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BOTTOM SIRLOIN BUTT BONELESS [1 record]

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Alphabetical list of terms

Record 1 2018-01-03

English

Subject field(s)
  • Meats and Meat Industries
OBS

(Beef cut) separated from the Top Sirloin Butt. The flank, underlying fat and membranous tissue are removed. The cap is trimmed to an average of 1/2" (13 mm) and does not exceed 3/4" (20 mm) at any one point. The remaining two pieces are rolled, tied or netted, or separated.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

(Morceau de bœuf) préparé à partir du haut de surlonge désossée. Le flanc, le gras sous-jacent et le tissu membraneux sont enlevés. La couche de gras est parée de façon à avoir une épaisseur moyenne de 1/2" (13 mm) et à n'excéder 3/4" (20 mm) en aucun point. Les deux morceaux qui restent sont roulés et maintenus ainsi par une ficelle ou un filet, ou séparés.

Spanish

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