TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

The farrow-to-finish operation is the historic foundation of the pork industry and includes all phases : breeding, gestation, farrowing, lactation, weaning, and subsequently growing the pigs to market weight.  1, record 1, English, - farrow%2Dto%2Dfinish%20operation

Record 1,  Textual support,  French

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

Tipos de operaciones porcinas. Operaciones porcinas de ciclo completo: los cerdos se crían desde el nacimiento hasta el peso de mercado, aproximadamente a los 6 meses de edad. Operaciones de nacimiento a engorde [...] Operaciones de engorde a acabado [...]  3, record 1, Spanish, - explotaci%C3%B3n%20de%20ciclo%20completo

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 OBS

As a collaborative effort between government and industry, the Pork Value Chain Roundtable provides an important platform for discussing ideas, priorities, solutions and contributes to the success of Canada's pork industry.  1, record 3, English, - Pork%20Value%20Chain%20Roundtable

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Effort de collaboration entre le gouvernement et l'industrie, la Table ronde sur la chaîne de valeur de l'industrie du porc procure une tribune importante pour l'échange d'idées et la détermination des priorités et des solutions, et elle contribue ainsi au succès de l'industrie porcine du Canada.  1, record 3, French, - Table%20ronde%20sur%20la%20cha%C3%AEne%20de%20valeur%20de%20l%27industrie%20du%20porc

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Porcine circovirus associated disease(PCVAD) is a major cause of economic losses in the pork industry because it slows growth, reduces feed efficiency, and delays marketing.  1, record 4, English, - porcine%20circovirus%20associated%20disease

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

La maladie associée au circovirus porcin (MACVP) est une cause importante de pertes économiques dans l'industrie porcine, car elle ralentit la croissance, diminue l'efficacité alimentaire et retarde la mise en marché.  1, record 4, French, - maladie%20associ%C3%A9e%20au%20circovirus%20porcin

Record 4,  Textual support,  Spanish

Record number: 4, Textual support number: 1 CONT

La enfermedad asociada al circovirus porcino se considera una enfermedad multifactorial donde la infección por el PCV2 [circovirus porcino tipo 2] es necesaria para la expresión clínica. Hay mayor incidencia de la infección en cerdos castrados y se ha asociado a determinadas líneas genéticas, aunque se requiere mayor investigación al respecto.  1, record 4, Spanish, - enfermedad%20asociada%20al%20circovirus%20porcino

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

Established in 1991, Canada Pork International is the export promotion agency of the Canadian pork industry. It is a joint initiative of the Canadian Meat Council, representing the pork packers and trading companies, and of the Canadian Pork Council, which is the national hog producer organization … the activities of Canada Pork International are primarily focused on organizing promotional activities in [the] priority markets, developing promotional material, investigating and reporting on export market opportunities and finally, but not least, on informing... foreign customers on the availability of Canadian pork products and on potential suppliers.  1, record 5, English, - Canada%20Pork%20International

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Créé en 1991, Canada Porc International est l'agence de promotion des exportations de l'industrie canadienne du porc. C'est une entreprise conjointe du Conseil des viandes du Canada, qui représente les abattoirs et maisons de commerce, et du Conseil canadien du porc, l'association nationale des producteurs de porcs […] Canada Porc International concentre donc ses efforts sur les activités suivantes : activités de promotion dans [les] principaux marchés, élaboration de matériel promotionnel, recherche d'occasions de marché à l'étranger et information fournie [aux] clients étrangers sur la disponibilité de produits canadiens du porc et sur les fournisseurs potentiels.  1, record 5, French, - Canada%20Porc%20International

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

(C211) Same as C205, main muscle, eye only. Maximum fat 3 mm.  1, record 6, English, - back%2Dboneless%20short%20cut%2Dmain%20muscle%2Deye%20only

Record number: 6, 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 6, English, - back%2Dboneless%20short%20cut%2Dmain%20muscle%2Deye%20only

Record 6,  Textual support,  French

Record number: 6, 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 6, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dmuscle%20principal%20et%20%26oelig%3Bil

Record number: 6, 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 6, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dmuscle%20principal%20et%20%26oelig%3Bil

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

(C211) Igual que C205, músculo principal, ojo muscular. Máximo de grasa: 3 mm.  1, record 6, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2Dm%C3%BAsculo%20principal%2Dojo%20muscular

