UNECE Standard for Bovine Meat Cuts
UNECE Standard version: ECE/TRADE/326/Rev.1
Ontology last update: 2016-06-23 08:08:41
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About project: Ontologies for UNECE standards
beef bone-in
Labels
| beef bone-in | en |
| bone-in | en |
| Con hueso | es |
| Avec os | fr |
| wołowina z kością | pl |
| С Костями | ru |
| 带骨羊肉 | zh |
has member
-
Side
1000
-
Whole Carcase
1001
-
Hindquarter (5-rib)
1009
-
Hindquarter
1010
-
Hindquarter (3-rib)
1010
-
Hindquarter (0-rib)
1011
-
Hindquarter (1-rib)
1012
-
Hindquarter (2-rib)
1013
-
Hindquarter (7-rib)
1014
-
Hindquarter (8-rib)
1015
-
Hindquarter (4-rib)
1016
-
Hindquarter (6-rib)
1017
-
Hindquarter (9-rib)
1018
-
Hindquarter (10-rib)
1019
-
Pistola Hindquarter
1020
-
Pistola Hindquarter (8-rib)
1020
-
Pistola Hindquarter (1-rib)
1021
-
Pistola Hindquarter (2-rib)
1022
-
Pistola Hindquarter (3-rib)
1023
-
Pistola Hindquarter (4-rib)
1024
-
Pistola Hindquarter (5-rib)
1025
-
Pistola Hindquarter (6-rib)
1026
-
Pistola Hindquarter (7-rib)
1027
-
Pistola Hindquarter (9-rib)
1028
-
Pistola Hindquarter (10-rib)
1029
-
Forequarter and Flank (Pistola Forequarter) (4-rib)
1049
-
Forequarter and Flank (Pistola Forequarter)
1050
-
Forequarter and Flank (Pistola Forequarter) (5-rib)
1050
-
Forequarter and Flank (Pistola Forequarter) (6-rib)
1051
-
Forequarter and Flank (Pistola Forequarter) (7-rib)
1052
-
Forequarter and Flank (Pistola Forequarter) (8-rib)
1053
-
Forequarter and Flank (Pistola Forequarter) (9-rib)
1054
-
Forequarter and Flank (Pistola Forequarter) (10-rib)
1055
-
Forequarter and Flank (Pistola Forequarter) (11-rib)
1056
-
Forequarter and Flank (Pistola Forequarter) (12-rib)
1057
-
Forequarter and Flank (Pistola Forequarter) (13-rib)
1058
-
Forequarter (10-rib)
1060
-
Forequarter (11-rib)
1061
-
Forequarter (12-rib)
1062
-
Forequarter (13-rib)
1063
-
Forequarter
1063
-
Forequarter (6-rib)
1064
-
Forequarter (5-rib)
1065
-
Forequarter (7-rib)
1066
-
Forequarter (9-rib)
1067
-
Forequarter (8-rib)
1068
-
Butt
1500
-
Butt and Rump
1502
-
Butt
1503
-
Butt / Shank - Off
1510
-
Butt Square Cut
1520
-
Loin (Bone-In)
1525
-
Rump and Loin (6-8R)
1538
-
Rump and Loin (4-6R)
1539
-
Rump and Loin
1540
-
Rump and Loin (3-rib)
1540
-
Rump and Loin (0-rib)
1541
-
Rump and Loin (1-rib)
1542
-
Rump and Loin (2-rib)
1543
-
Shortloin
1550
-
Shortloin (3-rib)
1550
-
Shortloin (0-rib)
1551
-
Shortloin (1-rib)
1552
-
Shortloin (2-rib)
1553
-
Loin (Bone-In) with full tenderloin
1566
-
Ribs
1597
-
Full Rib Set
1599
-
Ribs - Prepared (5-rib)
1600
-
Ribs - Prepared (6-rib)
1601
-
Ribs - Prepared (7-rib)
1602
-
Ribs - Prepared (8-rib)
1603
-
Ribs - Prepared
1604
-
Ribs - Prepared (9-rib)
1604
-
Ribs - Prepared (4-rib)
1605
-
Chuck - Square Cut (5-rib)
1615
-
Chuck - Square Cut (4-rib)
1616
-
Chuck - Square Cut (6-rib)
1617
-
Chuck - Square Cut
1617
-
Bone-In Shoulder
1621
-
Chuck roll- long cut (Bone-in)
1622
-
Shoulder and foreleg
1626
-
Neck
1630
-
Brisket (10-rib)
1640
-
Brisket (11-rib)
1641
-
Brisket (12-rib)
1642
-
Brisket (13-rib)
1643
-
Brisket
1643
-
Brisket point end (5-ribs)
1650
-
Brisket point end (Bone-in)
1650-1653
-
Brisket point end (4-ribs)
1651
-
Brisket point end (6-ribs)
1652
-
Brisket point end (7-ribs)
1653
-
Brisket navel end (Bone-in) (5 ribs)
1660
-
Brisket navel end (Bone-in)
1660-1665
-
Brisket navel end (Bone-in) (6 ribs)
1661
-
Brisket navel end (Bone-in) (6 ribs)
1662
-
Brisket navel end (Bone-in) (7 ribs)
1663
-
Brisket navel end (Bone-in) (8 ribs)
1664
-
Brisket navel end (Bone-in) (9 ribs)
1665
-
Brisket Rib Plate
1673
-
Brisket Point (Sternum)
1674
-
Shin-shank
1680
-
Forequarter Shin - Shank
1682
-
Hindquarter Shin - Shank
1683
-
Short Ribs (1-rib)
1686
-
Short Ribs (2-rib)
1687
-
Short Ribs (3-rib)
1688
-
Short Ribs (4-rib)
1689
-
Short Ribs (5-rib)
1690
-
Short Ribs (6-rib)
1691
-
Short Ribs (7-rib)
1692
-
Short Ribs (8-rib)
1693
-
Short Ribs (9-rib)
1694
-
Short Ribs
1694
-
Spare Ribs
1695