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The Government of Canada’s terminology and linguistic data bank.
SHOULDER RIBLET-BARBECUE STYLE [1 record]
Record 1 - internal organization data 2008-12-09
Record 1, English
Record 1, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 1, Main entry term, English
- shoulder riblet-barbecue style
1, record 1, English, shoulder%20riblet%2Dbarbecue%20style
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
(C515) Includes 2 1/2 ribs, breast bone removed, soft bone and surface fat removed. Has approximately 15 mm of meat. Each piece approximately 400 g. 1, record 1, English, - shoulder%20riblet%2Dbarbecue%20style
Record number: 1, 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 1, English, - shoulder%20riblet%2Dbarbecue%20style
Record 1, French
Record 1, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 1, Main entry term, French
- côte levée d'épaule-style barbecue
1, record 1, French, c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule%2Dstyle%20barbecue
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
(C515) Le produit a deux côtes et demi. L'os de poitrine, les cartilages et le gras en surface sont enlevés. Quelques 15 mm de viande recouvrent les os. Chaque morceau pèse approximativement 400 g. 1, record 1, French, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule%2Dstyle%20barbecue
Record number: 1, 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 1, French, - c%C3%B4te%20lev%C3%A9e%20d%27%C3%A9paule%2Dstyle%20barbecue
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 1, Main entry term, Spanish
- extremo de costilla-estilo barbacoa
1, record 1, Spanish, extremo%20de%20costilla%2Destilo%20barbacoa
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
(C515) Incluye 2 1/2 costillas, esternón debe ser removido, se quitarán los huesos suaves, cartílagos y grasa superficial. Tiene aproximadamente 15 mm de carne. Cada pieza pesa aproximadamente 400 gramos. 1, record 1, Spanish, - extremo%20de%20costilla%2Destilo%20barbacoa
Record number: 1, 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 1, Spanish, - extremo%20de%20costilla%2Destilo%20barbacoa
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