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PORK CUTS [71 records]
Record 1 - internal organization data 2018-02-14
Record 1, English
Record 1, Subject field(s)
- Fatty Substances (Food)
- Meats and Meat Industries
Record 1, Main entry term, English
- visible fat
1, record 1, English, visible%20fat
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Fat is present in many foods and can be visible or invisible. Visible fat includes trimmable fat on meat and under the skin of chicken. Invisible fat refers to the fat used in processing or preparation of foods (for example, potato chips, muffins, french fries, etc), as well as the fat we add to our food (for example, butter and margarine to breads and vegetables, cream sauces on pasta, and dressing on salads). 1, record 1, English, - visible%20fat
Record number: 1, Textual support number: 2 CONT
All fresh pork cuts, except spare ribs, qualify as "lean" when trimmed of visible fat : that is, they contain less than 10% fat. 1, record 1, English, - visible%20fat
Record 1, French
Record 1, Domaine(s)
- Corps gras (Ind. de l'aliment.)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- gras visible
1, record 1, French, gras%20visible
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- matière grasse visible 2, record 1, French, mati%C3%A8re%20grasse%20visible
feminine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Toutes les coupes de bœuf sur lesquelles on a enlevé le gras visible, sauf les bouts de côtes, correspondent à la définition de viande maigre de Santé Canada. Cela signifie que toutes les coupes de bœuf contiennent moins de 10 % de gras. 3, record 1, French, - gras%20visible
Record number: 1, Textual support number: 1 OBS
matière grasse visible : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques. 4, record 1, French, - gras%20visible
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2017-05-12
Record 2, English
Record 2, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 2, Main entry term, English
- back-boneless short cut-main muscle-eye only
1, record 2, English, back%2Dboneless%20short%20cut%2Dmain%20muscle%2Deye%20only
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
(C211) Same as C205, main muscle, eye only. Maximum fat 3 mm. 1, record 2, English, - back%2Dboneless%20short%20cut%2Dmain%20muscle%2Deye%20only
Record number: 2, 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 2, English, - back%2Dboneless%20short%20cut%2Dmain%20muscle%2Deye%20only
Record 2, French
Record 2, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 2, Main entry term, French
- longe-désossée, coupe courte-muscle principal et œil
1, record 2, French, longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dmuscle%20principal%20et%20%26oelig%3Bil
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
(C211) Même que C205. Compte seulement le muscle principal et l'œil. Épaisseur maximale de 3 mm de gras. 1, record 2, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dmuscle%20principal%20et%20%26oelig%3Bil
Record number: 2, 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 2, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dmuscle%20principal%20et%20%26oelig%3Bil
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 2, Main entry term, Spanish
- lomo-deshuesado, corte corto-músculo principal-ojo muscular
1, record 2, Spanish, lomo%2Ddeshuesado%2C%20corte%20corto%2Dm%C3%BAsculo%20principal%2Dojo%20muscular
correct, masculine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
Record 2, Textual support, Spanish
Record number: 2, Textual support number: 1 DEF
(C211) Igual que C205, músculo principal, ojo muscular. Máximo de grasa: 3 mm. 1, record 2, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2Dm%C3%BAsculo%20principal%2Dojo%20muscular
Record number: 2, 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 2, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2Dm%C3%BAsculo%20principal%2Dojo%20muscular
Record 3 - internal organization data 2012-09-10
Record 3, English
Record 3, Subject field(s)
- Meats and Meat Industries
Record 3, Main entry term, English
- pork offal
1, record 3, English, pork%20offal
correct, see observation, Canada
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 OBS
offal: With reference to meat the term includes all parts that are cut away when the carcass is dressed including liver, kidney, brain, spleen, pancreas, thymus, tripe, and tongue. In the USA the term used is "organ meats" or "variety meat." 1, record 3, English, - pork%20offal
Record number: 3, Textual support number: 2 OBS
offal: Term used at the Canadian Pork Council. 1, record 3, English, - pork%20offal
Record number: 3, Textual support number: 3 OBS
The pork cuts illustrated and described in the Canadian Pork Buyer's Manual represent the industry's basic standard for the primal cuts in the Canadian pork industry. 2, record 3, English, - pork%20offal
Record 3, French
Record 3, Domaine(s)
- Salaison, boucherie et charcuterie
Record 3, Main entry term, French
- abats de porc
1, record 3, French, abats%20de%20porc
correct, masculine noun, plural, Canada
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 OBS
abats de porc : terme en usage au Conseil canadien du porc. 2, record 3, French, - abats%20de%20porc
Record 3, Spanish
Record 3, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
Record 3, Main entry term, Spanish
- menudencia de cerdo
1, record 3, Spanish, menudencia%20de%20cerdo
correct, feminine noun
Record 3, Abbreviations, Spanish
Record 3, Synonyms, Spanish
- víscera de cerdo 2, record 3, Spanish, v%C3%ADscera%20de%20cerdo
correct, feminine noun
- víscera de porcino 3, record 3, Spanish, v%C3%ADscera%20de%20porcino
correct, feminine noun
Record 3, Textual support, Spanish
Record number: 3, Textual support number: 1 OBS
menudencia de cerdo; víscera de cerdo; víscera de porcino: Términos utilizados generalmente en plural. 4, record 3, Spanish, - menudencia%20de%20cerdo
Record 4 - internal organization data 2011-06-09
Record 4, English
Record 4, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 4, Main entry term, English
- heart
1, record 4, English, heart
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 DEF
Offal (C710). Opened. Blood clots removed. 1, record 4, English, - heart
Record number: 4, 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 4, English, - heart
Record 4, French
Record 4, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 4, Main entry term, French
- cœur
1, record 4, French, c%26oelig%3Bur
correct, masculine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 DEF
Abats (C710). Ouvert. Caillots de sang enlevés. 1, record 4, French, - c%26oelig%3Bur
Record number: 4, 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 4, French, - c%26oelig%3Bur
Record 4, Spanish
Record 4, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 4, Main entry term, Spanish
- corazón
1, record 4, Spanish, coraz%C3%B3n
correct, masculine noun
Record 4, Abbreviations, Spanish
Record 4, Synonyms, Spanish
Record 4, Textual support, Spanish
Record number: 4, Textual support number: 1 DEF
Menudencias/Vísceras (C710). Abierto. Se sacan los coágulos de sangre. 1, record 4, Spanish, - coraz%C3%B3n
Record number: 4, 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 4, Spanish, - coraz%C3%B3n
Record 5 - internal organization data 2011-03-16
Record 5, English
Record 5, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 5, Main entry term, English
- lacone
1, record 5, English, lacone
correct
Record 5, Abbreviations, English
Record 5, Synonyms, English
Record 5, Textual support, English
Record number: 5, Textual support number: 1 DEF
Sundries (C350) C352 and C355 together in one piece. 1, record 5, English, - lacone
Record number: 5, 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 5, English, - lacone
Record 5, French
Record 5, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 5, Main entry term, French
- patte longue - «Lacone»
1, record 5, French, patte%20longue%20%2D%20%C2%ABLacone%C2%BB
correct, feminine noun
Record 5, Abbreviations, French
Record 5, Synonyms, French
Record 5, Textual support, French
Record number: 5, Textual support number: 1 DEF
Sous-produits (C350) C352 et C355 en une seule pièce. 1, record 5, French, - patte%20longue%20%2D%20%C2%ABLacone%C2%BB
Record number: 5, 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 5, French, - patte%20longue%20%2D%20%C2%ABLacone%C2%BB
Record 5, Spanish
Record 5, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 5, Main entry term, Spanish
- lacón (manita con chamorro)
1, record 5, Spanish, lac%C3%B3n%20%28manita%20con%20chamorro%29
correct, masculine noun
Record 5, Abbreviations, Spanish
Record 5, Synonyms, Spanish
Record 5, Textual support, Spanish
Record number: 5, Textual support number: 1 DEF
Varios (C350) C352 y C355 juntos. 1, record 5, Spanish, - lac%C3%B3n%20%28manita%20con%20chamorro%29
Record number: 5, 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 5, Spanish, - lac%C3%B3n%20%28manita%20con%20chamorro%29
Record 6 - internal organization data 2009-09-11
Record 6, English
Record 6, Subject field(s)
- Culinary Techniques
- Recipes
Record 6, Main entry term, English
- lard
1, record 6, English, lard
correct, verb
Record 6, Abbreviations, English
Record 6, Synonyms, English
Record 6, Textual support, English
Record number: 6, Textual support number: 1 DEF
To insert strips of pork fat through lean cuts of meat to keep them moist. 2, record 6, English, - lard
Record 6, French
Record 6, Domaine(s)
- Techniques culinaires
- Recettes de cuisine
Record 6, Main entry term, French
- larder
1, record 6, French, larder
correct
Record 6, Abbreviations, French
Record 6, Synonyms, French
Record 6, Textual support, French
Record number: 6, Textual support number: 1 DEF
Ajouter du lard à une pièce de viande ou à certains poissons pour lui donner du moelleux [...] 1, record 6, French, - larder
Record 6, Spanish
Record 6, Campo(s) temático(s)
- Técnicas culinarias
- Recetas de cocina
Record 6, Main entry term, Spanish
- mechar
1, record 6, Spanish, mechar
correct
Record 6, Abbreviations, Spanish
Record 6, Synonyms, Spanish
Record 6, Textual support, Spanish
Record 7 - internal organization data 2009-01-27
Record 7, English
Record 7, Subject field(s)
- Meats and Meat Industries
Record 7, Main entry term, English
- kidney
1, record 7, English, kidney
correct
Record 7, Abbreviations, English
Record 7, Synonyms, English
Record 7, Textual support, English
Record number: 7, Textual support number: 1 CONT
Kidneys are nutritious and, if properly prepared, delicious. It’s often hard to find them in markets, though, since many of them are ruined during the meat inspection process. 2, record 7, English, - kidney
Record number: 7, Textual support number: 1 OBS
Veal kidneys and lamb kidneys are prized for their tenderness and delicate flavor. They can be grilled or sautéed, though they become tough if overcooked. Pork and beef kidneys are tougher, and need to be cooked slowly using moist heat. 2, record 7, English, - kidney
Record number: 7, 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. 3, record 7, English, - kidney
Record 7, French
Record 7, Domaine(s)
- Salaison, boucherie et charcuterie
Record 7, Main entry term, French
- rognon
1, record 7, French, rognon
correct, masculine noun
Record 7, Abbreviations, French
Record 7, Synonyms, French
Record 7, Textual support, French
Record number: 7, Textual support number: 1 DEF
Rein comestible de certains animaux donnant lieu à des préparations culinaires appréciées. 2, record 7, French, - rognon
Record number: 7, 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 7, French, - rognon
Record 7, Spanish
Record 7, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
Record 7, Main entry term, Spanish
- riñón
1, record 7, Spanish, ri%C3%B1%C3%B3n
correct, feminine noun
Record 7, Abbreviations, Spanish
Record 7, Synonyms, Spanish
Record 7, Textual support, Spanish
Record number: 7, Textual support number: 1 CONT
Es recomendable [para la preparación de riñones al jerez] utilizar los riñones de animales jóvenes tales como los de cordero o ternera lechal. 2, record 7, Spanish, - ri%C3%B1%C3%B3n
Record number: 7, Textual support number: 1 OBS
Se prepara removiendo la cápsula y la grasa perirrenal. Se extraen el uréter y el líquido graso adyacente. 3, record 7, Spanish, - ri%C3%B1%C3%B3n
Record 8 - internal organization data 2008-12-09
Record 8, English
Record 8, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 8, Main entry term, English
- boneless shoulder picnic
1, record 8, English, boneless%20shoulder%20picnic
correct
Record 8, Abbreviations, English
Record 8, Synonyms, English
Record 8, Textual support, English
Record number: 8, Textual support number: 1 DEF
(C315) Prepared from C311 with all skin and bone removed. Fat cover or chemical lean to be specified by buyer. 1, record 8, English, - boneless%20shoulder%20picnic
Record number: 8, 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 8, English, - boneless%20shoulder%20picnic
Record 8, French
Record 8, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 8, Main entry term, French
- épaule picnic-désossée
1, record 8, French, %C3%A9paule%20picnic%2Dd%C3%A9soss%C3%A9e
correct, feminine noun
Record 8, Abbreviations, French
Record 8, Synonyms, French
Record 8, Textual support, French
Record number: 8, Textual support number: 1 DEF
(C315) Préparée à partir de C311 en enlevant complètement la couenne et les os. La couverture de gras et le pourcentage de maigre à être précisés par l'acheteur. 1, record 8, French, - %C3%A9paule%20picnic%2Dd%C3%A9soss%C3%A9e
Record number: 8, 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 8, French, - %C3%A9paule%20picnic%2Dd%C3%A9soss%C3%A9e
Record 8, Spanish
Record 8, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 8, Main entry term, Spanish
- paleta pícnic-deshuesada (espaldilla deshuesada)
1, record 8, Spanish, paleta%20p%C3%ADcnic%2Ddeshuesada%20%28espaldilla%20deshuesada%29
correct, feminine noun
Record 8, Abbreviations, Spanish
Record 8, Synonyms, Spanish
Record 8, Textual support, Spanish
Record number: 8, Textual support number: 1 DEF
(C315) Se prepara a partir de C311, sacando todos los huesos y piel. La faja de grasa o la magrez química las especificará el cliente. 1, record 8, Spanish, - paleta%20p%C3%ADcnic%2Ddeshuesada%20%28espaldilla%20deshuesada%29
Record number: 8, 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 8, Spanish, - paleta%20p%C3%ADcnic%2Ddeshuesada%20%28espaldilla%20deshuesada%29
Record 9 - internal organization data 2008-12-09
Record 9, English
Record 9, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 9, Main entry term, English
- front foot
1, record 9, English, front%20foot
correct
Record 9, Abbreviations, English
Record 9, Synonyms, English
Record 9, Textual support, English
Record number: 9, Textual support number: 1 OBS
Sundries (C352). 1, record 9, English, - front%20foot
Record number: 9, 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. 2, record 9, English, - front%20foot
Record 9, French
Record 9, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 9, Main entry term, French
- pied avant
1, record 9, French, pied%20avant
correct, masculine noun
Record 9, Abbreviations, French
Record 9, Synonyms, French
Record 9, Textual support, French
Record number: 9, Textual support number: 1 OBS
Sous-produits (C352). 1, record 9, French, - pied%20avant
Record number: 9, Textual support number: 2 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 9, French, - pied%20avant
Record 9, Spanish
Record 9, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 9, Main entry term, Spanish
- manita delantera
1, record 9, Spanish, manita%20delantera
correct, feminine noun
Record 9, Abbreviations, Spanish
Record 9, Synonyms, Spanish
Record 9, Textual support, Spanish
Record number: 9, Textual support number: 1 OBS
Varios (C352). 1, record 9, Spanish, - manita%20delantera
Record number: 9, Textual support number: 2 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 9, Spanish, - manita%20delantera
Record 10 - internal organization data 2008-12-09
Record 10, English
Record 10, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 10, Main entry term, English
- back fat
1, record 10, English, back%20fat
correct
Record 10, Abbreviations, English
Record 10, Synonyms, English
Record 10, Textual support, English
Record number: 10, Textual support number: 1 OBS
Fats and skins (C785). 1, record 10, English, - back%20fat
Record number: 10, 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. 2, record 10, English, - back%20fat
Record 10, French
Record 10, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 10, Main entry term, French
- gras de dos
1, record 10, French, gras%20de%20dos
correct, masculine noun
Record 10, Abbreviations, French
Record 10, Synonyms, French
Record 10, Textual support, French
Record number: 10, Textual support number: 1 OBS
Gras et couennes (C785). 1, record 10, French, - gras%20de%20dos
Record number: 10, Textual support number: 2 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 10, French, - gras%20de%20dos
Record 10, Spanish
Record 10, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 10, Main entry term, Spanish
- grasa de la espalda
1, record 10, Spanish, grasa%20de%20la%20espalda
correct, feminine noun
Record 10, Abbreviations, Spanish
Record 10, Synonyms, Spanish
- gordura del lomo 1, record 10, Spanish, gordura%20del%20lomo
correct, feminine noun
Record 10, Textual support, Spanish
Record number: 10, Textual support number: 1 OBS
Grasas/Pieles (C785). 1, record 10, Spanish, - grasa%20de%20la%20espalda
Record number: 10, Textual support number: 2 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 10, Spanish, - grasa%20de%20la%20espalda
Record 11 - internal organization data 2008-12-09
Record 11, English
Record 11, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 11, Main entry term, English
- shoulder riblet
1, record 11, English, shoulder%20riblet
correct
Record 11, Abbreviations, English
Record 11, Synonyms, English
Record 11, Textual support, English
Record number: 11, Textual support number: 1 OBS
(C514). 1, record 11, English, - shoulder%20riblet
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. 2, record 11, English, - shoulder%20riblet
Record 11, French
Record 11, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 11, Main entry term, French
- côte levée d'épaule
1, record 11, French, c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule
correct, feminine noun
Record 11, Abbreviations, French
Record 11, Synonyms, French
Record 11, Textual support, French
Record number: 11, Textual support number: 1 OBS
(C514). 1, record 11, French, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule
Record number: 11, Textual support number: 2 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 11, French, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule
Record 11, Spanish
Record 11, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 11, Main entry term, Spanish
- extremo de costilla
1, record 11, Spanish, extremo%20de%20costilla
correct, masculine noun
Record 11, Abbreviations, Spanish
Record 11, Synonyms, Spanish
Record 11, Textual support, Spanish
Record number: 11, Textual support number: 1 OBS
(C514). 1, record 11, Spanish, - extremo%20de%20costilla
Record number: 11, Textual support number: 2 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 11, Spanish, - extremo%20de%20costilla
Record 12 - internal organization data 2008-12-09
Record 12, English
Record 12, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 12, Main entry term, English
- shoulder fat
1, record 12, English, shoulder%20fat
correct
Record 12, Abbreviations, English
Record 12, Synonyms, English
Record 12, Textual support, English
Record number: 12, Textual support number: 1 OBS
Fats and skins (C790). 1, record 12, English, - shoulder%20fat
Record number: 12, 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. 2, record 12, English, - shoulder%20fat
Record 12, French
Record 12, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 12, Main entry term, French
- gras d'épaule
1, record 12, French, gras%20d%27%C3%A9paule
correct, masculine noun
Record 12, Abbreviations, French
Record 12, Synonyms, French
Record 12, Textual support, French
Record number: 12, Textual support number: 1 OBS
Gras et couennes (C790). 1, record 12, French, - gras%20d%27%C3%A9paule
Record number: 12, Textual support number: 2 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 12, French, - gras%20d%27%C3%A9paule
Record 12, Spanish
Record 12, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 12, Main entry term, Spanish
- grasa de paleta
1, record 12, Spanish, grasa%20de%20paleta
correct, feminine noun
Record 12, Abbreviations, Spanish
Record 12, Synonyms, Spanish
- gordura de paleta 1, record 12, Spanish, gordura%20de%20paleta
correct, feminine noun
Record 12, Textual support, Spanish
Record number: 12, Textual support number: 1 OBS
Grasas/Pieles (C790). 1, record 12, Spanish, - grasa%20de%20paleta
Record number: 12, Textual support number: 2 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 12, Spanish, - grasa%20de%20paleta
Record 13 - internal organization data 2008-12-09
Record 13, English
Record 13, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 13, Main entry term, English
- ham-outside muscle
1, record 13, English, ham%2Doutside%20muscle
correct
Record 13, Abbreviations, English
Record 13, Synonyms, English
Record 13, Textual support, English
Record number: 13, Textual support number: 1 DEF
(C106) Lower shank meat removed. Maximum fat 3 mm. 1, record 13, English, - ham%2Doutside%20muscle
Record number: 13, 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 13, English, - ham%2Doutside%20muscle
Record 13, French
Record 13, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 13, Main entry term, French
- cuisse-muscle extérieur
1, record 13, French, cuisse%2Dmuscle%20ext%C3%A9rieur
correct, feminine noun
Record 13, Abbreviations, French
Record 13, Synonyms, French
Record 13, Textual support, French
Record number: 13, Textual support number: 1 DEF
(C106) Bas de jarret enlevé. Épaisseur maximale de 3 mm de gras. 1, record 13, French, - cuisse%2Dmuscle%20ext%C3%A9rieur
Record number: 13, 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 13, French, - cuisse%2Dmuscle%20ext%C3%A9rieur
Record 13, Spanish
Record 13, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 13, Main entry term, Spanish
- pierna-músculo externo
1, record 13, Spanish, pierna%2Dm%C3%BAsculo%20externo
correct, feminine noun
Record 13, Abbreviations, Spanish
Record 13, Synonyms, Spanish
Record 13, Textual support, Spanish
Record number: 13, Textual support number: 1 DEF
(C106) Se saca la carne del pernil inferior. Máximo de grasa: 3 mm. 1, record 13, Spanish, - pierna%2Dm%C3%BAsculo%20externo
Record number: 13, 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 13, Spanish, - pierna%2Dm%C3%BAsculo%20externo
Record 14 - internal organization data 2008-12-09
Record 14, English
Record 14, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 14, Main entry term, English
- belly-skin on, square cut
1, record 14, English, belly%2Dskin%20on%2C%20square%20cut
correct
Record 14, Abbreviations, English
Record 14, Synonyms, English
Record 14, Textual support, English
Record number: 14, Textual support number: 1 DEF
(C408) Same as C401 but skin left on intact. 1, record 14, English, - belly%2Dskin%20on%2C%20square%20cut
Record number: 14, 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 14, English, - belly%2Dskin%20on%2C%20square%20cut
Record 14, French
Record 14, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 14, Main entry term, French
- flanc-avec couenne, coupe carrée
1, record 14, French, flanc%2Davec%20couenne%2C%20coupe%20carr%C3%A9e
correct, masculine noun
Record 14, Abbreviations, French
Record 14, Synonyms, French
Record 14, Textual support, French
Record number: 14, Textual support number: 1 DEF
(C408) Même que C401 en laissant la couenne intacte. 1, record 14, French, - flanc%2Davec%20couenne%2C%20coupe%20carr%C3%A9e
Record number: 14, 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 14, French, - flanc%2Davec%20couenne%2C%20coupe%20carr%C3%A9e
Record 14, Spanish
Record 14, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 14, Main entry term, Spanish
- panceta-con piel, corte cuadrado
1, record 14, Spanish, panceta%2Dcon%20piel%2C%20corte%20cuadrado
correct, feminine noun
Record 14, Abbreviations, Spanish
Record 14, Synonyms, Spanish
Record 14, Textual support, Spanish
Record number: 14, Textual support number: 1 DEF
(C408) Igual que C401, pero se deja la piel. (Tocino en México) 1, record 14, Spanish, - panceta%2Dcon%20piel%2C%20corte%20cuadrado
Record number: 14, 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 14, Spanish, - panceta%2Dcon%20piel%2C%20corte%20cuadrado
Record 15 - internal organization data 2008-12-09
Record 15, English
Record 15, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 15, Main entry term, English
- mixed skins
1, record 15, English, mixed%20skins
correct
Record 15, Abbreviations, English
Record 15, Synonyms, English
Record 15, Textual support, English
Record number: 15, Textual support number: 1 OBS
Fats and skins (C780). 1, record 15, English, - mixed%20skins
Record number: 15, 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. 2, record 15, English, - mixed%20skins
Record 15, French
Record 15, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 15, Main entry term, French
- couennes mélangées
1, record 15, French, couennes%20m%C3%A9lang%C3%A9es
correct, feminine noun
Record 15, Abbreviations, French
Record 15, Synonyms, French
Record 15, Textual support, French
Record number: 15, Textual support number: 1 OBS
Gras et couennes (C780). 1, record 15, French, - couennes%20m%C3%A9lang%C3%A9es
Record number: 15, Textual support number: 2 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 15, French, - couennes%20m%C3%A9lang%C3%A9es
Record 15, Spanish
Record 15, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 15, Main entry term, Spanish
- pieles varias
1, record 15, Spanish, pieles%20varias
correct, feminine noun, plural
Record 15, Abbreviations, Spanish
Record 15, Synonyms, Spanish
- cueros varios mixtos 1, record 15, Spanish, cueros%20varios%20mixtos
correct, masculine noun, plural
Record 15, Textual support, Spanish
Record number: 15, Textual support number: 1 OBS
Grasas/Pieles (C780). 1, record 15, Spanish, - pieles%20varias
Record number: 15, Textual support number: 2 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 15, Spanish, - pieles%20varias
Record 16 - internal organization data 2008-12-09
Record 16, English
Record 16, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 16, Main entry term, English
- belly-skin on, rib in
1, record 16, English, belly%2Dskin%20on%2C%20rib%20in
correct
Record 16, Abbreviations, English
Record 16, Synonyms, English
Record 16, Textual support, English
Record number: 16, Textual support number: 1 DEF
(C410) Ribs left in. Ham end squared. 1, record 16, English, - belly%2Dskin%20on%2C%20rib%20in
Record number: 16, 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 16, English, - belly%2Dskin%20on%2C%20rib%20in
Record 16, French
Record 16, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 16, Main entry term, French
- flanc-avec couenne et côtes levées
1, record 16, French, flanc%2Davec%20couenne%20et%20c%C3%B4tes%20lev%C3%A9es
correct, masculine noun
Record 16, Abbreviations, French
Record 16, Synonyms, French
Record 16, Textual support, French
Record number: 16, Textual support number: 1 DEF
(C410) Avec côtes levées. Bout de la cuisse parée. 1, record 16, French, - flanc%2Davec%20couenne%20et%20c%C3%B4tes%20lev%C3%A9es
Record number: 16, 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 16, French, - flanc%2Davec%20couenne%20et%20c%C3%B4tes%20lev%C3%A9es
Record 16, Spanish
Record 16, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 16, Main entry term, Spanish
- panceta-con piel y costillas
1, record 16, Spanish, panceta%2Dcon%20piel%20y%20costillas
correct, feminine noun
Record 16, Abbreviations, Spanish
Record 16, Synonyms, Spanish
Record 16, Textual support, Spanish
Record number: 16, Textual support number: 1 DEF
(C410) Se dejan las costillas. Extremo del jamón en forma cuadrada. (Tocino en México) 1, record 16, Spanish, - panceta%2Dcon%20piel%20y%20costillas
Record number: 16, 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 16, Spanish, - panceta%2Dcon%20piel%20y%20costillas
Record 17 - internal organization data 2008-12-09
Record 17, English
Record 17, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 17, Main entry term, English
- back-boneless short cut
1, record 17, English, back%2Dboneless%20short%20cut
correct
Record 17, Abbreviations, English
Record 17, Synonyms, English
Record 17, Textual support, English
Record number: 17, Textual support number: 1 DEF
(C205) Sirloin removed perpendicular and anterior to tip of hip bone cavity. Maximum belly strip 25 mm. Maximum fat 12 mm (to be specified by buyer). 1, record 17, English, - back%2Dboneless%20short%20cut
Record number: 17, 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 17, English, - back%2Dboneless%20short%20cut
Record 17, French
Record 17, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 17, Main entry term, French
- longe-désossée, coupe courte
1, record 17, French, longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte
correct, feminine noun
Record 17, Abbreviations, French
Record 17, Synonyms, French
Record 17, Textual support, French
Record number: 17, Textual support number: 1 DEF
(C205) Surlonge prélevée grâce à une coupe perpendiculaire pratiquée juste au-dessus de la cavité laissée par l'os de la hanche (coaxal). Lisière de flanc d'au plus 25 mm. Épaisseur maximale de 12 mm de gras selon les spécifications de l'acheteur. 1, record 17, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte
Record number: 17, 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 17, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte
Record 17, Spanish
Record 17, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 17, Main entry term, Spanish
- lomo-deshuesado, corte corto
1, record 17, Spanish, lomo%2Ddeshuesado%2C%20corte%20corto
correct, masculine noun
Record 17, Abbreviations, Spanish
Record 17, Synonyms, Spanish
Record 17, Textual support, Spanish
Record number: 17, Textual support number: 1 DEF
(C205) Se saca el solomillo/cadera en forma perpendicular y anterior a la punta de la cavidad del hueso de la cadera. Tira máxima de pecho: 25 mm. Máximo de grasa: 12 mm (o según lo acordado con el cliente). 1, record 17, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto
Record number: 17, 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 17, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto
Record 18 - internal organization data 2008-12-09
Record 18, English
Record 18, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 18, Main entry term, English
- diaphragm-trimmed
1, record 18, English, diaphragm%2Dtrimmed
correct
Record 18, Abbreviations, English
Record 18, Synonyms, English
Record 18, Textual support, English
Record number: 18, Textual support number: 1 OBS
Trimmings (C725). 1, record 18, English, - diaphragm%2Dtrimmed
Record number: 18, 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. 2, record 18, English, - diaphragm%2Dtrimmed
Record 18, French
Record 18, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 18, Main entry term, French
- diaphragme-paré
1, record 18, French, diaphragme%2Dpar%C3%A9
correct, masculine noun
Record 18, Abbreviations, French
Record 18, Synonyms, French
Record 18, Textual support, French
Record number: 18, Textual support number: 1 OBS
Parures (C725). 1, record 18, French, - diaphragme%2Dpar%C3%A9
Record number: 18, Textual support number: 2 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 18, French, - diaphragme%2Dpar%C3%A9
Record 18, Spanish
Record 18, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 18, Main entry term, Spanish
- diafragma-recortado
1, record 18, Spanish, diafragma%2Drecortado
correct, masculine noun
Record 18, Abbreviations, Spanish
Record 18, Synonyms, Spanish
Record 18, Textual support, Spanish
Record number: 18, Textual support number: 1 OBS
Recortes de carne (C725). 1, record 18, Spanish, - diafragma%2Drecortado
Record number: 18, Textual support number: 2 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 18, Spanish, - diafragma%2Drecortado
Record 19 - internal organization data 2008-12-09
Record 19, English
Record 19, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 19, Main entry term, English
- cutting fat
1, record 19, English, cutting%20fat
correct
Record 19, Abbreviations, English
Record 19, Synonyms, English
Record 19, Textual support, English
Record number: 19, Textual support number: 1 OBS
Fats and skins (C795). 1, record 19, English, - cutting%20fat
Record number: 19, 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. 2, record 19, English, - cutting%20fat
