TERMIUM Plus®
From: Translation Bureau
On social media
Consult the Government of Canada’s terminology data bank.
CORTE CARNE [3 records]
Record 1 - internal organization data 2015-01-07
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
- Prepared Dishes (Cooking)
- Restaurant Menus
Record 1, Main entry term, English
- leg of lamb
1, record 1, English, leg%20of%20lamb
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Most leg of lamb dishes are cooked by dry heat; roasting and grilling are the usual methods. 2, record 1, English, - leg%20of%20lamb
Record 1, Key term(s)
- lamb leg
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
- Plats cuisinés
- Menus (Restauration)
Record 1, Main entry term, French
- gigot d'agneau
1, record 1, French, gigot%20d%27agneau
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
- Platos preparados (Cocina)
- Menú (Restaurantes)
Record 1, Main entry term, Spanish
- pierna de cordero
1, record 1, Spanish, pierna%20de%20cordero
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 OBS
Pata trasera del cordero, un poco más grande que la paletilla, es un corte muy jugoso y se suele consumir asada en el horno o cortada en porciones para guisar o frita, se cocina de igual forma que la paletilla, [posee] más cantidad de carne por lo tanto tiene más rendimiento. 1, record 1, Spanish, - pierna%20de%20cordero
Record 2 - internal organization data 2012-11-01
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- meat cut
1, record 2, English, meat%20cut
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- cut 2, record 2, English, cut
correct, noun
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
The designation and location of a specific part of a carcass. 1, record 2, English, - meat%20cut
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- coupe de viande
1, record 2, French, coupe%20de%20viande
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- coupe 2, record 2, French, coupe
correct, feminine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Manière de découper les carcasses d'animaux de boucherie, qui varie suivant les régions. 2, record 2, French, - coupe%20de%20viande
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
Record 2, Main entry term, Spanish
- corte de carne
1, record 2, Spanish, corte%20de%20carne
correct, masculine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
- corte 1, record 2, Spanish, corte
correct, masculine noun
Record 2, Textual support, Spanish
Record number: 2, Textual support number: 1 CONT
Realizar cortes de carne de res para los distintos procesos de industrialización [...] realizar el corte de pierna, [...] el corte de pancita, [...] el corte de costilla, [...] el corte de pecho, [...] el corte de chamorro [...] 2, record 2, Spanish, - corte%20de%20carne
Record 3 - internal organization data 2008-08-05
Record 3, English
Record 3, Subject field(s)
- Meats and Meat Industries
Record 3, Main entry term, English
- tenderness
1, record 3, English, tenderness
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
Meat tenderness is influenced by either the contractile state of the muscle (tough if the fibres have shortened) or by the amount of cross-linking in the collagen (tough if cross-linking is excessive, as in some older animals) ... 2, record 3, English, - tenderness
Record 3, French
Record 3, Domaine(s)
- Salaison, boucherie et charcuterie
Record 3, Main entry term, French
- tendreté
1, record 3, French, tendret%C3%A9
correct, feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 DEF
Aptitude d'une viande à être tranchée [...], cisaillée [...] et broyée [...] 2, record 3, French, - tendret%C3%A9
Record number: 3, Textual support number: 1 CONT
[...] les propriétés de la viande (que les consommateurs) sont eux-mêmes en mesure de pouvoir apprécier comme par exemple la tendreté, la succulence, la saveur, la couleur [...]. 2, record 3, French, - tendret%C3%A9
Record number: 3, Textual support number: 1 OBS
La tendreté étant très appréciée par le consommateur, diverses techniques sont appliquées pour l'améliorer : attendrissement mécanique, maturation en atmosphère contrôlée, emploi d'additifs ou d'enzymes. 3, record 3, French, - tendret%C3%A9
Record 3, Spanish
Record 3, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
Record 3, Main entry term, Spanish
- terneza
1, record 3, Spanish, terneza
correct, feminine noun
Record 3, Abbreviations, Spanish
Record 3, Synonyms, Spanish
Record 3, Textual support, Spanish
Record number: 3, Textual support number: 1 DEF
Dificultad o facilidad con la que una carne se puede cortar o masticar. 1, record 3, Spanish, - terneza
Record number: 3, Textual support number: 1 CONT
[...] los métodos de determinación [...] de apreciación objetiva [...] intentan predecir un valor de terneza en forma cuantitativa. El método objetivo mundialmente más usado es la Cizalla Warner-Bratzler, que consiste en un método directo, mediante el cual una cizalla mide la fuerza de corte en libras o en kg, es decir la resistencia de la carne a ser cortada, brindando un dato objetivo(a mayor valor de fuerza de corte, menor terneza). 1, record 3, Spanish, - terneza
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: