaphragm

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 DEF

Éléments d'insertion postérieure du diaphragme à la colonne lombaire, constitués de fibres formant deux gros faisceaux, le pilier droit et le pilier gauche.  1, record 25, French, - piliers%20du%20diaphragme

Record 25,  Textual support,  Spanish

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

"Buckeye" is a packing house term and is not accepted as a product term on labels. Such labels should read : Boneless pork loin, tenderloin end [buckeye]. "Buckeye" is nonetheless commonly used and accepted in the slaughterhouse industry. This information was obtained from Mr. Kasmata from Standard and Labelling, Meat Hygiene Division, Agriculture Canada.  2, record 26, English, - Boneless%20pork%20loin%2C%20tenderloin%20end

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

Le terme «buckeye" est du jargon et ne devrait pas être utilisé sur les étiquettes d'emballage. Selon M. Kasmata, l'expression correcte, pour inscription sur étiquette, serait : longe de porc désossée, bout de filet [buckeye].  2, record 26, French, - bout%20de%20la%20longe%20du%20porc

Record number: 26, Textual support number: 2 OBS

Bout de la longe du porc : équivalent fourni par Turcotte et Turmel, exportateur de viande à Montréal.  2, record 26, French, - bout%20de%20la%20longe%20du%20porc

Record 26,  Textual support,  Spanish

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 OBS

Prepared in similar fashion to Chops, Centre cut with tenderloin removed and chine bone cut away.  1, record 27, English, - chop%2C%20centre%20cut%2C%20tenderloin%20out

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 OBS

Préparées de façon similaire aux côtelettes (milieu de longe) sauf que le filet est enlevé et l'échine coupée.  1, record 27, French, - c%C3%B4telette%20sans%20filet%2C%20milieu%20de%20longe

Record 27,  Textual support,  Spanish

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 OBS

Prepared from the loin. Trimmed with tenderloin and chine bone removed, cut end to end. Average fat covering is 1/4"(6mm). Trimmed so as to follow the shape of the loin muscle.  1, record 28, English, - chop%2C%20regular%2C%20tenderloin%20out

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 OBS

Préparées à partir de la longe parée. Le filet et l'échine sont retirés et la longe est coupée d'un bout à l'autre. La couche de gras a une épaisseur moyenne de 1/4" (6mm). Parées de manière à épouser la forme du muscle de la longe.  1, record 28, French, - c%C3%B4telette%20r%C3%A9guli%C3%A8re%2C%20sans%20filet

Record 28,  Textual support,  Spanish