Record 19, French
Record 19, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 19, Main entry term, French
- gras de coupe
1, record 19, French, gras%20de%20coupe
correct, masculine noun
Record 19, Abbreviations, French
Record 19, Synonyms, French
- gras de découpe 2, record 19, French, gras%20de%20d%C3%A9coupe
correct, masculine noun
Record 19, Textual support, French
Record number: 19, Textual support number: 1 OBS
Gras et couennes (C795). 1, record 19, French, - gras%20de%20coupe
Record number: 19, Textual support number: 2 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 19, French, - gras%20de%20coupe
Record number: 19, Textual support number: 3 OBS
gras de découpe : Conseil économique et social des Nations Unies, Groupe de travail des normes de qualité des produits agricoles. 2, record 19, French, - gras%20de%20coupe
Record 19, Spanish
Record 19, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 19, Main entry term, Spanish
- grasa de corte
1, record 19, Spanish, grasa%20de%20corte
correct, feminine noun
Record 19, Abbreviations, Spanish
Record 19, Synonyms, Spanish
- gordura de cortes varios 1, record 19, Spanish, gordura%20de%20cortes%20varios
correct, feminine noun
Record 19, Textual support, Spanish
Record number: 19, Textual support number: 1 OBS
Grasas/Pieles (C795). 1, record 19, Spanish, - grasa%20de%20corte
Record number: 19, Textual support number: 2 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 19, Spanish, - grasa%20de%20corte
Record 20 - internal organization data 2008-12-09
Record 20, English
Record 20, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 20, Main entry term, English
- cheek meat
1, record 20, English, cheek%20meat
correct
Record 20, Abbreviations, English
Record 20, Synonyms, English
Record 20, Textual support, English
Record number: 20, Textual support number: 1 OBS
Trimmings (C727). 1, record 20, English, - cheek%20meat
Record number: 20, 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. 2, record 20, English, - cheek%20meat
Record 20, French
Record 20, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 20, Main entry term, French
- joue
1, record 20, French, joue
correct, feminine noun
Record 20, Abbreviations, French
Record 20, Synonyms, French
Record 20, Textual support, French
Record number: 20, Textual support number: 1 OBS
Parures (C727). 1, record 20, French, - joue
Record number: 20, Textual support number: 2 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 20, French, - joue
Record 20, Spanish
Record 20, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 20, Main entry term, Spanish
- carne de cachete
1, record 20, Spanish, carne%20de%20cachete
correct, feminine noun
Record 20, Abbreviations, Spanish
Record 20, Synonyms, Spanish
- carne de carrillo 1, record 20, Spanish, carne%20de%20carrillo
correct, feminine noun
Record 20, Textual support, Spanish
Record number: 20, Textual support number: 1 OBS
Recortes de carne (C727). 1, record 20, Spanish, - carne%20de%20cachete
Record number: 20, Textual support number: 2 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 20, Spanish, - carne%20de%20cachete
Record 21 - internal organization data 2008-12-09
Record 21, English
Record 21, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 21, Main entry term, English
- ham shank-boneless, skinless
1, record 21, English, ham%20shank%2Dboneless%2C%20skinless
correct
Record 21, Abbreviations, English
Record 21, Synonyms, English
Record 21, Textual support, English
Record number: 21, Textual support number: 1 OBS
(C118). 1, record 21, English, - ham%20shank%2Dboneless%2C%20skinless
Record number: 21, 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. 2, record 21, English, - ham%20shank%2Dboneless%2C%20skinless
Record 21, French
Record 21, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 21, Main entry term, French
- jarret arrière-désossé, découenné
1, record 21, French, jarret%20arri%C3%A8re%2Dd%C3%A9soss%C3%A9%2C%20d%C3%A9couenn%C3%A9
correct, masculine noun
Record 21, Abbreviations, French
Record 21, Synonyms, French
Record 21, Textual support, French
Record number: 21, Textual support number: 1 OBS
(C118). 1, record 21, French, - jarret%20arri%C3%A8re%2Dd%C3%A9soss%C3%A9%2C%20d%C3%A9couenn%C3%A9
Record number: 21, Textual support number: 2 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 21, French, - jarret%20arri%C3%A8re%2Dd%C3%A9soss%C3%A9%2C%20d%C3%A9couenn%C3%A9
Record 21, Spanish
Record 21, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 21, Main entry term, Spanish
- chambarete de la pierna-sin hueso, sin piel
1, record 21, Spanish, chambarete%20de%20la%20pierna%2Dsin%20hueso%2C%20sin%20piel
correct, masculine noun
Record 21, Abbreviations, Spanish
Record 21, Synonyms, Spanish
Record 21, Textual support, Spanish
Record number: 21, Textual support number: 1 OBS
(C118). 1, record 21, Spanish, - chambarete%20de%20la%20pierna%2Dsin%20hueso%2C%20sin%20piel
Record number: 21, Textual support number: 2 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 21, Spanish, - chambarete%20de%20la%20pierna%2Dsin%20hueso%2C%20sin%20piel
Record 22 - internal organization data 2008-12-09
Record 22, English
Record 22, Subject field(s)
- Meats and Meat Industries
- Pig Raising
Record 22, Main entry term, English
- liver
1, record 22, English, liver
correct
Record 22, Abbreviations, English
Record 22, Synonyms, English
Record 22, Textual support, English
Record number: 22, Textual support number: 1 OBS
Offal (C705). 1, record 22, English, - liver
Record number: 22, 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. 2, record 22, English, - liver
Record 22, French
Record 22, Domaine(s)
- Salaison, boucherie et charcuterie
- Élevage des porcs
Record 22, Main entry term, French
- foie
1, record 22, French, foie
correct, masculine noun
Record 22, Abbreviations, French
Record 22, Synonyms, French
Record 22, Textual support, French
Record number: 22, Textual support number: 1 OBS
Abats (C705). 1, record 22, French, - foie
Record number: 22, Textual support number: 2 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 22, French, - foie
Record 22, Spanish
Record 22, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
- Cría de ganado porcino
Record 22, Main entry term, Spanish
- hígado
1, record 22, Spanish, h%C3%ADgado
correct, masculine noun
Record 22, Abbreviations, Spanish
Record 22, Synonyms, Spanish
Record 22, Textual support, Spanish
Record number: 22, Textual support number: 1 OBS
Menudencias/Vísceras (C705). 1, record 22, Spanish, - h%C3%ADgado
Record number: 22, Textual support number: 2 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 22, Spanish, - h%C3%ADgado
Record 23 - internal organization data 2008-12-09
Record 23, English
Record 23, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 23, Main entry term, English
- belly-skinless square cut
1, record 23, English, belly%2Dskinless%20square%20cut
correct
Record 23, Abbreviations, English
Record 23, Synonyms, English
Record 23, Textual support, English
Record number: 23, Textual support number: 1 DEF
(C401) Sheet ribbed. Ends and sides squared. Free of hair roots. 1, record 23, English, - belly%2Dskinless%20square%20cut
Record number: 23, 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 23, English, - belly%2Dskinless%20square%20cut
Record 23, French
Record 23, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 23, Main entry term, French
- flanc-découenné, coupe carrée
1, record 23, French, flanc%2Dd%C3%A9couenn%C3%A9%2C%20coupe%20carr%C3%A9e
correct, masculine noun
Record 23, Abbreviations, French
Record 23, Synonyms, French
Record 23, Textual support, French
Record number: 23, Textual support number: 1 DEF
(C401) Sans côtes levées. Bouts et côtes parés. Sans racines de poil. 1, record 23, French, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20coupe%20carr%C3%A9e
Record number: 23, 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 23, French, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20coupe%20carr%C3%A9e
Record 23, Spanish
Record 23, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 23, Main entry term, Spanish
- panceta-sin piel, corte cuadrado
1, record 23, Spanish, panceta%2Dsin%20piel%2C%20corte%20cuadrado
correct, feminine noun
Record 23, Abbreviations, Spanish
Record 23, Synonyms, Spanish
Record 23, Textual support, Spanish
Record number: 23, Textual support number: 1 DEF
(C401) Se decostilla en forma de lámina. Los extremos y los costados en forma cuadrada. Sin raíces de pelo. (Tocino en México) 1, record 23, Spanish, - panceta%2Dsin%20piel%2C%20corte%20cuadrado
Record number: 23, 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 23, Spanish, - panceta%2Dsin%20piel%2C%20corte%20cuadrado
Record 24 - internal organization data 2008-12-09
Record 24, English
Record 24, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 24, Main entry term, English
- mechanically deboned pork
1, record 24, English, mechanically%20deboned%20pork
correct
Record 24, Abbreviations, English
Record 24, Synonyms, English
Record 24, Textual support, English
Record number: 24, Textual support number: 1 DEF
Trimmings (C613). Chemical lean to be specified by buyer. 1, record 24, English, - mechanically%20deboned%20pork
Record number: 24, 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 24, English, - mechanically%20deboned%20pork
Record 24, French
Record 24, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 24, Main entry term, French
- porc désossé mécaniquement
1, record 24, French, porc%20d%C3%A9soss%C3%A9%20m%C3%A9caniquement
correct, masculine noun
Record 24, Abbreviations, French
Record 24, Synonyms, French
Record 24, Textual support, French
Record number: 24, Textual support number: 1 DEF
Parures (C613). Pourcentage de maigre selon les spécifications de l'acheteur. 1, record 24, French, - porc%20d%C3%A9soss%C3%A9%20m%C3%A9caniquement
Record number: 24, 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 24, French, - porc%20d%C3%A9soss%C3%A9%20m%C3%A9caniquement
Record 24, Spanish
Record 24, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 24, Main entry term, Spanish
- carne de cerdo deshuesada por medios mecánicos
1, record 24, Spanish, carne%20de%20cerdo%20deshuesada%20por%20medios%20mec%C3%A1nicos
correct, feminine noun
Record 24, Abbreviations, Spanish
Record 24, Synonyms, Spanish
Record 24, Textual support, Spanish
Record number: 24, Textual support number: 1 DEF
Recortes de carne (C613). El porcentaje de magrez química lo especifica el cliente. 1, record 24, Spanish, - carne%20de%20cerdo%20deshuesada%20por%20medios%20mec%C3%A1nicos
Record number: 24, 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 24, Spanish, - carne%20de%20cerdo%20deshuesada%20por%20medios%20mec%C3%A1nicos
Record 25 - internal organization data 2008-12-09
Record 25, English
Record 25, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 25, Main entry term, English
- belly-skinless commercial trim
1, record 25, English, belly%2Dskinless%20commercial%20trim
correct
Record 25, Abbreviations, English
Record 25, Synonyms, English
Record 25, Textual support, English
Record number: 25, Textual support number: 1 DEF
(C400) Sheet ribbed. Free of hair roots. 1, record 25, English, - belly%2Dskinless%20commercial%20trim
Record number: 25, 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 25, English, - belly%2Dskinless%20commercial%20trim
Record 25, French
Record 25, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 25, Main entry term, French
- flanc-découenné, parage régulier
1, record 25, French, flanc%2Dd%C3%A9couenn%C3%A9%2C%20parage%20r%C3%A9gulier
correct, masculine noun
Record 25, Abbreviations, French
Record 25, Synonyms, French
Record 25, Textual support, French
Record number: 25, Textual support number: 1 DEF
(C400) Sans côtes levées, ni racines de poil. 1, record 25, French, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20parage%20r%C3%A9gulier
Record number: 25, 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 25, French, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20parage%20r%C3%A9gulier
Record 25, Spanish
Record 25, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 25, Main entry term, Spanish
- panceta-sin piel, corte comercial
1, record 25, Spanish, panceta%2Dsin%20piel%2C%20corte%20comercial
correct, feminine noun
Record 25, Abbreviations, Spanish
Record 25, Synonyms, Spanish
Record 25, Textual support, Spanish
Record number: 25, Textual support number: 1 DEF
(C400) Se decostilla en forma de lámina. Sin raíces de pelo. (Tocino en México). 1, record 25, Spanish, - panceta%2Dsin%20piel%2C%20corte%20comercial
Record number: 25, 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 25, Spanish, - panceta%2Dsin%20piel%2C%20corte%20comercial
Record 26 - internal organization data 2008-12-09
Record 26, English
Record 26, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 26, Main entry term, English
- hock-on shoulder picnic
1, record 26, English, hock%2Don%20shoulder%20picnic
correct
Record 26, Abbreviations, English
Record 26, Synonyms, English
Record 26, Textual support, English
Record number: 26, Textual support number: 1 DEF
(C310) Cut from whole shoulder by separating from butt and leaving maximum 25 mm of the neck of the blade bone in picnic. 1, record 26, English, - hock%2Don%20shoulder%20picnic
Record number: 26, 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 26, English, - hock%2Don%20shoulder%20picnic
Record 26, French
Record 26, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 26, Main entry term, French
- épaule picnic-avec jarret
1, record 26, French, %C3%A9paule%20picnic%2Davec%20jarret
correct, feminine noun
Record 26, Abbreviations, French
Record 26, Synonyms, French
Record 26, Textual support, French
Record number: 26, Textual support number: 1 DEF
(C310) Épaule entière dont on a enlevé le soc en laissant au plus 25 mm d'os de la palette dans le picnic. 1, record 26, French, - %C3%A9paule%20picnic%2Davec%20jarret
Record number: 26, 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 26, French, - %C3%A9paule%20picnic%2Davec%20jarret
Record 26, Spanish
Record 26, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 26, Main entry term, Spanish
- paleta pícnic-con jarrete/chamorro
1, record 26, Spanish, paleta%20p%C3%ADcnic%2Dcon%20jarrete%2Fchamorro
correct, feminine noun
Record 26, Abbreviations, Spanish
Record 26, Synonyms, Spanish
Record 26, Textual support, Spanish
Record number: 26, Textual support number: 1 DEF
Sepárela de la paleta entera cortando por la punta y dejando un máximo de 25 mm del morrillo/chamorro de la paletilla en la paleta pícnic. 1, record 26, Spanish, - paleta%20p%C3%ADcnic%2Dcon%20jarrete%2Fchamorro
Record number: 26, 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 26, Spanish, - paleta%20p%C3%ADcnic%2Dcon%20jarrete%2Fchamorro
Record 27 - internal organization data 2008-12-09
Record 27, English
Record 27, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 27, Main entry term, English
- ham-flank removed 1, record 27, English, ham%2Dflank%20removed
Record 27, Abbreviations, English
Record 27, Synonyms, English
Record 27, Textual support, English
Record number: 27, Textual support number: 1 DEF
(C101) Excess flank portion and surplus fat on inside of ham removed. 1, record 27, English, - ham%2Dflank%20removed
Record number: 27, 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 27, English, - ham%2Dflank%20removed
Record 27, French
Record 27, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 27, Main entry term, French
- cuisse-parée
1, record 27, French, cuisse%2Dpar%C3%A9e
correct, feminine noun
Record 27, Abbreviations, French
Record 27, Synonyms, French
Record 27, Textual support, French
Record number: 27, Textual support number: 1 DEF
(C101) Sans les portions de flanc et le gras interne superflu. 1, record 27, French, - cuisse%2Dpar%C3%A9e
Record number: 27, 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 27, French, - cuisse%2Dpar%C3%A9e
Record 27, Spanish
Record 27, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 27, Main entry term, Spanish
- pierna-sin babilla
1, record 27, Spanish, pierna%2Dsin%20babilla
correct, feminine noun
Record 27, Abbreviations, Spanish
Record 27, Synonyms, Spanish
Record 27, Textual support, Spanish
Record number: 27, Textual support number: 1 DEF
(C101) Se saca el exceso de babilla y el exceso de grasa de dentro de la pierna. 1, record 27, Spanish, - pierna%2Dsin%20babilla
Record number: 27, 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 27, Spanish, - pierna%2Dsin%20babilla
