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PORTERHOUSE [5 records]
Record 1 - internal organization data 2018-01-03
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Meats and Meat Industries
Record 1, Main entry term, English
- porterhouse
1, record 1, English, porterhouse
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
A large steak cut from the thick end of the short loin and containing a T-shaped bone and a large piece of tenderloin. 2, record 1, English, - porterhouse
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- aloyau
1, record 1, French, aloyau
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- gros filet 1, record 1, French, gros%20filet
correct, masculine noun
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Morceau de la carcasse de bœuf correspondant à la région du rein et de la croupe. 2, record 1, French, - aloyau
Record number: 1, Textual support number: 1 OBS
Dans la découpe des viandes, l'aloyau est un morceau de demi-gras. Il renferme le filet, le contre-filet et le romsteck. 2, record 1, French, - aloyau
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2015-08-27
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- porterhouse steak
1, record 2, English, porterhouse%20steak
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
A large steak cut from the thick end of the short loin to contain a T-shaped bone and a large piece of tenderloin. 2, record 2, English, - porterhouse%20steak
Record number: 2, Textual support number: 1 CONT
Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with(on the other side of the bone) a large strip steak. 3, record 2, English, - porterhouse%20steak
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- bifteck d'aloyau, gros filet
1, record 2, French, bifteck%20d%27aloyau%2C%20gros%20filet
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- aloyau, gros filet 2, record 2, French, aloyau%2C%20gros%20filet
correct, masculine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
Aloyau, gros filet : la partie de la longe courte qui est séparée de l'aloyau par une coupe franche qui passe immédiatement [devant (antérieure à)] la pointe du muscle fessier moyen (gluteus medius) et plus ou moins à travers le centre du corps de la [quatrième] vertèbre lombaire. 3, record 2, French, - bifteck%20d%27aloyau%2C%20gros%20filet
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2004-03-23
Record 3, English
Record 3, Subject field(s)
- Meats and Meat Industries
Record 3, Main entry term, English
- porterhouse roast
1, record 3, English, porterhouse%20roast
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 OBS
Information found in the 2003 Guide to Food Labelling and Advertising ... 1, record 3, English, - porterhouse%20roast
Record 3, French
Record 3, Domaine(s)
- Salaison, boucherie et charcuterie
Record 3, Main entry term, French
- rosbif d'aloyau
1, record 3, French, rosbif%20d%27aloyau
correct, masculine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 2001-07-26
Record 4, English
Record 4, Subject field(s)
- Heat (Physics)
- Culinary Techniques
Record 4, Main entry term, English
- dry heat
1, record 4, English, dry%20heat
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 CONT
bake: to prepare (as food) by a dry heat either in an oven or on heated metal or stone or under coals. 1, record 4, English, - dry%20heat
Record number: 4, Textual support number: 2 CONT
Tender beef cuts such as tenderloin, sirloin, porterhouse, T-bone... are best for cooking by dry heat, as in broiling or roasting. 2, record 4, English, - dry%20heat
Record 4, French
Record 4, Domaine(s)
- Chaleur (Physique)
- Techniques culinaires
Record 4, Main entry term, French
- chaleur sèche
1, record 4, French, chaleur%20s%C3%A8che
correct, feminine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 CONT
La chaleur sèche est caractérisée par une température extérieure élevée, supérieure à 100 [Celsius] [...] 1, record 4, French, - chaleur%20s%C3%A8che
Record number: 4, Textual support number: 2 CONT
Types de cuisson. [...] à la chaleur sèche [,] cuisson sans l'intermédiaire d'un liquide ou d'un corps gras abondant. La chaleur peut être transmise soit par conduction (gril en fonte chauffé à la flamme), qui permet la grillade, soit par convection (four) ou par rayonnement (infrarouge), qui permettent le rôtissage de viandes ou de volailles et le gratin de certains mets saupoudrés de chapelure. 2, record 4, French, - chaleur%20s%C3%A8che
Record 4, Spanish
Record 4, Campo(s) temático(s)
- Calor (Física)
- Técnicas culinarias
Record 4, Main entry term, Spanish
- calor seco
1, record 4, Spanish, calor%20seco
masculine noun
Record 4, Abbreviations, Spanish
Record 4, Synonyms, Spanish
Record 4, Textual support, Spanish
Record 5 - internal organization data 1985-09-05
Record 5, English
Record 5, Subject field(s)
- Meats and Meat Industries
Record 5, Main entry term, English
- tail
1, record 5, English, tail
noun
Record 5, Abbreviations, English
Record 5, Synonyms, English
Record 5, Textual support, English
Record number: 5, Textual support number: 1 OBS
"The tail strip(T-bone steak) is of poor quality" "Since the steak has less fat and tail than porterhouse... 1, record 5, English, - tail
Record 5, French
Record 5, Domaine(s)
- Salaison, boucherie et charcuterie
Record 5, Main entry term, French
Record 5, Abbreviations, French
Record 5, Synonyms, French
Record 5, Textual support, French
Record number: 5, Textual support number: 1 OBS
Le «talon» est de pauvre qualité. «Comme le bifteck a moins de gras et de «talon» que le faux filet ...» 1, record 5, French, - talon
Record 5, Spanish
Record 5, Textual support, Spanish
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