TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
BACK-BONELESS SHORT CUT-FALSE LEAN BELLY STRIP REMOVED [1 record]
Record 1 - internal organization data 2008-12-09
Record 1, English
Record 1, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 1, Main entry term, English
- back-boneless short cut-false lean and belly strip removed
1, record 1, English, back%2Dboneless%20short%20cut%2Dfalse%20lean%20and%20belly%20strip%20removed
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
(C209) Same as C205, with false lean and belly strip removed. Maximum fat 6mm. 1, record 1, English, - back%2Dboneless%20short%20cut%2Dfalse%20lean%20and%20belly%20strip%20removed
Record number: 1, 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 1, English, - back%2Dboneless%20short%20cut%2Dfalse%20lean%20and%20belly%20strip%20removed
Record 1, French
Record 1, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 1, Main entry term, French
- longe-désossée, coupe courte-sans faux maigre, ni lisière de flanc
1, record 1, French, longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dsans%20faux%20maigre%2C%20ni%20lisi%C3%A8re%20de%20flanc
correct
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
(C209) Même que C205. Le faux maigre et la lisière de flanc sont enlevés. Épaisseur maximale de 6 mm de gras. 1, record 1, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dsans%20faux%20maigre%2C%20ni%20lisi%C3%A8re%20de%20flanc
Record number: 1, 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 1, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dsans%20faux%20maigre%2C%20ni%20lisi%C3%A8re%20de%20flanc
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 1, Main entry term, Spanish
- lomo-deshuesado, corte corto, sacando parte magra falsa y tira de pecho
1, record 1, Spanish, lomo%2Ddeshuesado%2C%20corte%20corto%2C%20sacando%20parte%20magra%20falsa%20y%20tira%20de%20pecho
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
(C209) Igual que C205, pero sacando la parte magra falsa y tira de pecho. Máximo de grasa: 6 mm. 1, record 1, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2C%20sacando%20parte%20magra%20falsa%20y%20tira%20de%20pecho
Record number: 1, 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 1, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2C%20sacando%20parte%20magra%20falsa%20y%20tira%20de%20pecho
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2025
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
Language Portal of Canada
Access a collection of Canadian resources on all aspects of English and French, including quizzes.
Writing tools
The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.
Glossaries and vocabularies
Access Translation Bureau glossaries and vocabularies.
- Date Modified: