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Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1984-06-01

English

Subject field(s)
  • Meats and Meat Industries
OBS

Prepared by cutting the entire Loin, Trimmed end to end. Average fat covering is 1/4" (6mm). Trimmed so as to follow the shape of the loin muscle.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Préparées en coupant la longe parée d'un bout à l'autre. La couche de gras a une épaisseur moyenne de 1/4" (6mm). Parées de manière à épouser la forme du muscle de la longe.

Spanish

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