Record number: 6, 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 6, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2Dm%C3%BAsculo%20principal%2Dojo%20muscular

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 OBS

Hog producers in Canada organized in 1966 as the Canadian Swine Council, to participate in the development and negotiation of a new carcass grading system. Subsequently renamed the Canadian Pork Council, the CPC has as its stated purpose :"To provide a leadership role in a concerted effort involving all levels of industry and government toward a common understanding and action plan for achieving a dynamic and prosperous pork industry in Canada".  3, record 7, English, - Canadian%20Pork%20Council

Record number: 7, Textual support number: 2 OBS

Title and abbreviation confirmed by the organization.  4, record 7, English, - Canadian%20Pork%20Council

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 OBS

En 1966, les producteurs de porcs du Canada ont formé une organisation appelée le Conseil canadien du porc (Canadian Swine Council) pour participer à l'élaboration et à la négociation d'un nouveau système de classement du rendement boucher. Subséquemment rebaptisé, en anglais, le Canadian Pork Council, le CCP s'est donné comme but : d'assumer un rôle de leadership en déployant des efforts concrets pour faire intervenir les divers secteurs de l'industrie et paliers de gouvernement en vue de s'entendre et d'élaborer un plan d'action mutuel pour créer une industrie du porc dynamique et prospère au Canada.  3, record 7, French, - Conseil%20canadien%20du%20porc

Record number: 7, Textual support number: 2 OBS

Appellation et abréviation confirmées par l'organisme.  4, record 7, French, - Conseil%20canadien%20du%20porc

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, 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 8, English, - pork%20offal

Record number: 8, Textual support number: 2 OBS

offal: Term used at the Canadian Pork Council.  1, record 8, English, - pork%20offal

Record number: 8, 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 8, English, - pork%20offal

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

abats de porc : terme en usage au Conseil canadien du porc.  2, record 8, French, - abats%20de%20porc

Record 8,  Textual support,  Spanish

Record number: 8, Textual support number: 1 OBS

menudencia de cerdo; víscera de cerdo; víscera de porcino: Términos utilizados generalmente en plural.  4, record 8, Spanish, - menudencia%20de%20cerdo

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

Offal (C710). Opened. Blood clots removed.  1, record 9, English, - heart

Record number: 9, 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 9, English, - heart

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Abats (C710). Ouvert. Caillots de sang enlevés.  1, record 9, French, - c%26oelig%3Bur

Record number: 9, 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 9, French, - c%26oelig%3Bur

Record 9,  Textual support,  Spanish

Record number: 9, Textual support number: 1 DEF

Menudencias/Vísceras (C710). Abierto. Se sacan los coágulos de sangre.  1, record 9, Spanish, - coraz%C3%B3n

Record number: 9, 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 9, Spanish, - coraz%C3%B3n

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

Sundries (C350) C352 and C355 together in one piece.  1, record 10, English, - lacone

Record number: 10, 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 10, English, - lacone

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Sous-produits (C350) C352 et C355 en une seule pièce.  1, record 10, French, - patte%20longue%20%2D%20%C2%ABLacone%C2%BB

Record number: 10, 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 10, French, - patte%20longue%20%2D%20%C2%ABLacone%C2%BB

Record 10,  Textual support,  Spanish

Record number: 10, Textual support number: 1 DEF

Varios (C350) C352 y C355 juntos.  1, record 10, Spanish, - lac%C3%B3n%20%28manita%20con%20chamorro%29

Record number: 10, 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 10, Spanish, - lac%C3%B3n%20%28manita%20con%20chamorro%29

Record 11,  Textual support,  English

Record number: 11, 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 11, English, - kidney

Record number: 11, 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 11, English, - kidney

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.  3, record 11, English, - kidney

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 DEF

Rein comestible de certains animaux donnant lieu à des préparations culinaires appréciées.  2, record 11, French, - rognon

Record number: 11, Textual support number: 1 OBS

Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.  3, record 11, French, - rognon

Record 11,  Textual support,  Spanish

Record number: 11, 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 11, Spanish, - ri%C3%B1%C3%B3n

Record number: 11, 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 11, Spanish, - ri%C3%B1%C3%B3n

Record 12,  Textual support,  English

Record number: 12, 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 12, English, - boneless%20shoulder%20picnic

Record number: 12, 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 12, English, - boneless%20shoulder%20picnic

Record 12,  Textual support,  French

Record number: 12, 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 12, French, - %C3%A9paule%20picnic%2Dd%C3%A9soss%C3%A9e

Record number: 12, 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 12, French, - %C3%A9paule%20picnic%2Dd%C3%A9soss%C3%A9e

Record 12,  Textual support,  Spanish

Record number: 12, 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 12, Spanish, - paleta%20p%C3%ADcnic%2Ddeshuesada%20%28espaldilla%20deshuesada%29

Record number: 12, 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 12, Spanish, - paleta%20p%C3%ADcnic%2Ddeshuesada%20%28espaldilla%20deshuesada%29

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 OBS

Sundries (C352).  1, record 13, English, - front%20foot

Record number: 13, 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 13, English, - front%20foot

Record 13,  Textual support,  French

Record number: 13, Textual support number: 1 OBS

Sous-produits (C352).  1, record 13, French, - pied%20avant

Record number: 13, 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 13, French, - pied%20avant

Record 13,  Textual support,  Spanish

Record number: 13, Textual support number: 1 OBS

Varios (C352).  1, record 13, Spanish, - manita%20delantera

Record number: 13, 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 13, Spanish, - manita%20delantera

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 OBS

Fats and skins (C785).  1, record 14, English, - back%20fat

Record number: 14, 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 14, English, - back%20fat

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Gras et couennes (C785).  1, record 14, French, - gras%20de%20dos

Record number: 14, 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 14, French, - gras%20de%20dos

Record 14,  Textual support,  Spanish

Record number: 14, Textual support number: 1 OBS

Grasas/Pieles (C785).  1, record 14, Spanish, - grasa%20de%20la%20espalda

Record number: 14, 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 14, Spanish, - grasa%20de%20la%20espalda

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 OBS

(C514).  1, record 15, English, - shoulder%20riblet

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, - shoulder%20riblet

Record 15,  Textual support,  French

Record number: 15, Textual support number: 1 OBS

(C514).  1, record 15, French, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule

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, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule

Record 15,  Textual support,  Spanish

Record number: 15, Textual support number: 1 OBS

(C514).  1, record 15, Spanish, - extremo%20de%20costilla

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, - extremo%20de%20costilla

Record 16,  Textual support,  English

Record number: 16, Textual support number: 1 OBS

Fats and skins (C790).  1, record 16, English, - shoulder%20fat

Record number: 16, 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 16, English, - shoulder%20fat

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

Gras et couennes (C790).  1, record 16, French, - gras%20d%27%C3%A9paule

Record number: 16, 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 16, French, - gras%20d%27%C3%A9paule

Record 16,  Textual support,  Spanish

Record number: 16, Textual support number: 1 OBS

Grasas/Pieles (C790).  1, record 16, Spanish, - grasa%20de%20paleta

Record number: 16, 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 16, Spanish, - grasa%20de%20paleta

Record 17,  Textual support,  English

Record number: 17, Textual support number: 1 DEF

(C106) Lower shank meat removed. Maximum fat 3 mm.  1, record 17, English, - ham%2Doutside%20muscle

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, - ham%2Doutside%20muscle

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 DEF

(C106) Bas de jarret enlevé. Épaisseur maximale de 3 mm de gras.  1, record 17, French, - cuisse%2Dmuscle%20ext%C3%A9rieur

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, - cuisse%2Dmuscle%20ext%C3%A9rieur

Record 17,  Textual support,  Spanish

Record number: 17, Textual support number: 1 DEF

(C106) Se saca la carne del pernil inferior. Máximo de grasa: 3 mm.  1, record 17, Spanish, - pierna%2Dm%C3%BAsculo%20externo

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, - pierna%2Dm%C3%BAsculo%20externo

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 DEF

(C408) Same as C401 but skin left on intact.  1, record 18, English, - belly%2Dskin%20on%2C%20square%20cut

Record number: 18, 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 18, English, - belly%2Dskin%20on%2C%20square%20cut

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 DEF

(C408) Même que C401 en laissant la couenne intacte.  1, record 18, French, - flanc%2Davec%20couenne%2C%20coupe%20carr%C3%A9e

Record number: 18, 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 18, French, - flanc%2Davec%20couenne%2C%20coupe%20carr%C3%A9e

Record 18,  Textual support,  Spanish

Record number: 18, Textual support number: 1 DEF

(C408) Igual que C401, pero se deja la piel. (Tocino en México)  1, record 18, Spanish, - panceta%2Dcon%20piel%2C%20corte%20cuadrado

Record number: 18, 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 18, Spanish, - panceta%2Dcon%20piel%2C%20corte%20cuadrado

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 OBS

Fats and skins (C780).  1, record 19, English, - mixed%20skins

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, - mixed%20skins

Record 19,  Textual support,  French

Record number: 19, Textual support number: 1 OBS

Gras et couennes (C780).  1, record 19, French, - couennes%20m%C3%A9lang%C3%A9es

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.  2, record 19, French, - couennes%20m%C3%A9lang%C3%A9es

Record 19,  Textual support,  Spanish

Record number: 19, Textual support number: 1 OBS

Grasas/Pieles (C780).  1, record 19, Spanish, - pieles%20varias

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, - pieles%20varias

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 DEF

(C410) Ribs left in. Ham end squared.  1, record 20, English, - belly%2Dskin%20on%2C%20rib%20in

Record number: 20, 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 20, English, - belly%2Dskin%20on%2C%20rib%20in

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 DEF

(C410) Avec côtes levées. Bout de la cuisse parée.  1, record 20, French, - flanc%2Davec%20couenne%20et%20c%C3%B4tes%20lev%C3%A9es

Record number: 20, 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 20, French, - flanc%2Davec%20couenne%20et%20c%C3%B4tes%20lev%C3%A9es

Record 20,  Textual support,  Spanish

Record number: 20, Textual support number: 1 DEF

(C410) Se dejan las costillas. Extremo del jamón en forma cuadrada. (Tocino en México)  1, record 20, Spanish, - panceta%2Dcon%20piel%20y%20costillas

Record number: 20, 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 20, Spanish, - panceta%2Dcon%20piel%20y%20costillas

Record 21,  Textual support,  English

Record number: 21, 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 21, English, - back%2Dboneless%20short%20cut

Record number: 21, 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 21, English, - back%2Dboneless%20short%20cut

Record 21,  Textual support,  French

Record number: 21, 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 21, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte

Record number: 21, 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 21, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte

Record 21,  Textual support,  Spanish

Record number: 21, 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 21, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto

Record number: 21, 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 21, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto

Record 22,  Textual support,  English

Record number: 22, Textual support number: 1 OBS

Trimmings (C725).  1, record 22, English, - diaphragm%2Dtrimmed

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, - diaphragm%2Dtrimmed

Record 22,  Textual support,  French

Record number: 22, Textual support number: 1 OBS

Parures (C725).  1, record 22, French, - diaphragme%2Dpar%C3%A9

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, - diaphragme%2Dpar%C3%A9

Record 22,  Textual support,  Spanish

Record number: 22, Textual support number: 1 OBS

Recortes de carne (C725).  1, record 22, Spanish, - diafragma%2Drecortado

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, - diafragma%2Drecortado

Record 23,  Textual support,  English

Record number: 23, Textual support number: 1 OBS

Fats and skins (C795).  1, record 23, English, - cutting%20fat

Record number: 23, 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 23, English, - cutting%20fat

Record 23,  Textual support,  French

Record number: 23, Textual support number: 1 OBS

Gras et couennes (C795).  1, record 23, French, - gras%20de%20coupe

Record number: 23, 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 23, French, - gras%20de%20coupe

Record number: 23, 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 23, French, - gras%20de%20coupe

Record 23,  Textual support,  Spanish

Record number: 23, Textual support number: 1 OBS

Grasas/Pieles (C795).  1, record 23, Spanish, - grasa%20de%20corte

Record number: 23, 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 23, Spanish, - grasa%20de%20corte

Record 24,  Textual support,  English

Record number: 24, Textual support number: 1 OBS

Trimmings (C727).  1, record 24, English, - cheek%20meat

Record number: 24, 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 24, English, - cheek%20meat

Record 24,  Textual support,  French

Record number: 24, Textual support number: 1 OBS

Parures (C727).  1, record 24, French, - joue

Record number: 24, 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 24, French, - joue

Record 24,  Textual support,  Spanish

Record number: 24, Textual support number: 1 OBS

Recortes de carne (C727).  1, record 24, Spanish, - carne%20de%20cachete

Record number: 24, 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 24, Spanish, - carne%20de%20cachete

Record 25,  Textual support,  English

Record number: 25, Textual support number: 1 OBS

(C118).  1, record 25, English, - ham%20shank%2Dboneless%2C%20skinless

Record number: 25, 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 25, English, - ham%20shank%2Dboneless%2C%20skinless

Record 25,  Textual support,  French

Record number: 25, Textual support number: 1 OBS

(C118).  1, record 25, French, - jarret%20arri%C3%A8re%2Dd%C3%A9soss%C3%A9%2C%20d%C3%A9couenn%C3%A9

Record number: 25, 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 25, French, - jarret%20arri%C3%A8re%2Dd%C3%A9soss%C3%A9%2C%20d%C3%A9couenn%C3%A9

Record 25,  Textual support,  Spanish

Record number: 25, Textual support number: 1 OBS

(C118).  1, record 25, Spanish, - chambarete%20de%20la%20pierna%2Dsin%20hueso%2C%20sin%20piel

Record number: 25, 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 25, Spanish, - chambarete%20de%20la%20pierna%2Dsin%20hueso%2C%20sin%20piel

Record 26,  Textual support,  English

Record number: 26, Textual support number: 1 OBS

Offal (C705).  1, record 26, English, - liver

Record number: 26, 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 26, English, - liver

Record 26,  Textual support,  French

Record number: 26, Textual support number: 1 OBS

Abats (C705).  1, record 26, French, - foie

Record number: 26, 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 26, French, - foie

Record 26,  Textual support,  Spanish

Record number: 26, Textual support number: 1 OBS

Menudencias/Vísceras (C705).  1, record 26, Spanish, - h%C3%ADgado

Record number: 26, 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 26, Spanish, - h%C3%ADgado

Record 27,  Textual support,  English

Record number: 27, Textual support number: 1 DEF

(C401) Sheet ribbed. Ends and sides squared. Free of hair roots.  1, record 27, English, - belly%2Dskinless%20square%20cut

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, - belly%2Dskinless%20square%20cut

Record 27,  Textual support,  French

Record number: 27, Textual support number: 1 DEF

(C401) Sans côtes levées. Bouts et côtes parés. Sans racines de poil.  1, record 27, French, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20coupe%20carr%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, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20coupe%20carr%C3%A9e

Record 27,  Textual support,  Spanish

Record number: 27, 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 27, Spanish, - panceta%2Dsin%20piel%2C%20corte%20cuadrado

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, - panceta%2Dsin%20piel%2C%20corte%20cuadrado

Record 28,  Textual support,  English

Record number: 28, Textual support number: 1 DEF

Trimmings (C613). Chemical lean to be specified by buyer.  1, record 28, English, - mechanically%20deboned%20pork

Record number: 28, 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 28, English, - mechanically%20deboned%20pork

Record 28,  Textual support,  French

Record number: 28, Textual support number: 1 DEF

Parures (C613). Pourcentage de maigre selon les spécifications de l'acheteur.  1, record 28, French, - porc%20d%C3%A9soss%C3%A9%20m%C3%A9caniquement

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, - porc%20d%C3%A9soss%C3%A9%20m%C3%A9caniquement

Record 28,  Textual support,  Spanish

Record number: 28, Textual support number: 1 DEF

Recortes de carne (C613). El porcentaje de magrez química lo especifica el cliente.  1, record 28, Spanish, - carne%20de%20cerdo%20deshuesada%20por%20medios%20mec%C3%A1nicos

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, - carne%20de%20cerdo%20deshuesada%20por%20medios%20mec%C3%A1nicos

Record 29,  Textual support,  English

Record number: 29, Textual support number: 1 DEF

(C400) Sheet ribbed. Free of hair roots.  1, record 29, English, - belly%2Dskinless%20commercial%20trim

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, - belly%2Dskinless%20commercial%20trim

Record 29,  Textual support,  French

Record number: 29, Textual support number: 1 DEF

(C400) Sans côtes levées, ni racines de poil.  1, record 29, French, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20parage%20r%C3%A9gulier