Record 28 - internal organization data 2008-12-09
Record 28, English
Record 28, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 28, Main entry term, English
- butt-boneless, Capicola
1, record 28, English, butt%2Dboneless%2C%20Capicola
correct
Record 28, Abbreviations, English
Record 28, Synonyms, English
Record 28, Textual support, English
Record number: 28, Textual support number: 1 DEF
(C330) Maximum 3 mm. 1, record 28, English, - butt%2Dboneless%2C%20Capicola
Record number: 28, Textual support number: 1 OBS
The spelling of "Capicola" in this case is of american usage. The correct spelling is "capicolla" which is a spicy Italian cured pork shoulder butt. 2, record 28, English, - butt%2Dboneless%2C%20Capicola
Record number: 28, 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. 3, record 28, English, - butt%2Dboneless%2C%20Capicola
Record 28, French
Record 28, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 28, Main entry term, French
- soc-désossé, Capicolle
1, record 28, French, soc%2Dd%C3%A9soss%C3%A9%2C%20Capicolle
correct, masculine noun
Record 28, Abbreviations, French
Record 28, Synonyms, French
Record 28, Textual support, French
Record number: 28, Textual support number: 1 DEF
(C330) Épaisseur maximale de 3 mm de gras. 1, record 28, French, - soc%2Dd%C3%A9soss%C3%A9%2C%20Capicolle
Record number: 28, 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 28, French, - soc%2Dd%C3%A9soss%C3%A9%2C%20Capicolle
Record 28, Spanish
Record 28, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 28, Main entry term, Spanish
- cabeza de lomo/Bondiola-deshuesada, Capicola
1, record 28, Spanish, cabeza%20de%20lomo%2FBondiola%2Ddeshuesada%2C%20Capicola
correct, feminine noun
Record 28, Abbreviations, Spanish
Record 28, Synonyms, Spanish
Record 28, Textual support, Spanish
Record number: 28, Textual support number: 1 DEF
(C330) Máximo de grasa: 3 mm. 1, record 28, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada%2C%20Capicola
Record number: 28, 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 28, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada%2C%20Capicola
Record 29 - internal organization data 2008-12-09
Record 29, English
Record 29, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 29, Main entry term, English
- backrib end
1, record 29, English, backrib%20end
correct
Record 29, Abbreviations, English
Record 29, Synonyms, English
Record 29, Textual support, English
Record number: 29, Textual support number: 1 DEF
(C506) The portion of the backbones with adhering meat removed from the tenderloin end of the loin. 1, record 29, English, - backrib%20end
Record number: 29, 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 29, English, - backrib%20end
Record 29, French
Record 29, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 29, Main entry term, French
- bout des côtes levées de dos
1, record 29, French, bout%20des%20c%C3%B4tes%20lev%C3%A9es%20de%20dos
correct, masculine noun
Record 29, Abbreviations, French
Record 29, Synonyms, French
Record 29, Textual support, French
Record number: 29, Textual support number: 1 DEF
(C506) La portion des côtes levées de dos, avec viande adhérente, du bout du filet. 1, record 29, French, - bout%20des%20c%C3%B4tes%20lev%C3%A9es%20de%20dos
Record number: 29, 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 29, French, - bout%20des%20c%C3%B4tes%20lev%C3%A9es%20de%20dos
Record 29, Spanish
Record 29, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 29, Main entry term, Spanish
- punta de la costilla trasera
1, record 29, Spanish, punta%20de%20la%20costilla%20trasera
correct, feminine noun
Record 29, Abbreviations, Spanish
Record 29, Synonyms, Spanish
Record 29, Textual support, Spanish
Record number: 29, Textual support number: 1 DEF
(C506) Porción de los huesos lumbares sin la carne del filete y lomo. 1, record 29, Spanish, - punta%20de%20la%20costilla%20trasera
Record number: 29, 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 29, Spanish, - punta%20de%20la%20costilla%20trasera
Record 30 - internal organization data 2008-12-09
Record 30, English
Record 30, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 30, Main entry term, English
- back skins
1, record 30, English, back%20skins
correct
Record 30, Abbreviations, English
Record 30, Synonyms, English
Record 30, Textual support, English
Record number: 30, Textual support number: 1 OBS
Fats and skins (C775). 1, record 30, English, - back%20skins
Record number: 30, 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. 2, record 30, English, - back%20skins
Record 30, French
Record 30, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 30, Main entry term, French
- couenne de dos
1, record 30, French, couenne%20de%20dos
correct, feminine noun
Record 30, Abbreviations, French
Record 30, Synonyms, French
Record 30, Textual support, French
Record number: 30, Textual support number: 1 OBS
Gras et couennes (C775). 1, record 30, French, - couenne%20de%20dos
Record number: 30, Textual support number: 2 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 30, French, - couenne%20de%20dos
Record 30, Spanish
Record 30, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 30, Main entry term, Spanish
- piel de la espalda
1, record 30, Spanish, piel%20de%20la%20espalda
correct, feminine noun
Record 30, Abbreviations, Spanish
Record 30, Synonyms, Spanish
- cuero del lomo 1, record 30, Spanish, cuero%20del%20lomo
correct, masculine noun
Record 30, Textual support, Spanish
Record number: 30, Textual support number: 1 OBS
Grasas/Pieles (C775). 1, record 30, Spanish, - piel%20de%20la%20espalda
Record number: 30, Textual support number: 2 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 30, Spanish, - piel%20de%20la%20espalda
Record 31 - internal organization data 2008-12-09
Record 31, English
Record 31, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 31, Main entry term, English
- back-boneless short cut-false lean and belly strip removed
1, record 31, English, back%2Dboneless%20short%20cut%2Dfalse%20lean%20and%20belly%20strip%20removed
correct
Record 31, Abbreviations, English
Record 31, Synonyms, English
Record 31, Textual support, English
Record number: 31, Textual support number: 1 DEF
(C209) Same as C205, with false lean and belly strip removed. Maximum fat 6mm. 1, record 31, English, - back%2Dboneless%20short%20cut%2Dfalse%20lean%20and%20belly%20strip%20removed
Record number: 31, 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 31, English, - back%2Dboneless%20short%20cut%2Dfalse%20lean%20and%20belly%20strip%20removed
Record 31, French
Record 31, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 31, Main entry term, French
- longe-désossée, coupe courte-sans faux maigre, ni lisière de flanc
1, record 31, French, longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dsans%20faux%20maigre%2C%20ni%20lisi%C3%A8re%20de%20flanc
correct
Record 31, Abbreviations, French
Record 31, Synonyms, French
Record 31, Textual support, French
Record number: 31, 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 31, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dsans%20faux%20maigre%2C%20ni%20lisi%C3%A8re%20de%20flanc
Record number: 31, 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 31, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dsans%20faux%20maigre%2C%20ni%20lisi%C3%A8re%20de%20flanc
Record 31, Spanish
Record 31, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 31, Main entry term, Spanish
- lomo-deshuesado, corte corto, sacando parte magra falsa y tira de pecho
1, record 31, Spanish, lomo%2Ddeshuesado%2C%20corte%20corto%2C%20sacando%20parte%20magra%20falsa%20y%20tira%20de%20pecho
correct, masculine noun
Record 31, Abbreviations, Spanish
Record 31, Synonyms, Spanish
Record 31, Textual support, Spanish
Record number: 31, 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 31, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2C%20sacando%20parte%20magra%20falsa%20y%20tira%20de%20pecho
Record number: 31, 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 31, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2C%20sacando%20parte%20magra%20falsa%20y%20tira%20de%20pecho
Record 32 - internal organization data 2008-12-09
Record 32, English
Record 32, Subject field(s)
- Meats and Meat Industries
Record 32, Main entry term, English
- picnic ham
1, record 32, English, picnic%20ham
correct
Record 32, Abbreviations, English
Record 32, Synonyms, English
- picnic shoulder 1, record 32, English, picnic%20shoulder
correct
- pork shoulder 2, record 32, English, pork%20shoulder
correct
- California ham 3, record 32, English, California%20ham
correct, United States
- cala ham 3, record 32, English, cala%20ham
correct, United States
Record 32, Textual support, English
Record number: 32, 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 32, English, - picnic%20ham
Record number: 32, 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 32, English, - picnic%20ham
Record number: 32, 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 32, English, - picnic%20ham
Record 32, French
Record 32, Domaine(s)
- Salaison, boucherie et charcuterie
Record 32, Main entry term, French
- épaule picnic
1, record 32, French, %C3%A9paule%20picnic
correct, feminine noun
Record 32, Abbreviations, French
Record 32, Synonyms, French
Record 32, Textual support, French
Record number: 32, 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 32, French, - %C3%A9paule%20picnic
Record number: 32, 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 32, French, - %C3%A9paule%20picnic
Record 32, Spanish
Record 32, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
Record 32, Main entry term, Spanish
- lacón
1, record 32, Spanish, lac%C3%B3n
correct, masculine noun
Record 32, Abbreviations, Spanish
Record 32, Synonyms, Spanish
Record 32, Textual support, Spanish
Record number: 32, Textual support number: 1 DEF
Paleta o pata delantera curada del cerdo. 1, record 32, Spanish, - lac%C3%B3n
Record 33 - internal organization data 2008-12-09
Record 33, English
Record 33, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 33, Main entry term, English
- side spareribs-breast bone removed
1, record 33, English, side%20spareribs%2Dbreast%20bone%20removed
correct
Record 33, Abbreviations, English
Record 33, Synonyms, English
Record 33, Textual support, English
Record number: 33, Textual support number: 1 DEF
(C501) Same as C500 with sternum removed. 1, record 33, English, - side%20spareribs%2Dbreast%20bone%20removed
Record number: 33, 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 33, English, - side%20spareribs%2Dbreast%20bone%20removed
Record 33, French
Record 33, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 33, Main entry term, French
- côtes levées-sans sternum
1, record 33, French, c%C3%B4tes%20lev%C3%A9es%2Dsans%20sternum
correct, feminine noun
Record 33, Abbreviations, French
Record 33, Synonyms, French
Record 33, Textual support, French
Record number: 33, Textual support number: 1 DEF
(C501) Même que C500 sans sternum (os de poitrine). 1, record 33, French, - c%C3%B4tes%20lev%C3%A9es%2Dsans%20sternum
Record number: 33, 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 33, French, - c%C3%B4tes%20lev%C3%A9es%2Dsans%20sternum
Record 33, Spanish
Record 33, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 33, Main entry term, Spanish
- costillas de los flancos o lados-sin hueso del pecho
1, record 33, Spanish, costillas%20de%20los%20flancos%20o%20lados%2Dsin%20hueso%20del%20pecho
correct, feminine noun, plural
Record 33, Abbreviations, Spanish
Record 33, Synonyms, Spanish
Record 33, Textual support, Spanish
Record number: 33, Textual support number: 1 DEF
(C501) Igual que C500, sacando el esternón. 1, record 33, Spanish, - costillas%20de%20los%20flancos%20o%20lados%2Dsin%20hueso%20del%20pecho
Record number: 33, 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 33, Spanish, - costillas%20de%20los%20flancos%20o%20lados%2Dsin%20hueso%20del%20pecho
Record 34 - internal organization data 2008-12-09
Record 34, English
Record 34, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 34, Main entry term, English
- ham-skinless, boneless
1, record 34, English, ham%2Dskinless%2C%20boneless
correct
Record 34, Abbreviations, English
Record 34, Synonyms, English
Record 34, Textual support, English
Record number: 34, Textual support number: 1 DEF
(C105) All skin, bone and lower shank meat removed. Maximum fat 3 mm. Star fat out. 1, record 34, English, - ham%2Dskinless%2C%20boneless
Record number: 34, 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 34, English, - ham%2Dskinless%2C%20boneless
Record 34, French
Record 34, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 34, Main entry term, French
- cuisse-désossée, découennée
1, record 34, French, cuisse%2Dd%C3%A9soss%C3%A9e%2C%20d%C3%A9couenn%C3%A9e
correct, feminine noun
Record 34, Abbreviations, French
Record 34, Synonyms, French
Record 34, Textual support, French
Record number: 34, Textual support number: 1 DEF
(C105) Sans couenne, os et bas de jarret. Épaisseur maximale de 3 mm de gras. Gras intérieur partiellement enlevé. 1, record 34, French, - cuisse%2Dd%C3%A9soss%C3%A9e%2C%20d%C3%A9couenn%C3%A9e
Record number: 34, 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 34, French, - cuisse%2Dd%C3%A9soss%C3%A9e%2C%20d%C3%A9couenn%C3%A9e
Record 34, Spanish
Record 34, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 34, Main entry term, Spanish
- pierna-deshuesada y sin piel
1, record 34, Spanish, pierna%2Ddeshuesada%20y%20sin%20piel
correct, feminine noun
Record 34, Abbreviations, Spanish
Record 34, Synonyms, Spanish
Record 34, Textual support, Spanish
Record number: 34, Textual support number: 1 DEF
(C105) Se saca toda la piel, los huesos y la carne del pernil interior. Espesor máximo de grasa: 3 mm. Se extrae grasa interior "garrón". 1, record 34, Spanish, - pierna%2Ddeshuesada%20y%20sin%20piel
Record number: 34, 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 34, Spanish, - pierna%2Ddeshuesada%20y%20sin%20piel
Record 35 - internal organization data 2008-12-09
Record 35, English
Record 35, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 35, Main entry term, English
- tenderloin-silver skin removed
1, record 35, English, tenderloin%2Dsilver%20skin%20removed
correct
Record 35, Abbreviations, English
Record 35, Synonyms, English
Record 35, Textual support, English
Record number: 35, Textual support number: 1 DEF
(C228) Prepared from C227 by denuding. 1, record 35, English, - tenderloin%2Dsilver%20skin%20removed
Record number: 35, 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 35, English, - tenderloin%2Dsilver%20skin%20removed
Record 35, French
Record 35, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 35, Main entry term, French
- filet-dénudé
1, record 35, French, filet%2Dd%C3%A9nud%C3%A9
correct, masculine noun
Record 35, Abbreviations, French
Record 35, Synonyms, French
Record 35, Textual support, French
Record number: 35, Textual support number: 1 DEF
(C228) Préparé à partir du C227 en retirant la membrane argentée qui recouvre le muscle. 1, record 35, French, - filet%2Dd%C3%A9nud%C3%A9
Record number: 35, 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 35, French, - filet%2Dd%C3%A9nud%C3%A9
Record 35, Spanish
Record 35, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 35, Main entry term, Spanish
- filete-limpio
1, record 35, Spanish, filete%2Dlimpio
correct, masculine noun
Record 35, Abbreviations, Spanish
Record 35, Synonyms, Spanish
Record 35, Textual support, Spanish
Record number: 35, Textual support number: 1 DEF
(C228) Se prepara a partir de C227, por denudación. 1, record 35, Spanish, - filete%2Dlimpio
Record number: 35, 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 35, Spanish, - filete%2Dlimpio
Record 36 - internal organization data 2008-12-09
Record 36, English
Record 36, Subject field(s)
- Meats and Meat Industries
- Industrial Standardization
Record 36, Main entry term, English
- butt
1, record 36, English, butt
correct
Record 36, Abbreviations, English
Record 36, Synonyms, English
Record 36, Textual support, English
Record number: 36, Textual support number: 1 CONT
Butt. Separated from C310 [hock-on shoulder picnic] at narrowest point of blade bone. Blade bone in, skinless, maximum fat ranging from 6 mm to 12 mm (to be specified by buyer). 1, record 36, English, - butt
Record number: 36, 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 36, English, - butt
Record 36, French
Record 36, Domaine(s)
