Dicionário Jurídico Inglês-Português Glossário Carnes serves as a comprehensive reference for legal terminology related to meat classification and cuts. This resource is essential for professionals in the meat industry, legal experts, and translators seeking precise terminology in both English and Portuguese. It includes detailed definitions and translations of various meat cuts, making it a valuable tool for culinary and legal contexts. Ideal for those working in food law, culinary arts, and international trade, this glossary enhances understanding of meat-related legal terms and practices.

Key Points

  • Includes translations of various meat cuts from English to Portuguese
  • Essential for legal professionals and culinary experts
  • Provides detailed definitions of meat classification terms
  • Aids in understanding food law and regulations
  • Useful for translators and industry professionals
Amanda Seimetz
2 pages
Language:Portuguese
Type:Resource
Accounting
Amanda Seimetz
2 pages
Language:Portuguese
Type:Resource
Accounting
170
/ 2
Acém Chuck
Alcatra com Picanha D-Rump
Alcatra Completa Full Rumb
Bananinha Golden Coin Muscle
Bife do Vazio Flank Steak
Borboleta do Coxão Duro Butterfly Flat
Capa da Paleta Shoulder Cover
Capa de Filé Cap of Cube Roll
Contrafilé com Cordão e com Aba Striploin Chain On
Contrafilé com Cordão e sem Aba Striploin Back Chain On and Belly Chain Off
Contrafilé sem Cordão e sem Aba (carne vermelha) Pad Striploin Chain Off (Red meat)
Contrafilé sem Cordão, sem Aba e sem Gordura Striploin Scan Trim
Coração da Alcatra com Rolha Rump Heart Cork On
Coração da Alcatra sem Rolha e sem Gordura Pad Rump Heart
Cordão do Filé Mignon Tenderloin Side Chain
Costela do Dianteirpo Ribs Roast
Coxão Duro com Lagarto Silverside
Coxão Duro com Lagarto e Músculo Mole Full Silverside
Coxão Duro Quadrado Square Pad Flat
Coxão Duro sem Lagarto Flat or Outside Flat
Coxão Duro Vermelho Pad Flat
Coxão Mole Topside or Inside
Coxão Mole (carne vermelha) Pad Topside
Coxão Mole Baby Top Topside Baby Top
Coxão Mole com Capa e sem Gordura Topside or Inside Cap On and Fat Off
Coxão Mole sem Capa Topside or Inside Cap Off
Cupim Hump
diafragma midriff
dianteiro fore end
Filé de Costela Rib Eye
Filé de Costela com Aba e com Gordura Rib Eye Fat On
Filé de Costela sem Aba e sem Gordura Cube Roll
Filé Mignon com Cordão Tenderloin Chain On
Filé Mignon sem Cordão Tenderloin Chain Off
Fraldinha Thin Skirt
Lagarto com Gordura e com Pele Eye Round Fat and Skin On
Lagarto sem Gordura e com Pele Eye Round Fat Off and Skin On
Lagarto sem Gordura e sem Pele Eye Round Fat and Skin Off
Lagarto Vermelho Pad Eye Round
Lombinho Thick Skirt
Maminha da Alcatra com Gordura Rump Tail Fat On
Maminha da Alcatra sem Gordura Pad Rump Tail
Miolo ou Coração da Patela Shoulder Heart
Miolo ou Coração de Alcatra com Gordura Rump Heart Fat On
Miolo ou Coração do Filé Mignon Heart of Tenderloin
Músculo do Dianteiro Shin
Músculo Duro ou Garrão Shank
Músculo Mole Leg of Beef - Heel Muscle
Pá Shoulder Clod
paleta shoulder blade
Palomita Leg of Beef - Inside Muscle Off
Patinho Knuckle
Peito brisket Point End
Peixinho Chuck Tender
Pescoço com Gordura Neck Fat On
Pescoço sem Gordura Neck Fat Off
Picanha Rum Cap
Ponta do Peito brisket Navel End
Raquete Oyster Blade
traseiro rear end
carne moida ground beef/ minced meat
/ 2
End of Document
170

You May Also Like

FAQs

What types of meat cuts are included in the glossary?
The glossary includes a wide range of meat cuts such as alcatra, picanha, and filé mignon, providing both English and Portuguese translations. Each entry offers detailed descriptions that help clarify the specific cuts and their culinary uses. This makes it a valuable resource for chefs, butchers, and anyone involved in the meat industry.
How can this glossary assist legal professionals?
Legal professionals can utilize this glossary to understand the specific terminology related to meat products and regulations. It aids in drafting contracts, compliance documents, and legal briefs that require precise language regarding meat classification. This resource is particularly useful in food law contexts where accurate terminology is crucial.
Who would benefit from using this English-Portuguese glossary?
This glossary is beneficial for a diverse audience, including culinary students, chefs, butchers, translators, and legal professionals. It serves as a practical tool for anyone needing to navigate the complexities of meat terminology in both languages. Additionally, it can assist in international trade discussions where accurate descriptions of meat products are necessary.
What is the significance of accurate meat terminology?
Accurate meat terminology is crucial for ensuring compliance with food safety regulations and standards. It helps prevent misunderstandings in culinary practices and legal documentation. By using precise terms, professionals can ensure clarity in communication, which is essential for maintaining quality and safety in the meat industry.
Are there any specific legal terms related to meat in this glossary?
Yes, the glossary includes specific legal terms that pertain to meat classification, safety standards, and trade regulations. These terms are essential for legal practitioners and industry professionals who need to ensure compliance with local and international laws governing meat products. Understanding these terms can help in navigating legal frameworks effectively.

Related