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HIP BEEF [4 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-01-03

English

Subject field(s)
  • Meats and Meat Industries
OBS

[Beef cut] made from a short-cut hip. The shank bone is cut below the tarsal joint and the shank meat is removed to within 2"(50 mm) of the stifle joint.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

[Pièce de bœuf] préparée à partir de la cuisse, coupe primaire. L'os du jarret est coupé juste au-dessous de l'articulation tarsienne et la viande du jarret est parée jusqu'à 2" (50 mm) de l'articulation du grasset.

Spanish

Save record 1

Record 2 2018-01-03

English

Subject field(s)
  • Meats and Meat Industries

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Cuisse est donnée comme équivalent de «hip» dans deux manuels de viande, l'un de l'Office de la langue française et l'autre du Conseil des viandes.

Spanish

Save record 2

Record 3 2012-08-13

English

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

[The] portion of the hip [of beef] which is separated from the round by a straight cut which passes through the base of the shaft of the leg bone(distal extremity of the femur) and from the shank by a straight cut passing through the stifle joint(tibio-femoral articulation).

CONT

[The] heel of round is a boneless, wedge-shaped cut containing top, bottom, and eye of round muscles. It is the least tender cut of round and has considerable amounts of connective tissue. It is usually prepared by braising or by cooking in liquid.

French

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

Partie de la cuisse [de bœuf] qui est séparée de la ronde par une coupe franche à la base du corps de l'os de la jambe (extrémité distale du fémur) et du jarret par une coupe franche à travers le grasset (articulation tibio-fémorale).

Spanish

Save record 3

Record 4 2011-12-29

English

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

The process is called pelvic suspension or hip free suspension. The stretching of the muscles results in more tender meat after cooking. It was originally described for beef carcasses in North America... and became known as the tenderstretch method.

CONT

The tenderstretch process changes the tension on the muscles during cooling and affects meat tenderness, particularly of the greater value loin muscles ...

Key term(s)
  • tender-stretch process
  • tender-stretch method

French

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

Consiste à suspendre la demi-carcasse non pas par la crosse mais par le quasi, ce qui a pour effet de maintenir le muscle long dorsal en extension et donc de réduire au minimum les effets de contractures au froid.

Spanish

Save record 4

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© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

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