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, - flanc%2Dd%C3%A9couenn%C3%A9%2C%20parage%20r%C3%A9gulier

Record 29,  Textual support,  Spanish

Record number: 29, Textual support number: 1 DEF

(C400) Se decostilla en forma de lámina. Sin raíces de pelo. (Tocino en México).  1, record 29, Spanish, - panceta%2Dsin%20piel%2C%20corte%20comercial

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, - panceta%2Dsin%20piel%2C%20corte%20comercial

Record 30,  Textual support,  English

Record number: 30, 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 30, English, - hock%2Don%20shoulder%20picnic

Record number: 30, 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 30, English, - hock%2Don%20shoulder%20picnic

Record 30,  Textual support,  French

Record number: 30, 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 30, French, - %C3%A9paule%20picnic%2Davec%20jarret

Record number: 30, 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 30, French, - %C3%A9paule%20picnic%2Davec%20jarret

Record 30,  Textual support,  Spanish

Record number: 30, 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 30, Spanish, - paleta%20p%C3%ADcnic%2Dcon%20jarrete%2Fchamorro

Record number: 30, 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 30, Spanish, - paleta%20p%C3%ADcnic%2Dcon%20jarrete%2Fchamorro

Record 31,  Textual support,  English

Record number: 31, Textual support number: 1 DEF

(C101) Excess flank portion and surplus fat on inside of ham removed.  1, record 31, English, - ham%2Dflank%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, - ham%2Dflank%20removed

Record 31,  Textual support,  French

Record number: 31, Textual support number: 1 DEF

(C101) Sans les portions de flanc et le gras interne superflu.  1, record 31, French, - cuisse%2Dpar%C3%A9e

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, - cuisse%2Dpar%C3%A9e

Record 31,  Textual support,  Spanish

Record number: 31, Textual support number: 1 DEF

(C101) Se saca el exceso de babilla y el exceso de grasa de dentro de la pierna.  1, record 31, Spanish, - pierna%2Dsin%20babilla

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, - pierna%2Dsin%20babilla

Record 32,  Textual support,  English

Record number: 32, Textual support number: 1 DEF

(C330) Maximum 3 mm.  1, record 32, English, - butt%2Dboneless%2C%20Capicola

Record number: 32, 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 32, English, - butt%2Dboneless%2C%20Capicola

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.  3, record 32, English, - butt%2Dboneless%2C%20Capicola

Record 32,  Textual support,  French

Record number: 32, Textual support number: 1 DEF

(C330) Épaisseur maximale de 3 mm de gras.  1, record 32, French, - soc%2Dd%C3%A9soss%C3%A9%2C%20Capicolle

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.  2, record 32, French, - soc%2Dd%C3%A9soss%C3%A9%2C%20Capicolle

Record 32,  Textual support,  Spanish

Record number: 32, Textual support number: 1 DEF

(C330) Máximo de grasa: 3 mm.  1, record 32, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada%2C%20Capicola

Record number: 32, 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 32, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada%2C%20Capicola

Record 33,  Textual support,  English

Record number: 33, Textual support number: 1 DEF

(C506) The portion of the backbones with adhering meat removed from the tenderloin end of the loin.  1, record 33, English, - backrib%20end

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, - backrib%20end

Record 33,  Textual support,  French

Record number: 33, Textual support number: 1 DEF

(C506) La portion des côtes levées de dos, avec viande adhérente, du bout du filet.  1, record 33, French, - bout%20des%20c%C3%B4tes%20lev%C3%A9es%20de%20dos

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, - bout%20des%20c%C3%B4tes%20lev%C3%A9es%20de%20dos

Record 33,  Textual support,  Spanish

Record number: 33, Textual support number: 1 DEF

(C506) Porción de los huesos lumbares sin la carne del filete y lomo.  1, record 33, Spanish, - punta%20de%20la%20costilla%20trasera

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, - punta%20de%20la%20costilla%20trasera

Record 34,  Textual support,  English

Record number: 34, Textual support number: 1 OBS

Fats and skins (C775).  1, record 34, English, - back%20skins

Record number: 34, 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 34, English, - back%20skins