- Salaison, boucherie et charcuterie
- Normalisation industrielle
Record 36, Main entry term, French
- soc
1, record 36, French, soc
correct, masculine noun
Record 36, Abbreviations, French
Record 36, Synonyms, French
Record 36, Textual support, French
Record number: 36, Textual support number: 1 CONT
Soc. Séparé de C310 [épaule picnic avec jarret] au point le plus étroit de l'os de palette (scapulum) découenné, l'épaisseur de gras peut varier entre 6 à 12 mm, selon les spécifications de l'acheteur. 1, record 36, French, - soc
Record number: 36, 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 36, French, - soc
Record 36, Spanish
Record 36, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
- Normalización industrial
Record 36, Main entry term, Spanish
- cabeza de lomo
1, record 36, Spanish, cabeza%20de%20lomo
correct, feminine noun
Record 36, Abbreviations, Spanish
Record 36, Synonyms, Spanish
- bondiola 1, record 36, Spanish, bondiola
correct, feminine noun
Record 36, Textual support, Spanish
Record number: 36, Textual support number: 1 DEF
cabeza de lomo; bondiola: Se separa de C310 [paleta pícnic con jarrete] en el punto más angosto del hueso de la paleta. Con hueso de paleta. Sin piel, máximo de grasa: de 6 a 12 mm (según lo acordado con el cliente). 1, record 36, Spanish, - cabeza%20de%20lomo
Record number: 36, 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 36, Spanish, - cabeza%20de%20lomo
Record 37 - internal organization data 2008-12-09
Record 37, English
Record 37, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 37, Main entry term, English
- loin
1, record 37, English, loin
correct
Record 37, Abbreviations, English
Record 37, Synonyms, English
Record 37, Textual support, English
Record number: 37, Textual support number: 1 DEF
(C200) Skinless. Maximum fat ranging from 6 mm to 12 mm (to be specified by buyer). All loose fat removed. 1, record 37, English, - loin
Record number: 37, 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 37, English, - loin
Record 37, French
Record 37, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 37, Main entry term, French
- longe
1, record 37, French, longe
correct, feminine noun
Record 37, Abbreviations, French
Record 37, Synonyms, French
Record 37, Textual support, French
Record number: 37, Textual support number: 1 DEF
(C200) Couenne et gras superflu enlevés. L'épaisseur de gras peut varier entre 6 et 12 mm, selon les spécifications de l'acheteur. 1, record 37, French, - longe
Record number: 37, 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 37, French, - longe
Record 37, Spanish
Record 37, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 37, Main entry term, Spanish
- lomo
1, record 37, Spanish, lomo
correct, masculine noun
Record 37, Abbreviations, Spanish
Record 37, Synonyms, Spanish
Record 37, Textual support, Spanish
Record number: 37, Textual support number: 1 DEF
(C200) Sin piel. Máximo de grasa: de 6 a 12 mm (según lo acordado con el cliente). Se saca toda la grasa suelta. 1, record 37, Spanish, - lomo
Record number: 37, 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 37, Spanish, - lomo
Record 38 - internal organization data 2008-12-09
Record 38, English
Record 38, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 38, Main entry term, English
- diaphragm-untrimmed
1, record 38, English, diaphragm%2Duntrimmed
correct
Record 38, Abbreviations, English
Record 38, Synonyms, English
Record 38, Textual support, English
Record number: 38, Textual support number: 1 OBS
Trimmings (C726). 1, record 38, English, - diaphragm%2Duntrimmed
Record number: 38, 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. 2, record 38, English, - diaphragm%2Duntrimmed
Record 38, French
Record 38, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 38, Main entry term, French
- diaphragme-non paré
1, record 38, French, diaphragme%2Dnon%20par%C3%A9
correct, masculine noun
Record 38, Abbreviations, French
Record 38, Synonyms, French
Record 38, Textual support, French
Record number: 38, Textual support number: 1 OBS
Parures (C726). 1, record 38, French, - diaphragme%2Dnon%20par%C3%A9
Record number: 38, Textual support number: 2 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 38, French, - diaphragme%2Dnon%20par%C3%A9
Record 38, Spanish
Record 38, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 38, Main entry term, Spanish
- diafragma-no recortado
1, record 38, Spanish, diafragma%2Dno%20recortado
correct, masculine noun
Record 38, Abbreviations, Spanish
Record 38, Synonyms, Spanish
Record 38, Textual support, Spanish
Record number: 38, Textual support number: 1 OBS
Recortes de carne (C726). 1, record 38, Spanish, - diafragma%2Dno%20recortado
Record number: 38, Textual support number: 2 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 38, Spanish, - diafragma%2Dno%20recortado
Record 39 - internal organization data 2008-12-09
Record 39, English
Record 39, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 39, Main entry term, English
- butt-boneless
1, record 39, English, butt%2Dboneless
correct
Record 39, Abbreviations, English
Record 39, Synonyms, English
Record 39, Textual support, English
Record number: 39, Textual support number: 1 DEF
(C325) Blade bone removed from C320. 1, record 39, English, - butt%2Dboneless
Record number: 39, 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 39, English, - butt%2Dboneless
Record 39, French
Record 39, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 39, Main entry term, French
- soc-désossé
1, record 39, French, soc%2Dd%C3%A9soss%C3%A9
correct, masculine noun
Record 39, Abbreviations, French
Record 39, Synonyms, French
Record 39, Textual support, French
Record number: 39, Textual support number: 1 DEF
(C325) Même que C320 sans l'os de palette (scapulum). 1, record 39, French, - soc%2Dd%C3%A9soss%C3%A9
Record number: 39, 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 39, French, - soc%2Dd%C3%A9soss%C3%A9
Record 39, Spanish
Record 39, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 39, Main entry term, Spanish
- cabeza de lomo/Bondiola-deshuesada
1, record 39, Spanish, cabeza%20de%20lomo%2FBondiola%2Ddeshuesada
correct, feminine noun
Record 39, Abbreviations, Spanish
Record 39, Synonyms, Spanish
Record 39, Textual support, Spanish
Record number: 39, Textual support number: 1 DEF
(C325) Se extrae el hueso de la paleta de C320. 1, record 39, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada
Record number: 39, 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 39, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada
Record 40 - internal organization data 2008-12-09
Record 40, English
Record 40, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 40, Main entry term, English
- backrib end removed
1, record 40, English, backrib%20end%20removed
correct
Record 40, Abbreviations, English
Record 40, Synonyms, English
Record 40, Textual support, English
Record number: 40, Textual support number: 1 DEF
(C505) Ribs with adhering meat from the loin. 1, record 40, English, - backrib%20end%20removed
Record number: 40, 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 40, English, - backrib%20end%20removed
Record 40, French
Record 40, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 40, Main entry term, French
- côtes levées de dos-bout enlevé
1, record 40, French, c%C3%B4tes%20lev%C3%A9es%20de%20dos%2Dbout%20enlev%C3%A9
correct, feminine noun
Record 40, Abbreviations, French
Record 40, Synonyms, French
Record 40, Textual support, French
Record number: 40, Textual support number: 1 DEF
(505) Côtes levées de dos avec viande adhérente de la longe. 1, record 40, French, - c%C3%B4tes%20lev%C3%A9es%20de%20dos%2Dbout%20enlev%C3%A9
Record number: 40, 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 40, French, - c%C3%B4tes%20lev%C3%A9es%20de%20dos%2Dbout%20enlev%C3%A9
Record 40, Spanish
Record 40, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 40, Main entry term, Spanish
- costillas traseras-con la punta removida
1, record 40, Spanish, costillas%20traseras%2Dcon%20la%20punta%20removida
correct, feminine noun, plural
Record 40, Abbreviations, Spanish
Record 40, Synonyms, Spanish
Record 40, Textual support, Spanish
Record number: 40, Textual support number: 1 DEF
(C505) Son las costillitas blandas abajo de la caja torácica de donde se extrae el filete. 1, record 40, Spanish, - costillas%20traseras%2Dcon%20la%20punta%20removida
Record number: 40, 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 40, Spanish, - costillas%20traseras%2Dcon%20la%20punta%20removida
Record 41 - internal organization data 2008-12-09
Record 41, English
Record 41, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 41, Main entry term, English
- tongue-boneless
1, record 41, English, tongue%2Dboneless
correct
Record 41, Abbreviations, English
Record 41, Synonyms, English
Record 41, Textual support, English
Record number: 41, Textual support number: 1 OBS
Trimmings (C700). 1, record 41, English, - tongue%2Dboneless
Record number: 41, 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. 2, record 41, English, - tongue%2Dboneless
Record 41, French
Record 41, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 41, Main entry term, French
- langue-désossée
1, record 41, French, langue%2Dd%C3%A9soss%C3%A9e
correct, feminine noun
Record 41, Abbreviations, French
Record 41, Synonyms, French
Record 41, Textual support, French
Record number: 41, Textual support number: 1 OBS
Parures (C700). 1, record 41, French, - langue%2Dd%C3%A9soss%C3%A9e
Record number: 41, Textual support number: 2 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 41, French, - langue%2Dd%C3%A9soss%C3%A9e
Record 41, Spanish
Record 41, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 41, Main entry term, Spanish
- lengua-sin gañote
1, record 41, Spanish, lengua%2Dsin%20ga%C3%B1ote
correct, feminine noun
Record 41, Abbreviations, Spanish
Record 41, Synonyms, Spanish
Record 41, Textual support, Spanish
Record number: 41, Textual support number: 1 OBS
Recortes de carne (C700). 1, record 41, Spanish, - lengua%2Dsin%20ga%C3%B1ote
Record number: 41, Textual support number: 2 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 41, Spanish, - lengua%2Dsin%20ga%C3%B1ote
Record 42 - internal organization data 2008-12-09
Record 42, English
Record 42, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 42, Main entry term, English
- back-boneless long cut
1, record 42, English, back%2Dboneless%20long%20cut
correct
Record 42, Abbreviations, English
Record 42, Synonyms, English
Record 42, Textual support, English
Record number: 42, Textual support number: 1 DEF
(C201) Skinless. Maximum fat ranging from 6 mm to 12 mm (to be specified by buyer). All loose fat removed. 1, record 42, English, - back%2Dboneless%20long%20cut
Record number: 42, 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 42, English, - back%2Dboneless%20long%20cut
Record 42, French
Record 42, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 42, Main entry term, French
- longe-désossée, coupe longue
1, record 42, French, longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20longue
correct, feminine noun
Record 42, Abbreviations, French
Record 42, Synonyms, French
Record 42, Textual support, French
Record number: 42, Textual support number: 1 DEF
(C201) Couenne et gras superflu enlevés. L'épaisseur de gras peut varier entre 6 et 12 mm, selon les spécifications de l'acheteur. 1, record 42, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20longue
Record number: 42, 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 42, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20longue
Record 42, Spanish
Record 42, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 42, Main entry term, Spanish
- lomo-deshuesado, corte largo
1, record 42, Spanish, lomo%2Ddeshuesado%2C%20corte%20largo
correct, masculine noun
Record 42, Abbreviations, Spanish
Record 42, Synonyms, Spanish
Record 42, Textual support, Spanish
Record number: 42, Textual support number: 1 DEF
(C201) Sin piel. Máximo de grasa: de 6 a 12 mm (según lo acordado con el cliente). Se saca toda la grasa suelta. 1, record 42, Spanish, - lomo%2Ddeshuesado%2C%20corte%20largo
Record number: 42, 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 42, Spanish, - lomo%2Ddeshuesado%2C%20corte%20largo
Record 43 - internal organization data 2008-12-09
Record 43, English
Record 43, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 43, Main entry term, English
- ham-knuckle
1, record 43, English, ham%2Dknuckle
correct
Record 43, Abbreviations, English
Record 43, Synonyms, English
Record 43, Textual support, English
Record number: 43, Textual support number: 1 OBS
(C108). 1, record 43, English, - ham%2Dknuckle
Record number: 43, 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. 2, record 43, English, - ham%2Dknuckle
Record 43, French
Record 43, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 43, Main entry term, French
- cuisse-pointe de surlonge (noix)
1, record 43, French, cuisse%2Dpointe%20de%20surlonge%20%28noix%29
correct, feminine noun
Record 43, Abbreviations, French
Record 43, Synonyms, French
Record 43, Textual support, French
Record number: 43, Textual support number: 1 OBS
(C108). 1, record 43, French, - cuisse%2Dpointe%20de%20surlonge%20%28noix%29
Record number: 43, Textual support number: 2 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 43, French, - cuisse%2Dpointe%20de%20surlonge%20%28noix%29
Record 43, Spanish
Record 43, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 43, Main entry term, Spanish
- pierna-músculo redondo (bola)
1, record 43, Spanish, pierna%2Dm%C3%BAsculo%20redondo%20%28bola%29
correct, feminine noun
Record 43, Abbreviations, Spanish
Record 43, Synonyms, Spanish
Record 43, Textual support, Spanish
Record number: 43, Textual support number: 1 OBS
(C108). 1, record 43, Spanish, - pierna%2Dm%C3%BAsculo%20redondo%20%28bola%29
Record number: 43, Textual support number: 2 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 43, Spanish, - pierna%2Dm%C3%BAsculo%20redondo%20%28bola%29
Record 44 - internal organization data 2008-12-09
Record 44, English
Record 44, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 44, Main entry term, English
- ham-flank on
1, record 44, English, ham%2Dflank%20on
correct
Record 44, Abbreviations, English
Record 44, Synonyms, English
Record 44, Textual support, English
Record number: 44, Textual support number: 1 DEF
(C100) As removed from hog side. 1, record 44, English, - ham%2Dflank%20on
Record number: 44, 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 44, English, - ham%2Dflank%20on
Record 44, French
Record 44, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 44, Main entry term, French
- cuisse-avec portion de flanc
1, record 44, French, cuisse%2Davec%20portion%20de%20flanc
correct, feminine noun
Record 44, Abbreviations, French
Record 44, Synonyms, French
Record 44, Textual support, French
Record number: 44, Textual support number: 1 DEF
(C100) Tel que prélevée de la demi-carcasse. 1, record 44, French, - cuisse%2Davec%20portion%20de%20flanc
Record number: 44, 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 44, French, - cuisse%2Davec%20portion%20de%20flanc
Record 44, Spanish
Record 44, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 44, Main entry term, Spanish
- pierna-con babilla
1, record 44, Spanish, pierna%2Dcon%20babilla
correct, feminine noun
Record 44, Abbreviations, Spanish
Record 44, Synonyms, Spanish
Record 44, Textual support, Spanish
Record number: 44, Textual support number: 1 DEF
(C100) Tal como se extrae del costado del cerdo. 1, record 44, Spanish, - pierna%2Dcon%20babilla
Record number: 44, 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 44, Spanish, - pierna%2Dcon%20babilla
Record 45 - internal organization data 2008-12-09
Record 45, English
Record 45, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 45, Main entry term, English
- hind foot
1, record 45, English, hind%20foot
correct
Record 45, Abbreviations, English
Record 45, Synonyms, English
Record 45, Textual support, English
Record number: 45, Textual support number: 1 OBS
Sundries (C125). 1, record 45, English, - hind%20foot
Record number: 45, 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. 2, record 45, English, - hind%20foot
Record 45, French
Record 45, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 45, Main entry term, French
- pied arrière
1, record 45, French, pied%20arri%C3%A8re
correct, masculine noun
Record 45, Abbreviations, French
Record 45, Synonyms, French
