澳洲肉品手册 - 第七版: 不带骨牛肉

不带骨牛肉

BLADE (肩胛肉)/ CLOD	2300
BLADE UNDERCUT (肩胛肌)	2304
BOLAR BLADE (保乐肩肉)	2302
BOTTOM SIRLOIN (下臀腰肉)	2130
BRISKET (胸肉)	2323
BRISKET NAVEL END (后胸肉)	2342
BRISKET PIECES - DECKLE (胸肉块)	2326
BRISKET POINT END (前胸肉)	2332
BRISKET POINT END - DECKLE OFF (精修前胸肉)	2353
BRISKET POINT END - PECTORAL (下前胸肉)	2328
BRISKET POINT END PLATE (上前胸肉)	2327
BUTT TENDERLOIN (里脊头)	2170
CHUCK (肩肉)	2260
CHUCK - SQUARE CUT (方切肩肉)	2270
CHUCK AND BLADE (颈肩肉)	2250
CHUCK CREST (上脑盖)	2278
CHUCK EYE LOG (上脑条)	2264
CHUCK EYE ROLL (上脑心)	2268
CHUCK MEAT SQUARE (方切肩肉)	2645
CHUCK RIB MEAT (三角肩肉)	2640
CHUCK ROLL (上脑)	2275
CHUCK ROLL - LONG CUT (长切上脑)	2289
CHUCK TENDER (嫩肩肉)	2310
CUBE ROLL (眼肉心)/ RIB EYE ROLL	2244
D-RUMP (D-臀腰肉)	2100
EXTERNAL FLANK PLATE (外腹肉)	2204
EYE ROUND (小米龙)	2040
FLANK PLATE STEAK TIP (腹肉排)	2207
FLANK STEAK (牛腩排 - F肉)	2210
FLAP MEAT (腹肉心)	2206
INSIDE MEAT / RED MEAT (精修臀肉)	2035
INSIDE SKIRT (内裙肉)	2205
INTERCOSTALS (肋条肉)/ RIB FINGERS	2430

	INTERNAL FLANK PLATE (内腹肉)	2203
	KNUCKLE (膝圆/和尚头，圆霖)	2070
	NECK (颈肉)	2280
	NECK CHAIN (颈肉条)	2460
	OUTSIDE (米龙)	2030
	OUTSIDE FLAT (大米龙)	2050
	OUTSIDE MEAT (精修米龙盖)	2033
	OYSTER BLADE (牡蛎肉)	2303
	RIB CAP (眼肉盖)	2470
	RIB MEAT SQUARE (方切背肉)	2650
	RIB SET (脊肋排)	2223
	ROSTBIFF / EYE OF RUMP (臀腰肉心/臀腰眼)	2110
	RUMP (臀腰肉)	2090
	RUMP CAP (臀腰肉盖)	2091
	SHIN – SPECIAL TRIM (精修腱子肉)	2365
	SHIN/SHANK - FOREQUARTER/HINDQUARTER (前后腱子肉)	2360
	SHORT PLATE (胸排)	2346
	SHORT RIB MEAT (短肋肉)	2465
	SILVERSIDE (粗修米龙)	2020
	SIRLOIN BUTT (粗修臀腰肉)	2081
	SPENCER ROLL (无骨眼肉)	2233
	STRIPLOIN (外脊/西冷)	2140
	TENDERLOIN (里脊/牛柳)	2150
	TENDERLOIN SIDE STRAP OFF (精修里脊)	2160
	THICK FLANK (粗修膝圆)	2060
	THICK SKIRT (厚裙肉)/ HANGING TENDER	2180
	THIN FLANK (腹肉)	2200
	THIN SKIRT (薄裙肉)/ OUTSIDE SKIRT	2190
	TOPSIDE (臀肉)/ INSIDE	2000 / 2010
	TOPSIDE CAP (臀肉盖)/ INSIDE CAP	2002 / 2012
	TOPSIDE CAP OFF (去盖臀肉)/ INSIDE CAP OFF	2001 / 2011
	TRI-TIP (三角肉)/ BOTTOM SIRLOIN TRIANGLE	2131