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EPAULE BOEUF [5 records]
Record 1 - internal organization data 2018-01-29
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
Record 1, Main entry term, English
- chuck short ribs
1, record 1, English, chuck%20short%20ribs
correct, plural
Record 1, Abbreviations, English
Record 1, Synonyms, English
- braising ribs 2, record 1, English, braising%20ribs
plural
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Chuck Short Ribs contain ribs 2 through to 5 of the cow in the area where the Chuck on top meets the Brisket below (after rib 5, the Rib area proper begins). The ribs have meat between the bones and muscle on top of the bones. Usually, the fat on top of the muscle will be trimmed off. The strip of ribs will usually be cut for sale between the ribs into rectangular pieces two to three inches long (5 to 7.5 cm), with a two inch (or so) tall (5 cm) piece of rib in each 3, record 1, English, - chuck%20short%20ribs
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- haut-de-côtes
1, record 1, French, haut%2Dde%2Dc%C3%B4tes
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Bœuf-Diagramme des coupes de viande [...] HAUT-DE-CÔTES : une partie alternative du bloc d’épaule. Il est séparé du collier et de l'épaule [...] et de la palette par une coupe franche passant sur le bord supérieur du corps de la septième(7ième) vertèbre cervicale et à travers le centre de l'omoplate(scapula) et des côtes croisées par une coupe franche passant sous(ventral) la pointe antérieure de l'omoplate(scapula) et à proximité de l'articulation de l'épaule. NOTA : La palette et les côtes croisées qui résultent de l'enlèvement du haut-de-côtes sont des portions alternatives du bloc d’épaule. 2, record 1, French, - haut%2Dde%2Dc%C3%B4tes
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2018-01-26
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
- Recipes
Record 2, Main entry term, English
- shoulder of beef
1, record 2, English, shoulder%20of%20beef
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
- Recettes de cuisine
Record 2, Main entry term, French
- épaule de bœuf
1, record 2, French, %C3%A9paule%20de%20b%26oelig%3Buf
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 2018-01-03
Record 3, English
Record 3, Subject field(s)
- Cattle Raising
Record 3, Main entry term, English
- beef chuck 1, record 3, English, beef%20chuck
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, French
Record 3, Domaine(s)
- Élevage des bovins
Record 3, Main entry term, French
- bloc d’épaule de bœuf
1, record 3, French, bloc%20d%26rsquo%3B%C3%A9paule%20de%20b%26oelig%3Buf
masculine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 2018-01-03
Record 4, English
Record 4, Subject field(s)
- Meats and Meat Industries
Record 4, Main entry term, English
- braising "macreuse"
1, record 4, English, braising%20%5C%22macreuse%5C%22
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
- braising petite steak 1, record 4, English, braising%20petite%20steak
proposal
Record 4, Textual support, English
Record number: 4, Textual support number: 1 OBS
Bifteck de macreuse de palette/blade petite steak. 2, record 4, English, - braising%20%5C%22macreuse%5C%22
Record number: 4, Textual support number: 2 OBS
It might be better to keep the term "macreuse" in English since French meat cuts are not usually translated into English. For instance the English version of the Larousse gastronomique keeps the French term (see LAGAS-E, 1977, p. 103). 1, record 4, English, - braising%20%5C%22macreuse%5C%22
Record 4, French
Record 4, Domaine(s)
- Salaison, boucherie et charcuterie
Record 4, Main entry term, French
- macreuse à braiser
1, record 4, French, macreuse%20%C3%A0%20braiser
correct, feminine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
macreuse : Pièce de viande de bœuf située dans l'épaule, entre le gîte et le jumeau. 2, record 4, French, - macreuse%20%C3%A0%20braiser
Record 4, Spanish
Record 4, Textual support, Spanish
Record 5 - internal organization data 2015-10-09
Record 5, English
Record 5, Subject field(s)
- Meats and Meat Industries
- Labelling (Packaging)
Record 5, Main entry term, English
- beef forequarter, boneless
1, record 5, English, beef%20forequarter%2C%20boneless
correct, see observation
Record 5, Abbreviations, English
Record 5, Synonyms, English
Record 5, Textual support, English
Record number: 5, Textual support number: 1 CONT
Beef forequarter, boneless ... consists of the boneless rib, chuck, brisket, foreshank, and plate. The cut posterior to the 12th rib mark shall follow the natural curvature of the rib. 1, record 5, English, - beef%20forequarter%2C%20boneless
Record number: 5, Textual support number: 1 OBS
beef forequarter, boneless: The term is part of the Canadian Food Inspection Agency's nomenclature for the labelling of meat cuts, organs and carcass parts. 2, record 5, English, - beef%20forequarter%2C%20boneless
Record 5, Key term(s)
- boneless beef forequarter
- boneless beef fore quarter
- boneless beef front quarter
Record 5, French
Record 5, Domaine(s)
- Salaison, boucherie et charcuterie
- Étiquetage (Emballages)
Record 5, Main entry term, French
- quartier avant de bœuf, désossé
1, record 5, French, quartier%20avant%20de%20b%26oelig%3Buf%2C%20d%C3%A9soss%C3%A9
correct, see observation, masculine noun
Record 5, Abbreviations, French
Record 5, Synonyms, French
Record 5, Textual support, French
Record number: 5, Textual support number: 1 CONT
Quartier avant de bœuf, désossé [...] comprend la côte désossée, le bloc d’épaule, le bout de poitrine, le jarret avant et la poitrine. La coupe de la partie postérieure à la douzième côte devra suivre la courbure naturelle de la côte. 1, record 5, French, - quartier%20avant%20de%20b%26oelig%3Buf%2C%20d%C3%A9soss%C3%A9
Record number: 5, Textual support number: 1 OBS
quartier avant de bœuf, désossé : Terme de la nomenclature de l’Agence canadienne d’inspection des aliments portant sur l’étiquetage des coupes de viande, des organes et des autres parties de carcasses. 2, record 5, French, - quartier%20avant%20de%20b%26oelig%3Buf%2C%20d%C3%A9soss%C3%A9
Record 5, Key term(s)
- quartier avant de bœuf désossé
Record 5, Spanish
Record 5, Textual support, Spanish
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