мясо тельмана красноборское шоссе

Свинина

без щековины (Pork side, without jowl)

Свиной окорок с ножкой

Испанская разделка (Leg, without foot, Spanish cut)

(сухосоленый) (Leg, sel-sec)

(Leg, without foot, flank and tail)

Свиной окорок, гамбургская разделка

кат.1d (Leg 1d, deboned)

кат.2d (Leg 2d, deboned, rindless)

кат.3d (Leg 3d, deboned, rindless, without fat)

кат.4d (Leg 4d, deboned, rindless, without fat and shank)

(Chump, deboned, ridless, without fat)

с шейно-плечевой мякотью (Loin, with neck)

без шейно-плечевой мякоти (Loin, short, without neck)

(Loin, deboned, without chain)

(Belly ‘deli’, deboned, square cut)

(Belly a, deboned, square cut)

(Belly b, deboned, square cut)

(Belly c, deboned, square cut)

(Belly, deboned, rindless, without softbone, square cut)

(Fore-end, without jowl)

(Shoulder, German cut, with riblet)

(Shoulder, German cut, without riblet)

(Shoulder, Spanish cut)

(Shoulder, bone-in, Dutch cut)

(Shoulder 1d, deboned)

(Shoulder 2d, deboned, rindless)

(Shoulder 3d, deboned, rindless, without fat)

(Shoulder 4d, deboned, rindless, without fat and shankmeat)

(Shoulder 5d, deboned, rindless, without fat and shankmeat, desinewed)

Источник

Говядина

(Carcass, young bull U round 2+)

(Carcass, young bull R round 3-)

(Carcass, young bull O round 3°)

(Hindquarter, with flank, 5 ribs, U-quality)

(Hindquarter, without flank, with bavettes, 8 ribs)

(Hindquarter, without flank, 5 ribs)

(Top bit and rump, U-quality)

(Striploin, bone-in, 8 ribs)

Striploin, bone-in, 5 ribs)

(Striploin, bone-in, 3 ribs)

(Prime rib, bone-in, 5 ribs)

(Prime rib, bone-in, 3 ribs)

(Flank, bone-in, without bavettes)

(Forequarter, bone-in, with flank, without bavettes, 8 ribs)

(Forequarter, bone-in, with flank, without bavettes, 5 ribs)

(Short forequarter, without shin and breast, 8 ribs)

(Short forequarter, without shin and breast, 5 ribs)

Источник