TERMIUM Plus®
From: Translation Bureau
On social media
Consult the Government of Canada’s terminology data bank.
PORTERHOUSE STEAK [2 records]
Record 1 - internal organization data 2015-08-27
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
Record 1, Main entry term, English
- porterhouse steak
1, record 1, English, porterhouse%20steak
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 to contain a T-shaped bone and a large piece of tenderloin. 2, record 1, English, - porterhouse%20steak
Record number: 1, 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 1, English, - porterhouse%20steak
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- bifteck d'aloyau, gros filet
1, record 1, French, bifteck%20d%27aloyau%2C%20gros%20filet
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- aloyau, gros filet 2, record 1, French, aloyau%2C%20gros%20filet
correct, masculine noun
Record 1, Textual support, French
Record number: 1, 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 1, French, - bifteck%20d%27aloyau%2C%20gros%20filet
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1985-09-05
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- tail
1, record 2, English, tail
noun
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, 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 2, English, - tail
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, 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 2, French, - talon
Record 2, Spanish
Record 2, Textual support, Spanish
Copyright notice for the TERMIUM Plus® data bank
© Public Services and Procurement Canada, 2026
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau
Features
GCtranslate (available on the Government of Canada network only)
Use this artificial intelligence prototype to translate Government of Canada content up to and including Protected B. Available to employees of selected departments and agencies only.
Writing tools
The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.
Glossaries and vocabularies
Access Translation Bureau glossaries and vocabularies.
- Date Modified: