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

BACKRIB END [1 record]

Record 1 2008-12-09


Subject field(s)
  • Industrial Standardization
  • Food Industries
  • Foreign Trade
  • Pig Raising

(C506) The portion of the backbones with adhering meat removed from the tenderloin end of the loin.


Source: Canadian Pork Buyer's Manual. The pork cuts illustrated and described in this manual represent the industry's basic standard for the primal cuts in the Canadian pork industry.


  • Normalisation industrielle
  • Industrie de l'alimentation
  • Commerce extérieur
  • Élevage des porcs

(C506) La portion des côtes levées de dos, avec viande adhérente, du bout du filet.


Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc.


Campo(s) temático(s)
  • Normalización industrial
  • Industria alimentaria
  • Comercio exterior
  • Cría de ganado porcino

(C506) Porción de los huesos lumbares sin la carne del filete y lomo.


Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense.

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