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Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 DEF

A steak or thick slice of beef, cut from the hind-quarters of the animal, suitable for grilling or frying.  1, fiche 1, Anglais, - beef%2Dsteak

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 DEF

Tranche de bœuf grillée ou destinée à l'être.  1, fiche 1, Français, - bifteck

Fiche 1,  Justifications,  Espagnol

Record number: 1, Textual support number: 1 DEF

Filete de carne de vacuno.  2, fiche 1, Espagnol, - bistec

Record number: 1, Textual support number: 1 OBS

bistec; bife: La Fundación del Español Urgente (Fundéu BBVA), con el asesoramiento de la Real Academia Española, indica que en las informaciones sobre el mundo de la alimentación y la gastronomía, tanto en medios especializados como en los generalistas, es frecuente encontrar extranjerismos innecesarios que tienen alternativas en español. Entre ellos caben destacar [los términos] "bistec" [y] "bife" [alternativas al extranjerismo] "beefsteak" [...]  3, fiche 1, Espagnol, - bistec

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

Freezer beef is typically a speciality niche product that has attributes not offered to the public with commodity beef sales, such as verified, traceable, organic, natural or grass fed. It is usually sold direct to the consumer. It may be sold by the cut or as boxed beef, where the cuts from a quarter or side of the animal are sold as a unit. Some producers bundle several cuts together to optimize sales of all cuts.  1, fiche 2, Anglais, - freezer%20beef

Record number: 2, Textual support number: 1 OBS

Examples of bundles include : barbeque pack(ribs, steaks, burgers and kabobs), winter comfort pack(stew meat, roasts, short ribs and ground beef), meals in a minute pack(minute steak, ground beef, stir-fry meat and meat balls).  1, fiche 2, Anglais, - freezer%20beef

Fiche 2,  Justifications,  Français

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 CONT

The production of beef on the bone is generally produced from cattle aged 22 to 30 months, and requires part of the vertebral column of the animal to be left in the final cut.  1, fiche 3, Anglais, - beef%20on%20the%20bone

Record number: 3, Textual support number: 2 CONT

It paves the way for beef on the bone, such as the Italian Fiorentina steak or T-bone steak, to be produced again in the EU.  1, fiche 3, Anglais, - beef%20on%20the%20bone

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 CONT

Le bœuf non désossé canadien autorisé aux États-Unis.  1, fiche 3, Français, - b%26oelig%3Buf%20non%20d%C3%A9soss%C3%A9

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

Record number: 4, Textual support number: 1 CONT

A beef roast from the rib section between the short loin and the chuck. The three most popular styles are standing rib roast, rolled rib roast and rib-eye roast. The standing rib roast usually includes at least three ribs(less than that is really just a very thick steak). It's roasted standing upright, resting on its rack of ribs, thereby allowing the top layer of fat to melt and self-baste the meat. A rolled rib roast has had the bones removed before being rolled and tied into a cylinder.  1, fiche 4, Anglais, - rolled%20rib%20roast

Fiche 4,  Justifications,  Français

Fiche 4,  Justifications,  Espagnol

Fiche 5,  Justifications,  Anglais

Record number: 5, Textual support number: 1 DEF

The tenderest part of a loin of beef, pork, etc., located under the short ribs and consisting of the psoas muscle.  2, fiche 5, Anglais, - tenderloin

Record number: 5, Textual support number: 1 CONT

Tenderloin medallion.  3, fiche 5, Anglais, - tenderloin

Record number: 5, Textual support number: 1 OBS

The fillet is subdivided into the butt tenderloin and the remainder(which then becomes the short tenderloin), comprising the tenderloin centre cut and the tenderloin tip. Any slice taken from the fillet of beef counts as a "fillet steak. ""Filet mignon" is specifically a cooking term.  4, fiche 5, Anglais, - tenderloin

