TERMIUM Plus®

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YIELD STAMP [4 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-07-12

English

Subject field(s)
  • Slaughterhouses
  • Regulations and Standards (Food)
DEF

[The tool] in the shape of a hammer that has a stamp at each end of the head and is used... to apply a grade stamp or a yield stamp to a livestock carcass...

French

Domaine(s)
  • Abattoirs
  • Réglementation et normalisation (Alimentation)
DEF

Instrument en forme de marteau muni d'une estampille à chaque extrémité de la tête[, qui est utilisé pour apposer] l'estampille de classification ou l'estampille de rendement sur une carcasse de bétail.

Spanish

Save record 1

Record 2 2018-07-10

English

Subject field(s)
  • Slaughterhouses
  • Regulations and Standards (Food)
DEF

... the number assigned to a grader that appears on every grade stamp or yield stamp used by the grader...

French

Domaine(s)
  • Abattoirs
  • Réglementation et normalisation (Alimentation)
DEF

[...] numéro attribué au classificateur qui figure sur chaque estampille de classification ou estampille de rendement utilisée par lui [...]

Spanish

Save record 2

Record 3 2017-03-20

English

Subject field(s)
  • Regulations and Standards (Food)
  • Slaughterhouses
  • Meats and Meat Industries
DEF

The mark that is made on a beef carcass by a grade roller that shows the grade name and the roller code.

CONT

A person other than a grader may mark a livestock carcass that bears a grade name, a grade stamp, a yield stamp or a roller brand...

French

Domaine(s)
  • Réglementation et normalisation (Alimentation)
  • Abattoirs
  • Salaison, boucherie et charcuterie
DEF

Marque apposée à l'aide du rouleau à estampiller sur une carcasse de bœuf qui indique le nom de catégorie et le code d'estampillage.

Spanish

Save record 3

Record 4 2011-08-24

English

Subject field(s)
  • Slaughterhouses
  • Meats and Meat Industries
CONT

A carcass may only be graded after it has been inspected and approved for health and safety standards and bears a federal or provincial meat inspection legend or stamp. A certified grader assesses a carcass based on several criteria influencing either carcass quality or yield.

CONT

Carcass quality and price paid to the producer are determined by an index, measured by a government grader, which reflects lean meat yield.

French

Domaine(s)
  • Abattoirs
  • Salaison, boucherie et charcuterie
CONT

La qualité de la carcasse et le prix payé au producteur sont déterminés par un index, mesuré par un préposé au classement du gouvernement, qui reflète la proportion de viande maigre.

Spanish

Save record 4

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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