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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The V-lock mechanism secures the vein in place during harvesting and transection of branches. It ensures that all branches are coagulated and cut prior to removing the harvester rod from the leg.  1, record 1, English, - harvester%20rod

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Stockings(or hose) or hose tops were... worn on the lower leg. The hose tops were a derivation of the knitted stockings which emerged not from tradition but convenience. When the toes and heels of a soldier's stockings wore away he would cut them back until eventually he would be left with a saddle where the sole of his stocking once was. When this too wore away he was left with nothing but the upper portion of his stocking, preserved today as hose tops, an item of dress still issued to highland soldiers in the modern Australian army.  2, record 2, English, - hose%20top

Record number: 2, Textual support number: 1 OBS

hose top: designation usually used in the plural.  3, record 2, English, - hose%20top

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

The sheet ribbed belly is similar to the bone-in belly except the spareribs are removed in one piece as well as most of the associated bones and cartilage. The sheet ribbed belly should be relatively square in appearance. Sheet ribbed bellies may be purchased skin-on or skin-off with the fat at the edge of the cut tapered to meet the lean.  2, record 3, English, - pork%20belly%2C%20sheet%20ribbed

Record number: 3, Textual support number: 1 OBS

The pork belly comes from the cut of the shoulder, the leg and the loin. The pork belly ribs are pulled out, then the pork belly is skinned. Following that, the posterior extremity is trimmed at a 90° angle and the ventral line is cut parallel to the line of the loin, according to the desired dimensions.  1, record 3, English, - pork%20belly%2C%20sheet%20ribbed

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

plat de côtes : Morceau [qui] fait partie des cinq pièces de la poitrine-hachage, placée à proximité de l'épaule.  2, record 3, French, - flanc%20de%20porc%20%28plat%20de%20c%C3%B4tes%29

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Chainsaw chaps are made from cut resistant material that prevent a moving chain from cutting through the material. Typically the material will stop the chain from moving or force the chainsaw to cut the chaps rather than your leg...  2, record 4, English, - chainsaw%20chaps

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

... lamb chops are pieces of meat that are cut small enough to serve as individual portions. They’re often grilled, broiled, or pan-fried. The most elegant choices are the lamb rib chop and the lamb loin chop. The lamb sirloin chop and lamb leg chop aren’t quite as tender, but they’re quite good if you take care not to overcook them.  2, record 5, English, - lamb%20chop

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 CONT

Côtelettes de bout de côte, de filet, de longe ou papillon, toutes les côtelettes d’agneau font d’excellentes grillades.  2, record 5, French, - c%C3%B4telette%20d%27agneau

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 OBS

chuleta de cordero: término utilizado generalmente en plural.  2, record 5, Spanish, - chuleta%20de%20cordero

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Turkey legs are commonly neglected in favor of breasts and thighs as a main course. However, turkey legs contain very flavorful meat and can be easily cooked with few spices and seasonings.  3, record 6, English, - leg%20of%20turkey

Record number: 6, Textual support number: 2 CONT

Remove leg tendons as directed for chicken, or cut through skin around leg of turkey, 2 inches above the foot and insert knife beneath tendons to loosen bone from muscle, being careful not to cut tendons.  4, record 6, English, - leg%20of%20turkey

Record 6,  Textual support,  French

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 DEF

A thin slice of meat [or fish] without any bone, typically a special cut of veal from the leg that is [usually] coated, fried, and served in a sauce.  3, record 7, English, - escalope

Record number: 7, Textual support number: 1 PHR

Pork loin escalope.  4, record 7, English, - escalope

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Tranche mince de viande ou de poisson.  2, record 7, French, - escalope

Record number: 7, Textual support number: 1 PHR

Escalope de dinde, de saumon, de veau.  2, record 7, French, - escalope

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 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).  2, record 8, English, - heel%20of%20round

Record number: 8, Textual support number: 1 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.  3, record 8, English, - heel%20of%20round

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 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).  2, record 8, French, - talon%20de%20ronde

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Hind legs of bacon pig, cured while still part of the carcass.  2, record 9, English, - gammon

