TERMIUM Plus®

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

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Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2020-11-18

English

Subject field(s)
  • Meats and Meat Industries
OBS

A cut of meat.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Coupe de viande.

Spanish

Save record 1

Record 2 2005-01-25

English

Subject field(s)
  • Meats and Meat Industries
CONT

Short ribs (short braising ribs): is the rib end portion of the rib and plate obtained by making a straight cut parallel and adjacent to the cut which separates the rib from the plate.

OBS

Short ribs contain no rib cartilage (costal cartilage).

French

Domaine(s)
  • Salaison, boucherie et charcuterie

Spanish

Save record 2

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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