TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
TRIM MEAT [2 records]
Record 1 - internal organization data 2007-10-18
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
Record 1, Main entry term, English
- meat-cutting table
1, record 1, English, meat%2Dcutting%20table
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
- meat cutting table 2, record 1, English, meat%20cutting%20table
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
A meat-cutting table is available for your use should you wish to debone or trim your meat prior to packing it for your return trip. 1, record 1, English, - meat%2Dcutting%20table
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- table de découpe pour viande
1, record 1, French, table%20de%20d%C3%A9coupe%20pour%20viande
feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1984-06-01
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- strip loin, boneless, special trim 1, record 2, English, strip%20loin%2C%20boneless%2C%20special%20trim
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
Prepared from the Strip Loin, Boneless, Regular Trim. Chain meat and all finger meat is cleanly removed and the back strap is trimmed off, uncovering an even strip of lean over the front of the strip loin. Fat cover averages 1/4"(6mm). Tail length 0" x 1"(0 x 25 mm). 1, record 2, English, - strip%20loin%2C%20boneless%2C%20special%20trim
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- contre-filet, parage spécial 1, record 2, French, contre%2Dfilet%2C%20parage%20sp%C3%A9cial
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Préparée à partir d'un contre-filet régulier. Les parures des côtes et toute la viande intercostale sont enlevées et le ligament dorsal retiré de façon à laisser un lambeau de maigre uniforme à l'avant du contre-filet. La couche de gras a une épaisseur moyenne de 1/4" (6mm). L'extrémité mesure 0" x 1" (0 x 25 mm). 1, record 2, French, - contre%2Dfilet%2C%20parage%20sp%C3%A9cial
Record 2, Spanish
Record 2, Textual support, Spanish
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