TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

BOEUF FONCE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2018-01-05

English

Subject field(s)
  • Meats and Meat Industries
CONT

Color and texture of lean are usually determined by examining the cross section of the loin muscle after a carcass has been "ribbed down", but some indications may be found in other parts of the carcass. While "dark-cutting beef" has the same eating qualities as that of bright color, it is not so attractive to the consumer and is discounted in the trade. Accordingly, it is not accepted for Grade A when the condition is apparent.

French

Domaine(s)
  • Salaison, boucherie et charcuterie

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

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: