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牛肉

澳洲牛肉部位分割代码及名称标准

带骨牛肉
ARMBONE SHIN (臂部腱子肉)1685
BACK RIBS (背肋排)1697
BRISKET (胸肉)1643
BRISKET NAVEL PLATE (后胸肉)2473
BRISKET POINT - STERNUM (前胸肉)1674
BRISKET RIB PLATE (胸肋排)1673
BUTT (臀腿肉)1500
BUTT (臀腿肉)1503
BUTT / SHANK - OFF (去腱臀腿肉)1510
BUTT AND RUMP (臀腿肉和臀腰肉)1502
BUTT SQUARE CUT (方切臀腿肉)1520
CHUCK - SQUARE CUT (方切肩肉)1617
CHUCK RIB MEAT (三角肩肉)1696
CHUCK SHORT RIBS (胸肋排)1631
FOREQUARTER (前四分体)1063
HINDQUARTER (后四分体)1010
NECK (颈肉)1630
PISTOLA HINDQUARTER (枪型后四分体)1020
PLATE RIBS (肋排)1671
RIBS - PREPARED (脊排)1601
RUMP AND LOIN (臀腰肉和腰肉)1540
SHIN/SHANK - FOREQUARTER/HINDQUARTER (前腱子肉/后腱子肉)1682 / 1683
SHORT LOIN (腰脊肉)1552
SHORT RIBS (肋排)1694
SIDE (半胴体)1000
SPARE RIBS (排骨)1695
羊肉

澳洲羊肉肉部位分割代码及名称标准

带骨羊肉
BREAST & FLAP (胸腹肉)5010
BREAST AND FLAP PIECES (胸腹肉块)5009
CARCASE (胴体)4500
CARCASE PIECES (胴体片)4500
CHUMP (臀腰肉)/ SIRLOIN4790
FLAP (腹肉)5011
FOREQUARTER (前四分体)4972
FOREQUARTER PAIR (前四分体对)4960
FORESHANK (前腱子肉)5030
HINDSHANK (后腱子肉)5031
LEG - CHUMP OFF (去臀腿)4820
LEG - CHUMP OFF - AITCH BONE REMOVED (去臀去髋腿)4805
LEG - CHUMP OFF - SHANK OFF (去臀去腱腿)4830
LEG - CHUMP ON (带臀腿)4800
LEG - CHUMP ON - AITCH BONE REMOVED (去髋带臀腿)4801
LEG - CHUMP ON - SHANK OFF (带臀去腱腿)4810
LEG - FILLET END (腰端腿)4822
LEG - SHANK END (腱端腿)4823
LEG PAIR (后腿对)4816
LEG SHANK BONE (腿腱骨)/ EASY CARVE LEG4821
LOIN (腰肉)4860
LOIN - CHUMP ON (带臀背腰肉)4840
NECK (颈肉)5020
RACK (脊排)4932
RACK CAP OFF (去盖脊排)4748
RACK CAP OFF - FRENCHED (法式去盖脊排)4764
RACK CAP ON - FRENCHED (法式带盖脊排)4756
RACK SADDLE (脊鞍排)4928
RIB SET (肋排系列)4921
RIB SET - FULL (全肋排系列)4920
SADDLE (鞍肉)4910
SHORT LOIN (腰脊肉)4880
SHORT LOIN - CHUMP ON (带臀腰脊肉)4874
SHORT LOIN PAIR (双腰脊肉)/ SHORT LOIN SADDLE (腰脊鞍肉)4883
SHOULDER - BANJO CUT (琴肉)4995
SHOULDER - OYSTER CUT (牡蛎肉)4980
SHOULDER - OYSTER CUT - BONELESS (去骨牡蛎肉)5055
SHOULDER RACK (肩脊排)4733
SHOULDER RACK - FRENCHED (法式肩脊排)4739
SPARE RIBS (排骨)5015
SQUARE CUT SHOULDER (方切肩肉)4992
TELESCOPED CARCASE (套叠羊羔胴体)4505

Copy By <Handbook of Australia Meat>

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