TERMIUM Plus®

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LEG HIP BONE [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 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 1

Record 2 1976-06-19

English

Subject field(s)
  • Meats and Meat Industries

French

Domaine(s)
  • Salaison, boucherie et charcuterie

Spanish

Save record 2

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