TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

TOP LOIN [3 records]

Record 1 2020-01-23

English

Subject field(s)
  • Meats and Meat Industries
  • Cooking and Gastronomy
CONT

Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

Key term(s)
  • porkchop

French

Domaine(s)
  • Salaison, boucherie et charcuterie
  • Cuisine et gastronomie
OBS

La forme des côtelettes variera légèrement en fonction de l'endroit où le boucher les taille : [épaule,] bout des côtes, milieu de longe ou surlonge. [...]

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
  • Cocina y gastronomía
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Record 2 2018-01-26

English

Subject field(s)
  • Recipes
  • Restaurant Menus
CONT

A beef roast from the rib section between the short loin and the chuck. The three most popular styles are standing rib roast, rolled rib roast and rib-eye roast. The standing rib roast usually includes at least three ribs(less than that is really just a very thick steak). It's roasted standing upright, resting on its rack of ribs, thereby allowing the top layer of fat to melt and self-baste the meat. A rolled rib roast has had the bones removed before being rolled and tied into a cylinder.

French

Domaine(s)
  • Recettes de cuisine
  • Menus (Restauration)

Spanish

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Record 3 1977-06-22

English

Subject field(s)
  • Horse Husbandry
CONT

The loin includes the portion of the top which extends from the last ribs to the hips. Short, heavy loin muscles are demanded because they furnish the chief means of support for the lumbar vertebrae.

French

Domaine(s)
  • Élevage des chevaux
CONT

Rein. (...) Situé entre le dos et la croupe, limité latéralement par les flancs, sa forme est liée à celle du dos et sa base est formée par les vertèbres lombaires. Il doit être large (...), bien musclé derrière la selle (...), plutôt court, mais sans excès (...)

Spanish

Save record 3

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