1001 Carcass, young bull U round 2+
1002 Carcass, young bull R round 3-
1003 Carcass, young bull O round 3°
1100 Hindquarter, with flank, 5 ribs, U-quality
1101 Hindquarter, without flank, with bavettes, 8 ribs
1102 Hindquarter, without flank, 5 ribs
1200 Top bit and rump, U-quality
1310 Striploin, bone-in, 8 ribs
1311 Striploin, bone-in, 5 ribs
1312 Striploin, bone-in, 3 ribs
1313 Prime rib, bone-in, 5 ribs
1314 Prime rib, bone-in, 3 ribs
1340 Flank, bone-in
1341 Flank, bone-in, without bavettes
1402 Forequarter, bone-in, with flank, without bavettes, 8 ribs
1403 Forequarter, bone-in, with flank, without bavettes, 5 ribs
1500 Short forequarter, without shin and breast, 8 ribs
1501 Short forequarter, without shin and breast, 5 ribs
1600 Breast, bone-in
2001 Carcass, cow U round 2+
2002 Carcass, cow R round 3-
2100 Hindquarter, with flank, 5 ribs, U-quality
2101 Hindquarter, without flank, with bavettes, 8 ribs
2102 Hindquarter, without flank, 5 ribs
2200 Top bit and rump, R-quality
2210 Shank, bone-in
2211 Shin
2212 Shankmeat
2220 Topeside
2221 Topeside, without cap
2222 Topeside, without cap, PAD
2223 Topeside, without topside-eye and cap
2224 Eye of topside
2225 Cap (Topside)
2226 Cap, PAD
2231 Silverside, salmon cut without heel muscle
2232 Silverside, without salmon cut
2233 Silverside, without salmon cut, PAD
2234 Salmon cut
2235 Salmon cut, PAD
2236 Heel muscle
2240 Rump, with rump cap and rump tail
2241 Rump, with rump cap, without rump tail
2242 Rump, heart
2243 Rump, without rump cap and rump tail, with fat
2244 Rump, full cut, PAD
2245 Rump, centre cut, PAD
2246 Rump, D-cut
2247 Rump cap
2248 Rump cut, PAD
2249 Rump tail
2250 Rump tail, PAD
2251 Knuckle
2252 Knuckle, PAD
2253 Inside flank with thick cap
2254 Inside flank with thick cap, PAD
2255 Meat round femur, with thin cap
2256 Round of think, PAD, divided
2257 Thick cap
2310 Striploin, bone-in, 8 ribs
2311 Striploin, bone-in, 5 ribs
2312 Striploin, bone-in, 3 ribs
2313 Prime rib, bone-in, 5 ribs
2314 Prime rib, bone-in, 3 ribs
2320 Striploin, boneless, 5 ribs
2321 Striploin, boneless, 3 ribs
2322 Striploin, boneless, without cap, 8 ribs
2323 Striploin, boneless, without cap, 5 ribs
2324 Striploin, boneless, without cap, 3 ribs
2325 Striploin, boneless, without cap and lumber vertebra
2326 Striploin, without fat and chain
2327 Striploin, without lumber vertebra
2328 Prime rib, boneless, 3 ribs
2329 Prime rib, boneless, without cap, 5 ribs
2330 Prime rib, boneless, without cap, 3 ribs
2331 Rib-eye, 5 ribs
2332 Rib-eye, 3 ribs
2335 Tenderloin, with chain
2336 Tenderloin, without chain
2337 Tenderloin, without chain, PAD
2340 Flank, bone-in, with bavettes
2341 Flank, bone-in, without bavettes
2342 Flank, boneless
2343 Thick flank
2344 Thick flank, PAD
2345 Flanksteak
2346 Flanksteak, PAD
2403 Forequarter, bone-in, with flank, without bavettes, 5 ribs
2404 Forequarter, 5 ribs, straight cut
2510 Shin
2511 Shin
2512 Shin, 2 x sliced
2513 Shinmeat
2514 Shoulder, boneless
2515 Shoulder clod
2516 Shoulder clod
2517 Shoulder clod, PAD
2518 Blade
2519 Blade, connective tissue removed
2520 Chuck tender
2521 Chuck tender, PAD
2522 Shoulderblade
2523 Shoulderblade, PAD
2524 Shouldersteak
2530 Neck with chuck, boneless, 8 ribs
2531 Neck with chuck, 5 ribs
2532 Chuck, boneless, fully trimmed, 5 ribs
2533 Neck
2600 Breast, bone-in
2601 Breast, boneless
2602 Lean muscle (breast)
2603 Lean muscle (breast), without armpit
2604 Breast for cured meat
2700 Femur-bone
2701 Humerus-bone
2702 Marrow-bone, hindquarter, 2 x sliced
2703 Marrow-bone, forequarter, 2 x sliced
2704 Thin skirt
2705 Thin skirt, PAD
2706 Body skirt
2707 Body skirt, PAD
2800 Tail, tip-off
2801 Liver
2802 Heart, with cap
2803 Heart, without cap
2804 Kidneys
2805 Tongue, Swiss cut
2809 Gills
2810 Headmeat, without gill
2811 Cheeks
2820 Trimmings 60-40
2821 Trimmings 70-30
2822 Trimmings 80-20
2823 Trimmings 90-10
2824 Trimmings 95-5