Meat

Alphabetical index of beef cuts

December 3, 2010 No comments yet
BONE-IN
1640 Brisket & Navel Plate
1500 Butt
1502 Butt & Rump
1060 Forequarter
1050 Forequarter & Flank
1070 Herradura Forequarter
1010 Hindquarter
1020 Pistola
1690 Rib Plate
1650 Rib Plate Flank On
1590 Rib Set
1600 Ribs Prepared
1540 Rump & Loin
1680 Shin / Shank
1550 Shortloin
1000 Side

2302 Blade Bolar (Heart of Clod)
2303 Blade Oyster (Oyster Blade)
2323 Brisket
2473 Brisket Navel Plate
2265 Chuck Cover
2275 Chuck Roll
2310 Chuck Tender
2240 Cube Roll (Rib Eye Roll)
2196 Cutaneus Trunci (Rose Meat)
2093 Eye of Rump (Heart of Rump)
2040 Eye Round
2210 Flank Steak
2364 Heel Muscle
2010 Inside (Topside) 2012 Inside Cap
2011 Inside Cap Off
2205 Inside Skirt (Hanging Tender)
2203 Internal Flank Plate (Flap)
2070 Knuckle
2280 Neck
2030 Outside
2050 Outside Flat (Flat)
2255 Rib Eye Cap
2091 Rump Cap
2360 Shin / Shank
2301 Shoulder Clod
2020 Silverside (Gooseneck)
2230 Spencer Roll
2140 Striploin
2150 Tenderloin
2160 Tenderloin Side Strap Off
2180 Thick Skirt (Hanging Tender)
2200 Thin Flank (Flank)
2190 Thin Skirt (Outside Skirt)
2120 Top Sirloin (D – Rump)
2121 Top Sirloin, Cap Off (D – Rump Cap Off)
2131 Tri-Tip
Meat

Codification

December 3, 2010 No comments yet

A standard Code established by United Nations (UN / ECE Standard For Bovine Carcases & Cuts, 1st Edition 2001) is basically used to refer to each cut or offal. The main parts are identified by the use of 4 digits, adding a letter in the case of non-specified options

Code Reading

1st. digit

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TYPE OF PRODUCT

Beef meat
1 Bone-in
2 Boneless
Sheep Meat
4
5
Offals
6 Beef
7 Sheep
 2nd. digit  -  3rd. digit  -  4th. digit

IDENTIFICATION OF CUTS

1540
Rump & Loin

2150
Tenderloin

4500
Carcase

5050
Square Cut Shoulder

6080
Liver

7000
Tongue

 letter

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OPTIONS
Meat

Ideal Conditions

June 16, 2010 No comments yet

Location: Uruguay is in the “South American Pampas”