TERMIUM Plus®

From: Translation Bureau

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Consult the Government of Canada’s terminology data bank.

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Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2007-02-07

English

Subject field(s)
  • Meats and Meat Industries
CONT

The front section closer to the chuck (ribs 6 to 9) is larger all around but contains a smaller eye, a large proportion of the less desirable adjoining blade muscles, and more fat. To make carving easier, be sure the chine bones (vertebrae), feather bones (sticking up from the spine), and the back strap (lengthwise tough, yellow ligament) have been removed. When choosing rib-eye steaks, look for the ones with the largest eye and least outside fat and "tail."

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

tendon argenté : Terme proposé par un enseignant de la boucherie du Centre de formation professionnelle Relais de la Lièvre-Seigneurie de Gatineau.

Spanish

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Record 2 2004-03-25

English

Subject field(s)
  • Footwear and Shoe Repair
DEF

A strip of leather covering back-seam of shoe quarter.

French

Domaine(s)
  • Chaussures et cordonnerie
DEF

Pièce de dessus de la tige couvrant et renforçant la piqûre de jointage de l'arrière des quartiers.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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