Record number: 9, Textual support number: 1 CONT

Ham is a pig's hind leg, first cut off the carcass and then smoked, salted or dried(or a combination of these) for preservation. Gammon also comes from the hind leg but it is cured as part of a side of bacon and cut off after wards. Gammon may be smoked separately or left unsmoked but it is not matured long enough to have a strong ham flavor and does not keep for as long as ham, which is generally cured more slowly.  3, record 9, English, - gammon

Record number: 9, Textual support number: 2 CONT

For those who are unaware Gammon is from an Old Northern French word "Gambe" for hind leg of the pig or ham. However, if one wants a whole ham then a ham is ordered, if one wants part of the ham(usually boned and rolled or cut into steaks) that portion of the ham is usually called Gammon. All of our hams and gammon are cured using the over 300 year old "Wiltshire Cure" method. [Text accompanied by illustrations]  4, record 9, English, - gammon

Record 9,  Textual support,  French

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 OBS

No confundir con gamón que, en español, denomina una planta de la familia de las Liliáceas.  2, record 9, Spanish, - jam%C3%B3n%20ahumado

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 CONT

Cartilage, bone fragments, and fat that remain after mechanical deboning must be trimmed, and meat coming from our whole leg deboner needs a final cut to remove it from the bone.  1, record 10, English, - mechanical%20deboning

Record 10,  Textual support,  French

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 DEF

A subprimal cut of the pork primal shoulder; cut from the foreleg, it is usually deboned and smoked ...  3, record 11, English, - picnic%20ham

Record number: 11, Textual support number: 1 OBS

Not really a true ham(which comes from the pig's back leg), the picnic ham is taken from the upper part of the foreleg and includes a portion of the shoulder. This cut is also more accurately referred to as the picnic shoulder or pork shoulder.  4, record 11, English, - picnic%20ham

Record number: 11, Textual support number: 2 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.  5, record 11, English, - picnic%20ham

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Partie inférieure de l'épaule [du porc], avec ou sans le jarret, désossée ou non, salée et fumée.  2, record 11, French, - %C3%A9paule%20picnic

Record number: 11, 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.  3, record 11, French, - %C3%A9paule%20picnic

Record 11,  Textual support,  Spanish

Record number: 11, Textual support number: 1 DEF

Paleta o pata delantera curada del cerdo.  1, record 11, Spanish, - lac%C3%B3n

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 DEF

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg(the round primal).  4, record 12, English, - top%20round%20steak

Record number: 12, Textual support number: 1 OBS

Although the top round steak is flavorful and a bit more tender than other round cuts, it should still be marinated first if it is to be grilled or broiled.  4, record 12, English, - top%20round%20steak

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

Bifteck d'intérieur de ronde ou haut de ronde. Ce bifteck est de tendreté moyenne et représente un achat abordable pour une famille. Il ne doit pas être tranché trop épais, environ 1/4 de pouce ou 1 cm.  3, record 12, French, - bifteck%20d%27int%C3%A9rieur%20de%20ronde

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

The Friesian breed is one of the oldest domesticated breeds in Europe. It is native to the province of Friesland in the northern Netherlands.... One of the outstanding characteristics of the Friesian horse is its very long mane and tail. These are never cut and often reach the ground. The breed also has abundant feather and long leg hair reaching from the middle of the leg. The color is always black, and only a white star in the forehead is permissible.  3, record 13, English, - Friesian

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

Race d'origine hollandaise.  1, record 13, French, - frison

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 CONT

Son originarios de la región de los países bajos llamada Frisisa y constituyen una de las razas más antiguas de Europa. A pesar de que sus orígenes entroncan con las razas de sangre fría, los frisones fueron mejorados cruzándolos con caballos de pura raza española y orientales. ... Sus fuertes extremidades están recubiertas de pelaje. ... Capa: Castaña oscura. Se admite que tengan un pequeño lucero blanco.  1, record 13, Spanish, - fris%C3%B3n

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

[A veal cut] prepared from boneless leg pieces. Available tied or netted. If wrapped in a layer of caul fat, fat cover does not weigh more than 15% of total roast.  1, record 14, English, - leg%20roast%2C%20rolled%2C%20boneless

