{"@context":{"ns0":"http://opendata.inrae.fr/ThViande/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","skos":"http://www.w3.org/2004/02/skos/core#","owl":"http://www.w3.org/2002/07/owl#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:C1179","@type":["skos:Concept","owl:NamedIndividual"],"skos:broader":{"@id":"ns0:C1435"},"skos:definition":[{"@language":"en","@value":"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. \nCertain 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). \nSteaks are broiled, grilled or pan-fried"},{"@language":"fr","@value":"Découpe du bœuf. Le steak est une portion de viande peu épaisse extraite d’une pièce de bœuf, réputée tendre, préalablement parée dépourvue de graisse et d’aponévrose. Un steak épais ou très épais devient un pavé. Certaines préparations sont bien connues des consommateurs comme le steak tartare (à base de viande hachée crue), le steak au poivre (poêlé et accompagné de sa sauce au poivre). Le steak est grillé ou poêlé."}],"skos:prefLabel":[{"@language":"en","@value":"steak"},{"@language":"fr","@value":"steak"}],"skos:related":{"@id":"ns0:C261"},"metadata_def:mappingLoom":"steak","metadata_def:mappingSameURI":{"@id":"ns0:C1179"},"skos:inScheme":{"@id":"ns0:MeatThesaurus"}},{"@id":"ns0:C1435","skos:narrower":{"@id":"ns0:C1179"}},{"@id":"ns0:C261","skos:related":{"@id":"ns0:C1179"}},{"@id":"ns0:C1155","skos:related":{"@id":"ns0:C1179"}}]}