Ontologies
MEAT-T
Meat Thesaurus (MEAT-T)
SKOS
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Last submission date February 13, 2022
Summary
Concepts
Properties
Schemes
Collections
Notes
Mappings
Widgets
SPARQL
MEAT-T does not contain collections (skos:Collection)
MEAT-T does not contain collections (skos:Collection)
ID http://opendata.inrae.fr/ThViande/C1179
http://opendata.inrae.fr/ThViande/C1179
https://agroportal.lirmm.fr/ontologies/MEAT-T/C1179
Preferred name

steak
Definitions
Cut of beef. A thin portion of meat that is, in theory, tender, and is first peeled and rid of fat and fasciae. A thick boneless steak is called a pavé in French. Certain preparations are well known to consumers such as steak tartare (raw ground meat with seasonings) and steak au poivre (pan-fried and served with pepper sauce). Steaks are broiled, grilled or pan-fried
In schemes
http://opendata.inrae.fr/ThViande/MeatThesaurus
Type http://www.w3.org/2004/02/skos/core#Concept

Raw data

rdf:type
skos:broader
skos:definition
Cut of beef. A thin portion of meat that is, in theory, tender, and is first peeled and rid of fat and fasciae. A thick boneless steak is called a pavé in French. Certain preparations are well known to consumers such as steak tartare (raw ground meat with seasonings) and steak au poivre (pan-fried and served with pepper sauce). Steaks are broiled, grilled or pan-fried
skos:prefLabel
steak
skos:related
JSON-LD
RDF/XML
N-TRIPLE
TURTLE
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