Record 45, Textual support, French
Record number: 45, Textual support number: 1 OBS
Sous-produits (C125). 1, record 45, French, - pied%20arri%C3%A8re
Record number: 45, Textual support number: 2 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 45, French, - pied%20arri%C3%A8re
Record 45, Spanish
Record 45, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 45, Main entry term, Spanish
- pata trasera
1, record 45, Spanish, pata%20trasera
correct, feminine noun
Record 45, Abbreviations, Spanish
Record 45, Synonyms, Spanish
Record 45, Textual support, Spanish
Record number: 45, Textual support number: 1 OBS
Varios (C125). 1, record 45, Spanish, - pata%20trasera
Record number: 45, Textual support number: 2 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 45, Spanish, - pata%20trasera
Record 46 - internal organization data 2008-12-09
Record 46, English
Record 46, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 46, Main entry term, English
- ham-inside muscle
1, record 46, English, ham%2Dinside%20muscle
correct
Record 46, Abbreviations, English
Record 46, Synonyms, English
Record 46, Textual support, English
Record number: 46, Textual support number: 1 DEF
(C107) Cap on or cap removed to be specified by buyer. 1, record 46, English, - ham%2Dinside%20muscle
Record number: 46, 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 46, English, - ham%2Dinside%20muscle
Record 46, French
Record 46, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 46, Main entry term, French
- cuisse-muscle intérieur
1, record 46, French, cuisse%2Dmuscle%20int%C3%A9rieur
correct, feminine noun
Record 46, Abbreviations, French
Record 46, Synonyms, French
Record 46, Textual support, French
Record number: 46, Textual support number: 1 DEF
(C107) Avec ou sans muscle supérieur (cap) selon les spécifications de l'acheteur. 1, record 46, French, - cuisse%2Dmuscle%20int%C3%A9rieur
Record number: 46, 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 46, French, - cuisse%2Dmuscle%20int%C3%A9rieur
Record 46, Spanish
Record 46, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 46, Main entry term, Spanish
- pierna-músculo interno
1, record 46, Spanish, pierna%2Dm%C3%BAsculo%20interno
correct, feminine noun
Record 46, Abbreviations, Spanish
Record 46, Synonyms, Spanish
Record 46, Textual support, Spanish
Record number: 46, Textual support number: 1 DEF
(C107) Con punta o sin punta (según lo acordado con el cliente). 1, record 46, Spanish, - pierna%2Dm%C3%BAsculo%20interno
Record number: 46, 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 46, Spanish, - pierna%2Dm%C3%BAsculo%20interno
Record 47 - internal organization data 2008-12-09
Record 47, English
Record 47, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 47, Main entry term, English
- centre cut spareribs
1, record 47, English, centre%20cut%20spareribs
correct
Record 47, Abbreviations, English
Record 47, Synonyms, English
Record 47, Textual support, English
Record number: 47, Textual support number: 1 DEF
(C502) Same as C500 with sternum and all soft cartilage and skirt meat removed. 1, record 47, English, - centre%20cut%20spareribs
Record number: 47, 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 47, English, - centre%20cut%20spareribs
Record 47, French
Record 47, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 47, Main entry term, French
- côtes levées-coupe centrale
1, record 47, French, c%C3%B4tes%20lev%C3%A9es%2Dcoupe%20centrale
correct, feminine noun
Record 47, Abbreviations, French
Record 47, Synonyms, French
Record 47, Textual support, French
Record number: 47, Textual support number: 1 DEF
(502) Même que C500 sans sternum (os de poitrine) ni cartilage. Sans diaphragme. 1, record 47, French, - c%C3%B4tes%20lev%C3%A9es%2Dcoupe%20centrale
Record number: 47, 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 47, French, - c%C3%B4tes%20lev%C3%A9es%2Dcoupe%20centrale
Record 47, Spanish
Record 47, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 47, Main entry term, Spanish
- costillas de cerdo-corte central
1, record 47, Spanish, costillas%20de%20cerdo%2Dcorte%20central
correct, feminine noun, plural
Record 47, Abbreviations, Spanish
Record 47, Synonyms, Spanish
Record 47, Textual support, Spanish
Record number: 47, Textual support number: 1 DEF
(C502) Igual que el C500, pero el esternón y los cartílagos deben de ser removidos. El diafragma deberá quitarse. 1, record 47, Spanish, - costillas%20de%20cerdo%2Dcorte%20central
Record number: 47, 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 47, Spanish, - costillas%20de%20cerdo%2Dcorte%20central
Record 48 - internal organization data 2008-12-09
Record 48, English
Record 48, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 48, Main entry term, English
- tail
1, record 48, English, tail
correct
Record 48, Abbreviations, English
Record 48, Synonyms, English
Record 48, Textual support, English
Record number: 48, Textual support number: 1 OBS
Sundries (C130). 1, record 48, English, - tail
Record number: 48, 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. 2, record 48, English, - tail
Record 48, French
Record 48, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 48, Main entry term, French
- queue
1, record 48, French, queue
correct, feminine noun
Record 48, Abbreviations, French
Record 48, Synonyms, French
Record 48, Textual support, French
Record number: 48, Textual support number: 1 OBS
Sous-produits (C130). 1, record 48, French, - queue
Record number: 48, Textual support number: 2 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 48, French, - queue
Record 48, Spanish
Record 48, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 48, Main entry term, Spanish
- cola
1, record 48, Spanish, cola
correct, feminine noun
Record 48, Abbreviations, Spanish
Record 48, Synonyms, Spanish
Record 48, Textual support, Spanish
Record number: 48, Textual support number: 1 OBS
Varios (C130). 1, record 48, Spanish, - cola
Record number: 48, Textual support number: 2 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 48, Spanish, - cola
Record 49 - internal organization data 2008-12-09
Record 49, English
Record 49, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 49, Main entry term, English
- foreshank-boneless, skinless
1, record 49, English, foreshank%2Dboneless%2C%20skinless
correct
Record 49, Abbreviations, English
Record 49, Synonyms, English
Record 49, Textual support, English
Record number: 49, 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 49, English, - foreshank%2Dboneless%2C%20skinless
Record 49, French
Record 49, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 49, Main entry term, French
- jarret avant-désossée, découenné
1, record 49, French, jarret%20avant%2Dd%C3%A9soss%C3%A9e%2C%20d%C3%A9couenn%C3%A9
correct, masculine noun
Record 49, Abbreviations, French
Record 49, Synonyms, French
Record 49, Textual support, French
Record number: 49, 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 49, French, - jarret%20avant%2Dd%C3%A9soss%C3%A9e%2C%20d%C3%A9couenn%C3%A9
Record 49, Spanish
Record 49, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 49, Main entry term, Spanish
- jarrete/chamorro frontal-sin hueso, sin piel
1, record 49, Spanish, jarrete%2Fchamorro%20frontal%2Dsin%20hueso%2C%20sin%20piel
correct, masculine noun
Record 49, Abbreviations, Spanish
Record 49, Synonyms, Spanish
Record 49, Textual support, Spanish
Record number: 49, 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 49, Spanish, - jarrete%2Fchamorro%20frontal%2Dsin%20hueso%2C%20sin%20piel
Record 50 - internal organization data 2008-12-09
Record 50, English
Record 50, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 50, Main entry term, English
- hock
1, record 50, English, hock
correct
Record 50, Abbreviations, English
Record 50, Synonyms, English
Record 50, Textual support, English
Record number: 50, Textual support number: 1 OBS
Sundries (C355). 1, record 50, English, - hock
Record number: 50, 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. 2, record 50, English, - hock
Record 50, French
Record 50, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 50, Main entry term, French
- jarret
1, record 50, French, jarret
correct, masculine noun
Record 50, Abbreviations, French
Record 50, Synonyms, French
Record 50, Textual support, French
Record number: 50, Textual support number: 1 OBS
Sous-produits (C355). 1, record 50, French, - jarret
Record number: 50, Textual support number: 2 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 50, French, - jarret
Record 50, Spanish
Record 50, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 50, Main entry term, Spanish
- codillo/chamorro
1, record 50, Spanish, codillo%2Fchamorro
correct, masculine noun
Record 50, Abbreviations, Spanish
Record 50, Synonyms, Spanish
Record 50, Textual support, Spanish
Record number: 50, Textual support number: 1 OBS
Varios (C355). 1, record 50, Spanish, - codillo%2Fchamorro
Record number: 50, Textual support number: 2 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 50, Spanish, - codillo%2Fchamorro
Record 51 - internal organization data 2008-12-09
Record 51, English
Record 51, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 51, Main entry term, English
- neckbone-riblet off
1, record 51, English, neckbone%2Driblet%20off
correct
Record 51, Abbreviations, English
Record 51, Synonyms, English
Record 51, Textual support, English
Record number: 51, Textual support number: 1 OBS
Sundries (C512). 1, record 51, English, - neckbone%2Driblet%20off
Record number: 51, 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. 2, record 51, English, - neckbone%2Driblet%20off
Record 51, French
Record 51, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 51, Main entry term, French
- os du cou-côte levée d'épaule enlevée
1, record 51, French, os%20du%20cou%2Dc%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule%20enlev%C3%A9e
correct, masculine noun
Record 51, Abbreviations, French
Record 51, Synonyms, French
Record 51, Textual support, French
Record number: 51, Textual support number: 1 OBS
Sous-produits (C512). 1, record 51, French, - os%20du%20cou%2Dc%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule%20enlev%C3%A9e
Record number: 51, Textual support number: 2 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 51, French, - os%20du%20cou%2Dc%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule%20enlev%C3%A9e
Record 51, Spanish
Record 51, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 51, Main entry term, Spanish
- hueso de morrillo-sin extremo de costilla
1, record 51, Spanish, hueso%20de%20morrillo%2Dsin%20extremo%20de%20costilla
correct, masculine noun
Record 51, Abbreviations, Spanish
Record 51, Synonyms, Spanish
- pescuezo-sin costillitas 1, record 51, Spanish, pescuezo%2Dsin%20costillitas
correct, masculine noun
- espinazo-sin costillitas 1, record 51, Spanish, espinazo%2Dsin%20costillitas
correct, masculine noun
Record 51, Textual support, Spanish
Record number: 51, Textual support number: 1 OBS
Varios (C512). 1, record 51, Spanish, - hueso%20de%20morrillo%2Dsin%20extremo%20de%20costilla
Record number: 51, Textual support number: 2 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 51, Spanish, - hueso%20de%20morrillo%2Dsin%20extremo%20de%20costilla
Record 52 - internal organization data 2008-12-09
Record 52, English
Record 52, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 52, Main entry term, English
- belly-skinless single ribbed
1, record 52, English, belly%2Dskinless%20single%20ribbed
correct
Record 52, Abbreviations, English
Record 52, Synonyms, English
Record 52, Textual support, English
Record number: 52, Textual support number: 1 DEF
(C405) Ribs removed individually. Fat covering and dimensions to be specified by buyer. 1, record 52, English, - belly%2Dskinless%20single%20ribbed
Record number: 52, 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 52, English, - belly%2Dskinless%20single%20ribbed
Record 52, French
Record 52, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 52, Main entry term, French
- flanc-découenné, côtes enlevées individuellement
1, record 52, French, flanc%2Dd%C3%A9couenn%C3%A9%2C%20c%C3%B4tes%20enlev%C3%A9es%20individuellement
correct, masculine noun
Record 52, Abbreviations, French
Record 52, Synonyms, French
Record 52, Textual support, French
Record number: 52, Textual support number: 1 DEF
(C405) Dimensions et couverture de gras selon les spécifications de l'acheteur. 1, record 52, French, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20c%C3%B4tes%20enlev%C3%A9es%20individuellement
Record number: 52, 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 52, French, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20c%C3%B4tes%20enlev%C3%A9es%20individuellement
Record 52, Spanish
Record 52, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 52, Main entry term, Spanish
- panceta-sin piel, las costillas se extraen individualmente
1, record 52, Spanish, panceta%2Dsin%20piel%2C%20las%20costillas%20se%20extraen%20individualmente
correct, feminine noun
Record 52, Abbreviations, Spanish
Record 52, Synonyms, Spanish
Record 52, Textual support, Spanish
Record number: 52, Textual support number: 1 DEF
(C405) Las costillas se extraen individualmente. Medidas y el espesor de grasa según lo acordado con el cliente. (Tocino en México) 1, record 52, Spanish, - panceta%2Dsin%20piel%2C%20las%20costillas%20se%20extraen%20individualmente
Record number: 52, 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 52, Spanish, - panceta%2Dsin%20piel%2C%20las%20costillas%20se%20extraen%20individualmente
Record 53 - internal organization data 2008-12-09
Record 53, English
Record 53, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 53, Main entry term, English
- kidneys
1, record 53, English, kidneys
correct
Record 53, Abbreviations, English
Record 53, Synonyms, English
Record 53, Textual support, English
Record number: 53, Textual support number: 1 OBS
Offal (C715) Others Products Available As Specified. Stomachs, Uteri, Glands, Ears, Snouts, Tongues, Rectums, Spleens, Brains. 1, record 53, English, - kidneys
Record number: 53, 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. 2, record 53, English, - kidneys
Record 53, French
Record 53, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 53, Main entry term, French
- rognons
1, record 53, French, rognons
correct, masculine noun
Record 53, Abbreviations, French
Record 53, Synonyms, French
Record 53, Textual support, French
Record number: 53, Textual support number: 1 OBS
Abats (C715) Autres produits disponibles suivant les spécifications de l'acheteur. Estomac, utérus, glandes, oreilles, museau, langues, rectums, rates, cervelles. 1, record 53, French, - rognons
Record number: 53, Textual support number: 2 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 53, French, - rognons
Record 53, Spanish
Record 53, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 53, Main entry term, Spanish
- riñones
1, record 53, Spanish, ri%C3%B1ones
correct, masculine noun
Record 53, Abbreviations, Spanish
Record 53, Synonyms, Spanish
Record 53, Textual support, Spanish
Record number: 53, Textual support number: 1 OBS
Menudencias/Vísceras (C715). Otros productos disponibles según se especifican. Estómagos (Buche), Úteros (Nana), Glándulas, Orejas, Trompas, Labios (Hocicos), Lenguas, Rectos, Bazos, Sesos. 1, record 53, Spanish, - ri%C3%B1ones
Record number: 53, Textual support number: 2 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 53, Spanish, - ri%C3%B1ones
Record 54 - internal organization data 2008-12-09
Record 54, English
Record 54, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 54, Main entry term, English
- boneless middle
1, record 54, English, boneless%20middle
correct
Record 54, Abbreviations, English
Record 54, Synonyms, English
Record 54, Textual support, English
Record number: 54, Textual support number: 1 DEF
(C425) The portion of the carcass after removing ham and shoulder. Sirloin and related belly portion removed (short cut). Backbone and related cartilage removed. Tenderloin removed. Sternum and blade bone removed. Back ribs and side ribs removed (sheet ribbed or single ribbed as specified by buyer). Soft rib bones between side rib and sternum may remain or be removed as specified by buyer. Rind on or rindless (as specified by buyer). With, trim at flank end and leanness (measured at center of loin) to be specified by buyer. 1, record 54, English, - boneless%20middle
Record number: 54, 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 54, English, - boneless%20middle