Fiche 5,  Justifications,  Français

Record number: 5, Textual support number: 1 DEF

Morceau de viande, partie charnue et tendre qu'on lève le long de l'épine dorsale de quelques animaux.  2, fiche 5, Français, - filet

Record number: 5, Textual support number: 1 OBS

On subdivise le filet en séparant la tête (butt tenderloin) du reste (qui devient alors du filet raccourci), comprenant le milieu de filet et la queue de filet. Toute tranche prélevée sur le filet de bœuf est du «bifteck de filet». Le terme «filet mignon» est réservé à la cuisine.  3, fiche 5, Français, - filet

Fiche 5,  Justifications,  Espagnol

Record number: 5, Textual support number: 1 DEF

Capa muscular que se extiende por entre las costillas y el lomo [en los animales de matadero].  2, fiche 5, Espagnol, - solomillo

Record number: 5, Textual support number: 1 PHR

Medallones de solomillo.  3, fiche 5, Espagnol, - solomillo

Fiche 6,  Justifications,  Anglais

Record number: 6, Textual support number: 1 CONT

The round steak belongs to the retail cut, which comes from the round of beef.  2, fiche 6, Anglais, - round%20steak

Fiche 6,  Justifications,  Français

Record number: 6, Textual support number: 1 OBS

Il s'agit de la coupe de détail de bœuf.  2, fiche 6, Français, - bifteck%20de%20ronde

Fiche 6,  Justifications,  Espagnol

Fiche 7,  Justifications,  Anglais

Record number: 7, Textual support number: 1 DEF

A steak cut from the beef tenderloin, which is a long tapered muscle located near the spine between the rib section and the sirloin [and which] is a boneless cut one to two inches thick, very lean with little marbeling, quite tender in texture, and often very expensive.  2, fiche 7, Anglais, - filet%20mignon

Record number: 7, Textual support number: 1 OBS

In the United States, the Filet Mignon is usually cut from the large end of the tenderloin, between the center section (chateaubriand) and the butt end of the tenderloin. For French chefs, the Filet Mignon often refers to a steak cut from the small end of the tenderloin near the 13th rib.  2, fiche 7, Anglais, - filet%20mignon

Fiche 7,  Justifications,  Français

Record number: 7, Textual support number: 1 DEF

Pièce de boucherie détaillée à la pointe du filet.  2, fiche 7, Français, - filet%20mignon

Fiche 7,  Justifications,  Espagnol

Fiche 8,  Justifications,  Anglais

Record number: 8, Textual support number: 1 CONT

The major steak muscles from beef carcasses.  1, fiche 8, Anglais, - steak%20muscle

Fiche 8,  Justifications,  Français

Fiche 8,  Justifications,  Espagnol

Fiche 9,  Justifications,  Anglais

Record number: 9, Textual support number: 1 CONT

The procedure holds promise for commercial abattoir use to improve tenderness and acceptability of the major steak muscles from beef carcasses.  1, fiche 9, Anglais, - major%20steak%20muscle

Fiche 9,  Justifications,  Français

Fiche 9,  Justifications,  Espagnol

Fiche 10,  Justifications,  Anglais

Record number: 10, Textual support number: 1 OBS

Specialized cuisine, ethnic food demand trend tin dining out.-Not too many years ago, when most North Americans thought of dining out, their idea of a gastronomic treat tended more often than not to beef, beef and more beef. Restaurants, of course, were quick to meet the demand. No self-respecting French menu was without tournedos Rossini, steak tartar or entrecôte au poivre flambé at table... The "in" thing, suddenly, is a craving for exotic ethnic dishes and specialized cuisine.  2, fiche 10, Anglais, - ethnic%20restaurant

Fiche 10,  Justifications,  Français

Record number: 10, Textual support number: 1 DEF

Restaurant où l'on sert des plats typiques de la cuisine d'un pays étranger.  1, fiche 10, Français, - restaurant%20exotique

Fiche 10,  Justifications,  Espagnol