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

[Morceau de veau] préparé à partir de morceaux de cuisseau désossé. Il peut être ficelé ou recouvert d'un filet. S'il est enveloppé dans du gras de coiffe, la couche de gras ne représente pas plus de 15 % du poids total du rôti.  1, record 14, French, - r%C3%B4ti%20de%20cuisseau%20roul%C3%A9%2C%20d%C3%A9soss%C3%A9

Record number: 14, Textual support number: 2 OBS

cuisseau : Cette graphie, puisée des Rectifications de l'orthographe recommandées par le Conseil supérieur de la langue française, est attestée dans le Petit Robert (2004).  2, record 14, French, - r%C3%B4ti%20de%20cuisseau%20roul%C3%A9%2C%20d%C3%A9soss%C3%A9

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 DEF

A surgical flap cut from one leg and attached to the other to repair a defect.  2, record 15, English, - cross%2Dleg%20flap

Record number: 15, Textual support number: 1 CONT

The cross-leg flap used to be the standard flap for covering large defects of skin on the front of the tibia. Although it has been superseded by fasciocutaneous and myocutaneous flaps, it is still occasionally useful.  3, record 15, English, - cross%2Dleg%20flap

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 CONT

Un patient a nécessité une couverture par un lambeau de cross-leg en raison d'une nécrose infectieuse.  2, record 15, French, - lambeau%20de%20cross%2Dleg

Record number: 15, Textual support number: 1 OBS

Cross-leg : Type de lambeau fasciocutané à pédicule.  3, record 15, French, - lambeau%20de%20cross%2Dleg

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 OBS

Pork.  1, record 16, English, - leg%20cut

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

Source : Agriculture Canada.  1, record 16, French, - morceau%20de%20patte

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 OBS

in pork.  1, record 17, English, - leg%20center%20cut

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Le porc :Institut national des viandes, Inc.  2, record 17, French, - coupe%20du%20centre

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Sirloin tip : that portion of the hind quarter obtained by the removal of the flank and by a cut at the knee joint, following the leg bone to the ball joint.  1, record 18, English, - ball%20joint

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 OBS

Source : Dr. Valleriani, Meat Hygiene Division, Agriculture Canada.  1, record 18, French, - joint%20coxo%2Df%C3%A9moral

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 OBS

Sirloin tip : That portion obtained by removal of the flank and by a cut at the knee joint, following the leg bone to a point one inch below the rump knuckle bone. Remove knife and make a second cut splitting the precrural gland and continuing to meet the terminus of the first cut below the rump knuckle bone  1, record 19, English, - precrural%20gland

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

Crural : adj. Qui appartient à la cuisse. Ex. Artère crurale, arcade crurale.  2, record 19, French, - glande%20pr%C3%A9crurale

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

Veneer produced by sawing.  1, record 20, English, - sawn%20veneer

Record number: 20, Textual support number: 1 OBS

for "saw cut veneer" : Veneers are cut in two grades or thicknesses, known as saw cut and knife cut. The first named are the thickest, and vary in thickness from 1/32 to 1/16 of an inch. They are cut from the log with a large circular saw, and usually yield about 12 sheets to the inch. Knife cut veneers are much thinner, modern machines making it possible to get from 50 to 100 sheets to the inch, the very thin ones being used as picture mounts. These are cut with rotary and flat knives. In saw cutting the log is well steamed and placed between two stocks, like a leg in a lathe, and under a knife for its whole length. The log is now forced round and against the knife which drops the required thickness at each revolution. By cutting spirally the grain is accentuated and enlarged.  3, record 20, English, - sawn%20veneer

Record number: 20, Textual support number: 2 OBS

sawn veneer: Term standardized by ISO.  4, record 20, English, - sawn%20veneer

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

Placage obtenu par sciage.  2, record 20, French, - placage%20sci%C3%A9

Record number: 20, Textual support number: 1 OBS

placage scié : Terme normalisé par l'ISO, la BNQ et l'AFNOR.  3, record 20, French, - placage%20sci%C3%A9

Record 20,  Textual support,  Spanish