Record 54, French
Record 54, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 54, Main entry term, French
- milieu désossé
1, record 54, French, milieu%20d%C3%A9soss%C3%A9
correct, masculine noun
Record 54, Abbreviations, French
Record 54, Synonyms, French
Record 54, Textual support, French
Record number: 54, Textual support number: 1 DEF
(C425) Portion de la demi-carcasse restante après avoir enlevé la cuisse et l'épaule. Pour la coupe courte, surlonge et partie du flanc, correspondante enlevés. Os de l'échine et cartilages correspondants enlevés. Filet, os de poitrine et os de palette enlevés. Côtes levées régulières et de dos enlevées d'une pièce ou individuellement selon les spécifications de l'acheteur. Avec ou sans les cartilages de bout de côte tel que spécifié par l'acheteur. Avec ou sans couenne tel que spécifié par l'acheteur. Dimensions de la pièce, façon de parer le blanc et teneur en gras (mesurée au centre de l'échine) à être spécifiés par l'acheteur. 1, record 54, French, - milieu%20d%C3%A9soss%C3%A9
Record number: 54, 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 54, French, - milieu%20d%C3%A9soss%C3%A9
Record 54, Spanish
Record 54, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 54, Main entry term, Spanish
- panceta-corte "Australiano"
1, record 54, Spanish, panceta%2Dcorte%20%5C%22Australiano%5C%22
correct, feminine noun
Record 54, Abbreviations, Spanish
Record 54, Synonyms, Spanish
Record 54, Textual support, Spanish
Record number: 54, Textual support number: 1 DEF
(C425) Es la parte de la canal que queda después de retirar las piernas y la paleta. También se le extrae el solomillo (cadera), el hueso de la espaldilla y los cartílagos. Se extrae el filete. Se extraen el esternón y la paletilla. Se extraen las costillas traseras y abdominales (costillas en lámina o costillas individuales según lo acordado con el cliente). El costillar blando entre la costilla de los flancos y el esternón se pueden dejar o extraer (según lo acordado con el cliente). Con piel o sin piel (según lo acordado con el cliente). La anchura, el corte en la parte final del flanco y la magrez (medida en el centro del lomo) las especificará el comprador. (Tocino en México) 1, record 54, Spanish, - panceta%2Dcorte%20%5C%22Australiano%5C%22
Record number: 54, 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 54, Spanish, - panceta%2Dcorte%20%5C%22Australiano%5C%22
Record 55 - internal organization data 2008-12-09
Record 55, English
Record 55, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 55, Main entry term, English
- ham (Leg)
1, record 55, English, ham%20%28Leg%29
correct
Record 55, Abbreviations, English
Record 55, Synonyms, English
Record 55, Textual support, English
Record number: 55, Textual support number: 1 DEF
Removed from side by making a straight cut perpendicular to outer skin surface at a point 50-60 mm (depending on hog size) anterior to the exposed aitch bone, just missing the juncture of the tail bone and aitch bone tip (approx. 3-6 mm). The hind foot is removed by making a straight cut through the hock joint to expose the heel bone. Tail is removed from the underside of the tail bone leaving a neat ham surface. 1, record 55, English, - ham%20%28Leg%29
Record number: 55, 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 55, English, - ham%20%28Leg%29
Record 55, French
Record 55, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 55, Main entry term, French
- cuisse
1, record 55, French, cuisse
correct, feminine noun
Record 55, Abbreviations, French
Record 55, Synonyms, French
Record 55, Textual support, French
Record number: 55, Textual support number: 1 DEF
Prélevée sur la demi-carcasse en effectuant une coupe franche, perpendiculaire à la surface de la peau, qui débute à environ 50-60 mm (selon la grosseur de l'animal) devant l'os de la hanche (coaxal) et se poursuit à 3-6 mm sous la ligne de jonction des os de la croupe et de la queue. Le pied arrière est enlevé en tranchant directement dans la jointure du jarret pour découvrir le talon. On dégage la queue en taillant sous l'os pour laisser une entame bien nette. 1, record 55, French, - cuisse
Record number: 55, 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 55, French, - cuisse
Record 55, Spanish
Record 55, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 55, Main entry term, Spanish
- pierna
1, record 55, Spanish, pierna
correct, feminine noun
Record 55, Abbreviations, Spanish
Record 55, Synonyms, Spanish
Record 55, Textual support, Spanish
Record number: 55, Textual support number: 1 DEF
Se separa del costado haciendo un corte recto perpendicular hacia la superficie de la piel exterior en un punto a 50-60 mm (dependiendo del tamaño del cerdo) anterior al hueso de la cadera expuesto al lado de la coyuntura del hueso de la cola y la punta del hueso de la cadera (3-6 mm aprox.). La pata trasera se separa haciendo un corte recto a través de la articulación del jarrete/codillo para dejar al descubierto el hueso del talón. La cola se separa de la parte inferior del hueso de la cola dejando una superficie de jamón nítida. 1, record 55, Spanish, - pierna
Record number: 55, 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 55, Spanish, - pierna
Record 56 - internal organization data 2008-12-09
Record 56, English
Record 56, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 56, Main entry term, English
- loin
1, record 56, English, loin
correct
Record 56, Abbreviations, English
Record 56, Synonyms, English
Record 56, Textual support, English
Record number: 56, Textual support number: 1 DEF
Cut from a point on the rib perpendicularly down from the ventral side of the thoracic vertebrae, where shoulder was removed, to a point about 25 mm from the tenderloin at the ham end. Cut from belly to leave a 12 cm maximum rib measured from backbone. 1, record 56, English, - loin
Record number: 56, 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 56, English, - loin
Record 56, French
Record 56, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 56, Main entry term, French
- longe
1, record 56, French, longe
correct, feminine noun
Record 56, Abbreviations, French
Record 56, Synonyms, French
Record 56, Textual support, French
Record number: 56, Textual support number: 1 DEF
Prélevée en tranchant à angle droite de l'échine, du côté interne de la cage thoracique, à partir du point d'où on a prélevé l'épaule jusqu'à environ 25 mm de l'extrémité du filet près de la cuisse. La coupe du flanc doit laisser un maximum de 12 cm de côte à partir de l'échine. 1, record 56, French, - longe
Record number: 56, 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 56, French, - longe
Record 56, Spanish
Record 56, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 56, Main entry term, Spanish
- lomo
1, record 56, Spanish, lomo
correct, masculine noun
Record 56, Abbreviations, Spanish
Record 56, Synonyms, Spanish
- chuleta 1, record 56, Spanish, chuleta
correct, feminine noun
- entrecot 1, record 56, Spanish, entrecot
correct, masculine noun
Record 56, Textual support, Spanish
Record number: 56, Textual support number: 1 DEF
Cortar desde un punto de la costilla perpendicularmente hacia abajo del lado ventral de la vértebra torácica de donde se extrajo la paleta, hasta un punto a unos 25 mm del filete en el extremo de jamón. Cortar desde el pecho para dejar una costilla de 12 cm como máximo medida desde el espinazo. 1, record 56, Spanish, - lomo
Record number: 56, 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 56, Spanish, - lomo
Record 57 - internal organization data 2008-12-09
Record 57, English
Record 57, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 57, Main entry term, English
- shoulder riblet-barbecue style
1, record 57, English, shoulder%20riblet%2Dbarbecue%20style
correct
Record 57, Abbreviations, English
Record 57, Synonyms, English
Record 57, Textual support, English
Record number: 57, Textual support number: 1 DEF
(C515) Includes 2 1/2 ribs, breast bone removed, soft bone and surface fat removed. Has approximately 15 mm of meat. Each piece approximately 400 g. 1, record 57, English, - shoulder%20riblet%2Dbarbecue%20style
Record number: 57, 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 57, English, - shoulder%20riblet%2Dbarbecue%20style
Record 57, French
Record 57, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 57, Main entry term, French
- côte levée d'épaule-style barbecue
1, record 57, French, c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule%2Dstyle%20barbecue
correct, feminine noun
Record 57, Abbreviations, French
Record 57, Synonyms, French
Record 57, Textual support, French
Record number: 57, Textual support number: 1 DEF
(C515) Le produit a deux côtes et demi. L'os de poitrine, les cartilages et le gras en surface sont enlevés. Quelques 15 mm de viande recouvrent les os. Chaque morceau pèse approximativement 400 g. 1, record 57, French, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule%2Dstyle%20barbecue
Record number: 57, 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 57, French, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule%2Dstyle%20barbecue
Record 57, Spanish
Record 57, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 57, Main entry term, Spanish
- extremo de costilla-estilo barbacoa
1, record 57, Spanish, extremo%20de%20costilla%2Destilo%20barbacoa
correct, masculine noun
Record 57, Abbreviations, Spanish
Record 57, Synonyms, Spanish
Record 57, Textual support, Spanish
Record number: 57, Textual support number: 1 DEF
(C515) Incluye 2 1/2 costillas, esternón debe ser removido, se quitarán los huesos suaves, cartílagos y grasa superficial. Tiene aproximadamente 15 mm de carne. Cada pieza pesa aproximadamente 400 gramos. 1, record 57, Spanish, - extremo%20de%20costilla%2Destilo%20barbacoa
Record number: 57, 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 57, Spanish, - extremo%20de%20costilla%2Destilo%20barbacoa
Record 58 - internal organization data 2008-12-09
Record 58, English
Record 58, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 58, Main entry term, English
- tenderloin-side muscle removed-defatted
1, record 58, English, tenderloin%2Dside%20muscle%20removed%2Ddefatted
correct
Record 58, Abbreviations, English
Record 58, Synonyms, English
Record 58, Textual support, English
Record number: 58, Textual support number: 1 DEF
(C227) Prepared from impact tenderloin. All glandular and blood tissue removed. Side muscle removed. Defatted. 1, record 58, English, - tenderloin%2Dside%20muscle%20removed%2Ddefatted
Record number: 58, 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 58, English, - tenderloin%2Dside%20muscle%20removed%2Ddefatted
Record 58, French
Record 58, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 58, Main entry term, French
- filet-sans ailes-dégraissé
1, record 58, French, filet%2Dsans%20ailes%2Dd%C3%A9graiss%C3%A9
correct, masculine noun
Record 58, Abbreviations, French
Record 58, Synonyms, French
Record 58, Textual support, French
Record number: 58, Textual support number: 1 DEF
(C227) Préparé à partir du filet non paré. Toutes glandes, tissus sanguins et meurtrissures enlevés. Sans ailes. Dégraissé. 1, record 58, French, - filet%2Dsans%20ailes%2Dd%C3%A9graiss%C3%A9
Record number: 58, 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 58, French, - filet%2Dsans%20ailes%2Dd%C3%A9graiss%C3%A9
Record 58, Spanish
Record 58, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 58, Main entry term, Spanish
- filete-sin músculo lateral-sin grasa
1, record 58, Spanish, filete%2Dsin%20m%C3%BAsculo%20lateral%2Dsin%20grasa
correct, masculine noun
Record 58, Abbreviations, Spanish
Record 58, Synonyms, Spanish
Record 58, Textual support, Spanish
Record number: 58, Textual support number: 1 DEF
(C227) Se saca intacto el filete. Se saca todo el tejido glandular y sanguíneo. Sin músculo lateral. Sin grasa. 1, record 58, Spanish, - filete%2Dsin%20m%C3%BAsculo%20lateral%2Dsin%20grasa
Record number: 58, 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 58, Spanish, - filete%2Dsin%20m%C3%BAsculo%20lateral%2Dsin%20grasa
Record 59 - internal organization data 2008-12-09
Record 59, English
Record 59, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 59, Main entry term, English
- hock-removed shoulder picnic
1, record 59, English, hock%2Dremoved%20shoulder%20picnic
correct
Record 59, Abbreviations, English
Record 59, Synonyms, English
Record 59, Textual support, English
Record number: 59, Textual support number: 1 DEF
(C311) Same as C310 with shank removed about 20 mm below breast flap wrinkle cut parallel with top of picnic. 1, record 59, English, - hock%2Dremoved%20shoulder%20picnic
Record number: 59, 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 59, English, - hock%2Dremoved%20shoulder%20picnic
Record 59, French
Record 59, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 59, Main entry term, French
- épaule picnic-sans jarret
1, record 59, French, %C3%A9paule%20picnic%2Dsans%20jarret
correct, feminine noun
Record 59, Abbreviations, French
Record 59, Synonyms, French
Record 59, Textual support, French
Record number: 59, Textual support number: 1 DEF
(C311) Même que C310. Le jarret est retiré en coupant en parallèle avec le haut du picnic, à environ 20 mm en bas du pli formé par le joint du torse. 1, record 59, French, - %C3%A9paule%20picnic%2Dsans%20jarret
Record number: 59, 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 59, French, - %C3%A9paule%20picnic%2Dsans%20jarret
Record 59, Spanish
Record 59, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 59, Main entry term, Spanish
- paleta pícnic-sin jarrete/chamorro
1, record 59, Spanish, paleta%20p%C3%ADcnic%2Dsin%20jarrete%2Fchamorro
correct, feminine noun
Record 59, Abbreviations, Spanish
Record 59, Synonyms, Spanish
Record 59, Textual support, Spanish
Record number: 59, Textual support number: 1 DEF
(C311) Igual que C310, pero sacando el pernil a unos 20 mm por debajo de la arruga del colgajo del pecho cortado paralelamente a la punta del pícnic. 1, record 59, Spanish, - paleta%20p%C3%ADcnic%2Dsin%20jarrete%2Fchamorro
Record number: 59, 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 59, Spanish, - paleta%20p%C3%ADcnic%2Dsin%20jarrete%2Fchamorro
Record 60 - internal organization data 2008-12-09
Record 60, English
Record 60, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 60, Main entry term, English
- belly
1, record 60, English, belly
correct
Record 60, Abbreviations, English
Record 60, Synonyms, English
Record 60, Textual support, English
Record number: 60, Textual support number: 1 DEF
That portion of the side remaining after removal of ham, shoulder and loin. 1, record 60, English, - belly
Record number: 60, 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 60, English, - belly
Record 60, French
Record 60, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 60, Main entry term, French
- flanc
1, record 60, French, flanc
correct, masculine noun
Record 60, Abbreviations, French
Record 60, Synonyms, French
Record 60, Textual support, French
Record number: 60, Textual support number: 1 DEF
La partie restante de la demi-carcasse, une fois enlevées la cuisse, l'épaule et la longe. 1, record 60, French, - flanc
Record number: 60, 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 60, French, - flanc
Record 60, Spanish
Record 60, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 60, Main entry term, Spanish
- panceta
1, record 60, Spanish, panceta
correct, feminine noun
Record 60, Abbreviations, Spanish
Record 60, Synonyms, Spanish
- tocino 1, record 60, Spanish, tocino
correct, masculine noun, Mexico
Record 60, Textual support, Spanish
Record number: 60, Textual support number: 1 DEF
Porción del costado que queda después de haber sacado el jamón, la paleta y el lomo. 1, record 60, Spanish, - panceta
Record number: 60, 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 60, Spanish, - panceta
Record 61 - internal organization data 2008-12-09
Record 61, English
Record 61, Subject field(s)
- Meats and Meat Industries
Record 61, Main entry term, English
- ham shank 1, record 61, English, ham%20shank
Record 61, Abbreviations, English
Record 61, Synonyms, English
Record 61, Textual support, English
Record number: 61, 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 61, English, - ham%20shank
Record 61, French
Record 61, Domaine(s)
- Salaison, boucherie et charcuterie
Record 61, Main entry term, French
- jarret arrière
1, record 61, French, jarret%20arri%C3%A8re