Record 34,  Textual support,  French

Record number: 34, Textual support number: 1 OBS

Gras et couennes (C775).  1, record 34, French, - couenne%20de%20dos

Record number: 34, 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 34, French, - couenne%20de%20dos

Record 34,  Textual support,  Spanish

Record number: 34, Textual support number: 1 OBS

Grasas/Pieles (C775).  1, record 34, Spanish, - piel%20de%20la%20espalda

Record number: 34, 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 34, Spanish, - piel%20de%20la%20espalda

Record 35,  Textual support,  English

Record number: 35, Textual support number: 1 DEF

(C209) Same as C205, with false lean and belly strip removed. Maximum fat 6mm.  1, record 35, English, - back%2Dboneless%20short%20cut%2Dfalse%20lean%20and%20belly%20strip%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, - back%2Dboneless%20short%20cut%2Dfalse%20lean%20and%20belly%20strip%20removed

Record 35,  Textual support,  French

Record number: 35, 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 35, French, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dsans%20faux%20maigre%2C%20ni%20lisi%C3%A8re%20de%20flanc

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, - longe%2Dd%C3%A9soss%C3%A9e%2C%20coupe%20courte%2Dsans%20faux%20maigre%2C%20ni%20lisi%C3%A8re%20de%20flanc

Record 35,  Textual support,  Spanish

Record number: 35, 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 35, Spanish, - lomo%2Ddeshuesado%2C%20corte%20corto%2C%20sacando%20parte%20magra%20falsa%20y%20tira%20de%20pecho

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, - lomo%2Ddeshuesado%2C%20corte%20corto%2C%20sacando%20parte%20magra%20falsa%20y%20tira%20de%20pecho

Record 36,  Textual support,  English

Record number: 36, 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 36, English, - picnic%20ham

Record number: 36, 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 36, English, - picnic%20ham

Record number: 36, 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 36, English, - picnic%20ham

Record 36,  Textual support,  French

Record number: 36, 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 36, French, - %C3%A9paule%20picnic

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.  3, record 36, French, - %C3%A9paule%20picnic

Record 36,  Textual support,  Spanish

Record number: 36, Textual support number: 1 DEF

Paleta o pata delantera curada del cerdo.  1, record 36, Spanish, - lac%C3%B3n

Record 37,  Textual support,  English

Record number: 37, Textual support number: 1 DEF

(C501) Same as C500 with sternum removed.  1, record 37, English, - side%20spareribs%2Dbreast%20bone%20removed

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, - side%20spareribs%2Dbreast%20bone%20removed

Record 37,  Textual support,  French

Record number: 37, Textual support number: 1 DEF

(C501) Même que C500 sans sternum (os de poitrine).  1, record 37, French, - c%C3%B4tes%20lev%C3%A9es%2Dsans%20sternum

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, - c%C3%B4tes%20lev%C3%A9es%2Dsans%20sternum

Record 37,  Textual support,  Spanish

Record number: 37, Textual support number: 1 DEF

(C501) Igual que C500, sacando el esternón.  1, record 37, Spanish, - costillas%20de%20los%20flancos%20o%20lados%2Dsin%20hueso%20del%20pecho

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, - costillas%20de%20los%20flancos%20o%20lados%2Dsin%20hueso%20del%20pecho

Record 38,  Textual support,  English

Record number: 38, Textual support number: 1 DEF

(C105) All skin, bone and lower shank meat removed. Maximum fat 3 mm. Star fat out.  1, record 38, English, - ham%2Dskinless%2C%20boneless

Record number: 38, 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 38, English, - ham%2Dskinless%2C%20boneless

Record 38,  Textual support,  French

Record number: 38, 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 38, French, - cuisse%2Dd%C3%A9soss%C3%A9e%2C%20d%C3%A9couenn%C3%A9e

Record number: 38, 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 38, French, - cuisse%2Dd%C3%A9soss%C3%A9e%2C%20d%C3%A9couenn%C3%A9e

Record 38,  Textual support,  Spanish

Record number: 38, 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 38, Spanish, - pierna%2Ddeshuesada%20y%20sin%20piel

Record number: 38, 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 38, Spanish, - pierna%2Ddeshuesada%20y%20sin%20piel

Record 39,  Textual support,  English

Record number: 39, Textual support number: 1 DEF

(C228) Prepared from C227 by denuding.  1, record 39, English, - tenderloin%2Dsilver%20skin%20removed

