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BEEF
 |
| 1000 |
Side of Beef |
| 1001 |
Hindquarter flank on |
| 1002 |
Forequarter straight cut |
| 1003 |
Pistola hindquarter with part boneless flank |
| 1100 |
Pistole |
| 1110 |
Top bit and rump |
| 1120 |
Sirloin and forerib including tenderloin |
| 1121 |
Striploin chain-on |
| 1122 |
Striploin without bone |
| 1123 |
Striploin, boneless, topmuscle removed |
| 1124 |
Tenderloin chain-on |
| 1125 |
Tenderloin |
| 1130 |
Forerib |
| 1131 |
Sirloin steak, cover with 3 ribs without fat |
| 1132 |
Sirloin steak |
| 1140 |
Silverside |
| 1141 |
Silverside less heel |
| 1142 |
Silverside heel |
| 1143 |
Eye of round |
| 1144 |
Silverside less eye of round and heel |
| 1150 |
Topside with cap |
| 1151 |
Topside without cap |
| 1160 |
Rump full cut |
| 1161 |
Cap of rump |
| 1162 |
Tail of rump |
| 1163 |
Rump center cut |
| 1170 |
Thick flank |
| 1180 |
Shank bone-in |
| 1181 |
Shank without bone |
| 1190 |
Sliced boned shank |
| 1200 |
Forequarter with flank |
| 1201 |
Flank, plate and brisket |
| 1202 |
Chuck and blade |
| 1203 |
Flank, plate and brisket without bone |
| 1204 |
Flank |
| 1205 |
Brisket and flat ribs |
| 1206 |
Flank, bone-in |
| 1207 |
Flank without bone (capa) |
| 1208 |
Skirt Steak |
| 1209 |
Skirt without bone |
| 1220 |
Brisket, bone-in |
| 1221 |
Brisket without bone |
| 1240 |
Chuck bone-in |
| 1241 |
Chuck without bone |
| 1250 |
Plate, bone-in |
| 1260 |
Shoulder, bone-in |
| 1261 |
Shoulder without bone |
| 1262 |
Chuck tenderloin |
| 1263 |
Shoulder clod |
| 1264 |
Shoulder blade |
| 1270 |
Shank, bone-in |
| 2171 |
Shank without bone |
| 1301 |
Tail |
| 1302 |
Thick skirt |
| 1303 |
Thin skirt |
| 1304 |
Heart |
| 1305 |
Heart trimmed |
| 1306 |
Tongue swiss cut |
| 1307 |
Liver |
| 1308 |
Kidney |
| 1309 |
Tripe |
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