masculine noun
Record 61, Abbreviations, French
Record 61, Synonyms, French
Record 61, Textual support, French
Record number: 61, 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 61, French, - jarret%20arri%C3%A8re
Record 61, Spanish
Record 61, Textual support, Spanish
Record 62 - internal organization data 2008-12-09
Record 62, English
Record 62, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 62, Main entry term, English
- sirloin-boneless
1, record 62, English, sirloin%2Dboneless
correct
Record 62, Abbreviations, English
Record 62, Synonyms, English
Record 62, Textual support, English
Record number: 62, Textual support number: 1 DEF
(C235) Removed as per C205. Chemical lean to be specified by buyer. 1, record 62, English, - sirloin%2Dboneless
Record number: 62, 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 62, English, - sirloin%2Dboneless
Record 62, French
Record 62, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 62, Main entry term, French
- surlonge-désossée
1, record 62, French, surlonge%2Dd%C3%A9soss%C3%A9e
correct, feminine noun
Record 62, Abbreviations, French
Record 62, Synonyms, French
Record 62, Textual support, French
Record number: 62, Textual support number: 1 DEF
(C235) Prélevée comme le C205. Pourcentage de maigre à être précisé par l'acheteur. 1, record 62, French, - surlonge%2Dd%C3%A9soss%C3%A9e
Record number: 62, 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 62, French, - surlonge%2Dd%C3%A9soss%C3%A9e
Record 62, Spanish
Record 62, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 62, Main entry term, Spanish
- solomillo/cadera-deshuesado
1, record 62, Spanish, solomillo%2Fcadera%2Ddeshuesado
correct
Record 62, Abbreviations, Spanish
Record 62, Synonyms, Spanish
Record 62, Textual support, Spanish
Record number: 62, Textual support number: 1 DEF
(C235) Se saca de la misma manera que en C205. 1, record 62, Spanish, - solomillo%2Fcadera%2Ddeshuesado
Record number: 62, 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 62, Spanish, - solomillo%2Fcadera%2Ddeshuesado
Record 63 - internal organization data 2008-12-09
Record 63, English
Record 63, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 63, Main entry term, English
- side spareribs-regular trim
1, record 63, English, side%20spareribs%2Dregular%20trim
correct
Record 63, Abbreviations, English
Record 63, Synonyms, English
Record 63, Textual support, English
Record number: 63, Textual support number: 1 DEF
(C500) Pulled from belly to leave minimum meat covering on bones. Breast bone left on. Skirt meat intact. Loose fat removed. No broken bones. 1, record 63, English, - side%20spareribs%2Dregular%20trim
Record number: 63, 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 63, English, - side%20spareribs%2Dregular%20trim
Record 63, French
Record 63, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 63, Main entry term, French
- côtes levées-parage régulier
1, record 63, French, c%C3%B4tes%20lev%C3%A9es%2Dparage%20r%C3%A9gulier
correct, feminine noun
Record 63, Abbreviations, French
Record 63, Synonyms, French
Record 63, Textual support, French
Record number: 63, Textual support number: 1 DEF
(C500) Enlevées du flanc en laissant le moins de viande possible sur les os. Avec le sternum (os de poitrine) et la bavette intacte. Gras superflu enlevé. Sans os brisés. 1, record 63, French, - c%C3%B4tes%20lev%C3%A9es%2Dparage%20r%C3%A9gulier
Record number: 63, 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 63, French, - c%C3%B4tes%20lev%C3%A9es%2Dparage%20r%C3%A9gulier
Record 63, Spanish
Record 63, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 63, Main entry term, Spanish
- costillas de los flancos o lados-corte normal
1, record 63, Spanish, costillas%20de%20los%20flancos%20o%20lados%2Dcorte%20normal
correct, plural
Record 63, Abbreviations, Spanish
Record 63, Synonyms, Spanish
Record 63, Textual support, Spanish
Record number: 63, Textual support number: 1 DEF
(C500) Se sacan del pecho para dejar el menor recubrimiento de carne posible en los huesos. Se deja el hueso del pecho. La carne de la falda se deja intacta. Se saca la grasa suelta. No debe haber huesos quebrados. 1, record 63, Spanish, - costillas%20de%20los%20flancos%20o%20lados%2Dcorte%20normal
Record number: 63, 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 63, Spanish, - costillas%20de%20los%20flancos%20o%20lados%2Dcorte%20normal
Record 64 - internal organization data 2008-12-09
Record 64, English
Record 64, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 64, Main entry term, English
- tongue-root trim
1, record 64, English, tongue%2Droot%20trim
correct
Record 64, Abbreviations, English
Record 64, Synonyms, English
Record 64, Textual support, English
Record number: 64, Textual support number: 1 DEF
Trimmings (C701). Lean content to be specified by buyer. 1, record 64, English, - tongue%2Droot%20trim
Record number: 64, 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 64, English, - tongue%2Droot%20trim
Record 64, French
Record 64, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 64, Main entry term, French
- racine de langue-parée
1, record 64, French, racine%20de%20langue%2Dpar%C3%A9e
correct, feminine noun
Record 64, Abbreviations, French
Record 64, Synonyms, French
Record 64, Textual support, French
Record number: 64, Textual support number: 1 DEF
Parures (C700). Pourcentage de maigre selon les spécifications de l'acheteur. 1, record 64, French, - racine%20de%20langue%2Dpar%C3%A9e
Record number: 64, 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 64, French, - racine%20de%20langue%2Dpar%C3%A9e
Record 64, Spanish
Record 64, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 64, Main entry term, Spanish
- gañote de la lengua
1, record 64, Spanish, ga%C3%B1ote%20de%20la%20lengua
correct, masculine noun
Record 64, Abbreviations, Spanish
Record 64, Synonyms, Spanish
Record 64, Textual support, Spanish
Record number: 64, Textual support number: 1 DEF
Recortes de carne (C700). El porcentaje de magrez química lo especifica el cliente. 1, record 64, Spanish, - ga%C3%B1ote%20de%20la%20lengua
Record number: 64, 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 64, Spanish, - ga%C3%B1ote%20de%20la%20lengua
Record 65 - internal organization data 2008-12-09
Record 65, English
Record 65, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 65, Main entry term, English
- belly skins
1, record 65, English, belly%20skins
correct
Record 65, Abbreviations, English
Record 65, Synonyms, English
Record 65, Textual support, English
Record number: 65, Textual support number: 1 OBS
Fats and skins (C770). 1, record 65, English, - belly%20skins
Record number: 65, 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. 2, record 65, English, - belly%20skins
Record 65, French
Record 65, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 65, Main entry term, French
- couenne de flanc
1, record 65, French, couenne%20de%20flanc
correct, feminine noun
Record 65, Abbreviations, French
Record 65, Synonyms, French
Record 65, Textual support, French
Record number: 65, Textual support number: 1 OBS
Gras et couennes (C770). 1, record 65, French, - couenne%20de%20flanc
Record number: 65, Textual support number: 2 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 65, French, - couenne%20de%20flanc
Record 65, Spanish
Record 65, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 65, Main entry term, Spanish
- piel de panceta
1, record 65, Spanish, piel%20de%20panceta
correct, feminine noun
Record 65, Abbreviations, Spanish
Record 65, Synonyms, Spanish
- cuero de panceta 1, record 65, Spanish, cuero%20de%20panceta
correct, masculine noun
Record 65, Textual support, Spanish
Record number: 65, Textual support number: 1 OBS
Grasas/Pieles (C770). 1, record 65, Spanish, - piel%20de%20panceta
Record number: 65, Textual support number: 2 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 65, Spanish, - piel%20de%20panceta
Record 66 - internal organization data 2008-12-05
Record 66, English
Record 66, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 66, Main entry term, English
- ground seasoned pork
1, record 66, English, ground%20seasoned%20pork
correct
Record 66, Abbreviations, English
Record 66, Synonyms, English
Record 66, Textual support, English
Record number: 66, Textual support number: 1 OBS
Trimmings. Chemical lean to be specified by buyer. 1, record 66, English, - ground%20seasoned%20pork
Record number: 66, 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. 2, record 66, English, - ground%20seasoned%20pork
Record 66, French
Record 66, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 66, Main entry term, French
- porc haché assaisonné
1, record 66, French, porc%20hach%C3%A9%20assaisonn%C3%A9
correct, masculine noun
Record 66, Abbreviations, French
Record 66, Synonyms, French
Record 66, Textual support, French
Record number: 66, Textual support number: 1 CONT
Les paupiettes de veau. Mélange de veau haché et de porc haché assaisonné de sel, poivre, poudre d'ail, origan et fenouil moulu. 2, record 66, French, - porc%20hach%C3%A9%20assaisonn%C3%A9
Record number: 66, Textual support number: 1 OBS
Parures. Pourcentage de maigre selon les spécifications de l'acheteur. 3, record 66, French, - porc%20hach%C3%A9%20assaisonn%C3%A9
Record number: 66, Textual support number: 2 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. 4, record 66, French, - porc%20hach%C3%A9%20assaisonn%C3%A9
Record 66, Spanish
Record 66, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 66, Main entry term, Spanish
- carne de cerdo molida y condimentada
1, record 66, Spanish, carne%20de%20cerdo%20molida%20y%20condimentada
correct, feminine noun
Record 66, Abbreviations, Spanish
Record 66, Synonyms, Spanish
Record 66, Textual support, Spanish
Record number: 66, Textual support number: 1 DEF
Recortes de carne (C612). El porcentaje de magrez química lo específica el cliente. 1, record 66, Spanish, - carne%20de%20cerdo%20molida%20y%20condimentada
Record number: 66, 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 66, Spanish, - carne%20de%20cerdo%20molida%20y%20condimentada
Record 67 - internal organization data 2008-05-07
Record 67, English
Record 67, Subject field(s)
- Pig Raising
Record 67, Main entry term, English
- lard-type pig 1, record 67, English, lard%2Dtype%20pig
Record 67, Abbreviations, English
Record 67, Synonyms, English
Record 67, Textual support, English
Record number: 67, Textual support number: 1 CONT
Today's hogs have been bred for lean cuts of meats. In the early years, the lard-type pig was important. Today, however, because of vegetable oils being used in cooking more often than lards, pork producers have turned their attention to production of meat-type hogs. 1, record 67, English, - lard%2Dtype%20pig
Record 67, French
Record 67, Domaine(s)
- Élevage des porcs
Record 67, Main entry term, French
- porc gras
1, record 67, French, porc%20gras
masculine noun
Record 67, Abbreviations, French
Record 67, Synonyms, French
Record 67, Textual support, French
Record number: 67, Textual support number: 1 CONT
Selon certaines études, la viande de porc est moins tendre et moins juteuse lorsqu'elle provient de porcs maigres plutôt que de porcs gras, alors que d'autres études ne démontrent pas cet effet. 1, record 67, French, - porc%20gras
Record 67, Spanish
Record 67, Campo(s) temático(s)
- Cría de ganado porcino
Record 67, Main entry term, Spanish
- cerdo graso
1, record 67, Spanish, cerdo%20graso
correct, masculine noun
Record 67, Abbreviations, Spanish
Record 67, Synonyms, Spanish
- cerdo charcutero 1, record 67, Spanish, cerdo%20charcutero
masculine noun
Record 67, Textual support, Spanish
Record number: 67, Textual support number: 1 CONT
En base a su aptitud cárnica [los cerdos pueden ser] de tipo [...] charcuteros [porque] tienen mayor capacidad de deposición grasa, se sacrifican con pesos superiores a 150 kg y sus piezas se destinan principalmente a la industria charcutera. A [estos] animales [...] se les denomina grasos. 1, record 67, Spanish, - cerdo%20graso
Record 68 - internal organization data 2004-12-15
Record 68, English
Record 68, Subject field(s)
- Meats and Meat Industries
Record 68, Main entry term, English
- rindless
1, record 68, English, rindless
correct
Record 68, Abbreviations, English
Record 68, Synonyms, English
Record 68, Textual support, English
Record number: 68, Textual support number: 1 CONT
This premium quality boneless, rindless ham is from selected lean cuts of pork leg, sugar cured, smoked and cooked in a special steam oven to maintain natural flavours and juices. 1, record 68, English, - rindless
Record 68, French
Record 68, Domaine(s)
- Salaison, boucherie et charcuterie
Record 68, Main entry term, French
- découenné
1, record 68, French, d%C3%A9couenn%C3%A9
correct
Record 68, Abbreviations, French
Record 68, Synonyms, French
Record 68, Textual support, French
Record number: 68, Textual support number: 1 CONT
En conclusion, pour garder la ligne et un taux de lipides convenable, on se méfiera de la charcuterie en dehors du fromage de tête et du jambon dégraissé et découenné. 2, record 68, French, - d%C3%A9couenn%C3%A9
Record number: 68, Textual support number: 2 CONT
Le jambon découenné Carrefour est fabriqué à partir de porc Filière Qualité Carrefour [et] il est garanti sans polyphosphates et sans colorants. 3, record 68, French, - d%C3%A9couenn%C3%A9
Record 68, Spanish
Record 68, Textual support, Spanish
Record 69 - internal organization data 2003-12-18
Record 69, English
Record 69, Subject field(s)
- Industrial Tools and Equipment
- Meats and Meat Industries
Record 69, Main entry term, English
- derinding machine
1, record 69, English, derinding%20machine
correct
Record 69, Abbreviations, English
Record 69, Synonyms, English
Record 69, Textual support, English
Record number: 69, Textual support number: 1 CONT
Derinding of pork : Operators are exposed to the risk of manual handling and laceration injuries when manually feeding certain pork cuts(e. g. middles, jowls) through a derinding machine that contains a rotating tooth roll and a static sharp blade. 1, record 69, English, - derinding%20machine
Record 69, French
Record 69, Domaine(s)
- Outillage industriel
- Salaison, boucherie et charcuterie
Record 69, Main entry term, French
- découenneuse
1, record 69, French, d%C3%A9couenneuse
correct, feminine noun
Record 69, Abbreviations, French
Record 69, Synonyms, French
Record 69, Textual support, French
Record number: 69, Textual support number: 1 DEF
Machine utilisée en charcuterie-salaisonnerie pour séparer la couenne du lard. 2, record 69, French, - d%C3%A9couenneuse
Record number: 69, Textual support number: 1 CONT
Découenneuse convertible automatique. Découennage en continu de toutes les pièces plates et façonnage des bardes grâce au convoyeur d'entrée. 3, record 69, French, - d%C3%A9couenneuse
Record 69, Spanish
Record 69, Textual support, Spanish
Record 70 - internal organization data 1997-02-28
Record 70, English
Record 70, Subject field(s)
- Canadian General Standards Board (CGSB) Standards
Record 70, Main entry term, English
- Pork Cuts
1, record 70, English, Pork%20Cuts
correct, Canada
Record 70, Abbreviations, English
Record 70, Synonyms, English
Record 70, Textual support, English
Record number: 70, Textual support number: 1 OBS
Standard number: 32.50, 1992 2, record 70, English, - Pork%20Cuts
Record 70, French
Record 70, Domaine(s)
- Normes de l'Office des normes générales du Canada (ONGC)
Record 70, Main entry term, French
- Coupes de porc
1, record 70, French, Coupes%20de%20porc
correct, Canada
Record 70, Abbreviations, French
Record 70, Synonyms, French
Record 70, Textual support, French
Record number: 70, Textual support number: 1 OBS
Numéro de norme : 32.50, 1992 1, record 70, French, - Coupes%20de%20porc
Record 70, Spanish
Record 70, Textual support, Spanish
Record 71 - internal organization data 1976-06-19
Record 71, English
Record 71, Subject field(s)
- Meats and Meat Industries
Record 71, Main entry term, English
- pork carcasses and cuts 1, record 71, English, pork%20carcasses%20and%20cuts
Record 71, Abbreviations, English
Record 71, Synonyms, English
Record 71, French
Record 71, Domaine(s)
- Salaison, boucherie et charcuterie
Record 71, Main entry term, French
- carcasses et morceaux de porc 1, record 71, French, carcasses%20et%20morceaux%20de%20porc
Record 71, Abbreviations, French
Record 71, Synonyms, French
Record 71, Textual support, French
Record 71, Spanish
Record 71, Textual support, Spanish
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