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TETE COTE [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1987-05-20

English

Subject field(s)
  • Meats and Meat Industries
OBS

That portion of bone, cartilage and adherent connecting meat tissue that has been removed from the back ribs in the further processing of pork loins.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Source : L'établissement de noms spécifiques pour morceaux de Viande au détail. News Release Communique, Consumer and Corporate Affairs Canada, October 25, 1977.

Spanish

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