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, - tenderloin%2Dsilver%20skin%20removed

Record 39,  Textual support,  French

Record number: 39, Textual support number: 1 DEF

(C228) Préparé à partir du C227 en retirant la membrane argentée qui recouvre le muscle.  1, record 39, French, - filet%2Dd%C3%A9nud%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, - filet%2Dd%C3%A9nud%C3%A9

Record 39,  Textual support,  Spanish

Record number: 39, Textual support number: 1 DEF

(C228) Se prepara a partir de C227, por denudación.  1, record 39, Spanish, - filete%2Dlimpio

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, - filete%2Dlimpio

Record 40,  Textual support,  English

Record number: 40, 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 40, English, - butt

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, - butt

Record 40,  Textual support,  French

Record number: 40, 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 40, French, - soc

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, - soc

Record 40,  Textual support,  Spanish

Record number: 40, 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 40, Spanish, - cabeza%20de%20lomo

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, - cabeza%20de%20lomo

Record 41,  Textual support,  English

Record number: 41, 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 41, English, - loin

Record number: 41, 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 41, English, - loin

Record 41,  Textual support,  French

Record number: 41, 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 41, French, - longe

Record number: 41, 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 41, French, - longe

Record 41,  Textual support,  Spanish

Record number: 41, 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 41, Spanish, - lomo

Record number: 41, 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 41, Spanish, - lomo

Record 42,  Textual support,  English

Record number: 42, Textual support number: 1 OBS

Trimmings (C726).  1, record 42, English, - diaphragm%2Duntrimmed

Record number: 42, 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 42, English, - diaphragm%2Duntrimmed

Record 42,  Textual support,  French

Record number: 42, Textual support number: 1 OBS

Parures (C726).  1, record 42, French, - diaphragme%2Dnon%20par%C3%A9

Record number: 42, 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 42, French, - diaphragme%2Dnon%20par%C3%A9

Record 42,  Textual support,  Spanish

Record number: 42, Textual support number: 1 OBS

Recortes de carne (C726).  1, record 42, Spanish, - diafragma%2Dno%20recortado

Record number: 42, 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 42, Spanish, - diafragma%2Dno%20recortado

Record 43,  Textual support,  English

Record number: 43, Textual support number: 1 DEF

(C325) Blade bone removed from C320.  1, record 43, English, - butt%2Dboneless

Record number: 43, 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 43, English, - butt%2Dboneless

Record 43,  Textual support,  French

Record number: 43, Textual support number: 1 DEF

(C325) Même que C320 sans l'os de palette (scapulum).  1, record 43, French, - soc%2Dd%C3%A9soss%C3%A9

Record number: 43, 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 43, French, - soc%2Dd%C3%A9soss%C3%A9

Record 43,  Textual support,  Spanish

Record number: 43, Textual support number: 1 DEF

(C325) Se extrae el hueso de la paleta de C320.  1, record 43, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada

Record number: 43, 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 43, Spanish, - cabeza%20de%20lomo%2FBondiola%2Ddeshuesada

Record 44,  Textual support,  English

Record number: 44, Textual support number: 1 DEF

(C505) Ribs with adhering meat from the loin.  1, record 44, English, - backrib%20end%20removed

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, - backrib%20end%20removed

Record 44,  Textual support,  French

Record number: 44, Textual support number: 1 DEF

(505) Côtes levées de dos avec viande adhérente de la longe.  1, record 44, French, - c%C3%B4tes%20lev%C3%A9es%20de%20dos%2Dbout%20enlev%C3%A9

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, - c%C3%B4tes%20lev%C3%A9es%20de%20dos%2Dbout%20enlev%C3%A9

Record 44,  Textual support,  Spanish

Record number: 44, Textual support number: 1 DEF

(C505) Son las costillitas blandas abajo de la caja torácica de donde se extrae el filete.  1, record 44, Spanish, - costillas%20traseras%2Dcon%20la%20punta%20removida

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, - costillas%20traseras%2Dcon%20la%20punta%20removida

Record 45,  Textual support,  English

Record number: 45, Textual support number: 1 OBS

Trimmings (C700).  1, record 45, English, - tongue%2Dboneless

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, - tongue%2Dboneless