牛肉中英文對照

1、中央文名稱產(chǎn)品？英文板腱（牡蠣肉）OYSTER BLADE保樂肩肉BOLAR BLADE胸肉BRISKET后胸BRISKET NAVEL END前胸BRISKET POINT END帶骨后胸（臍橙板）BRISKET NAVEL PLATE眼肉RIB EYE去蓋眼肉CUBE ROLLS CAP OFF眼肉蓋RIB CAP眼肉心CUBE ROLL肩胛肋條CHUCK FINGER MEAT肩胛肉心BLADE HEARTOF肩胛小排CHUCK SHORT RIB ?BONELESS肩胛肉BLADE（CLOD新西蘭）肩胛帶上腦CHUCK AND BLADE背肩肩胛CHUCK,NECK AND BLADE

2、肩胛肉心BLADE EYE肩排CHUCK STEAKS嫩肩肉（辣椒條，肩胛里脊）CHUCK TENDER肩肉CHUCKSHOULDE 巴 西）方切肩肉CHUCK MEAT SQUARE三角肩肉CHUCK RIB MEAT上腦帶脖肉CHUCK AND NECK龜腱HEEL MUSCLE后腱SHANK金錢腱CONICALMUSCLE精修腱子肉SHIN-SPECIAL TRIM前后腱SHIN/SHANK前腱SHIN頸肉（脖肉）NECK頸肉條NECK ROLL肋排RIB END肋排肉RIB PLATE肋肉RIB COVER MEAT短肋肉（去骨小排，牛小排）SHORT RIB肋條肉INTERCOSTA

3、LS臀肉TOPSIDE去蓋臀肉（去蓋牛頭刀）TOPSIDE CAP OFF臀肉蓋TOPSIDE CAP臀腰肉RUMP臀腰肉蓋RUMP CAP臀腰肉心ROSTBIFFD-臀腰肉D-RUMP粗修臀腰肉SIRLOIN BUTT西冷（外脊）STRIPLOIN里脊（牛柳）TENDERLOIN ?TENDERLOIN SIDE STRAP OFF 精修）米龍OUTSIDE粗修米龍SILVERSIDE大米龍（大黃瓜條、大條）OUTSIDE FLAT小米龍（小黃瓜條，小條）EYE ROUND牛霖（膝圓/和尚頭，圓霖）KNUCKLE牛腩FLANK牛腩排FLANK STEAK牛脂肪FAT TRIMMINGS上腦C

4、HUCK ROLL上腦邊CHUCK TAIL FLAP上腦蓋CHUCK CREST上腦條CHUCK EYE LOG上腦心CHUCK EYE ROLL碎肉TRIMMINGS薄裙肉THIN SKIRT厚裙肉THICK SKIRT內(nèi)裙肉INSIDE SKIRT三角肉TRI-TIP牛臉肉CHEEK MEAT后肋短胸腹肉BONELESS SHORT RIB ?NAVEL END上方次肥牛TOP PLATE腹肉THIN ?FLANK腹肉心FLAP MEAT護(hù)心肉HANGING TENDER玫瑰肉（牛云皮）ROSE MEAT牛腩筋FLANK STEAK MEMBRANE肋部脊肉RIBBLADEMEAT牛后部

5、筋腱HINDTENDON牛前部筋腱ORETENDON胸腩連體PLATE牛肉餡MINCED MEAT翼板肉CHUCKBONELESSFLAT肩胛翼板肉CHUCK FLAT牛后腰脊肉TOPSIRLOIN BUTT邊肉（胸邊肉，胸口油）BRISKET DECKLE胸排（肥牛）SHORT PLATE附 凍牛肉（FROZEN BEEF英文對照及分割標(biāo)準(zhǔn)一、規(guī)格1、凍帶骨牛肉按伊斯蘭教方式屠宰，去皮帶骨，去頭、蹄、內(nèi)臟、但帶腰油；從脊椎間劈開，在腰部劈為1/4體，修割整齊，肉質(zhì)新鮮，冷凍良好，每1/4體2575kg，每1/4體包裝于薄棉布袋內(nèi)。2、凍去骨牛肉精肉多，剩下的脂肪盡量少，前后部分別裝箱。紙箱裝

6、，每箱凈重20kg。3、凍分割牛肉修去全部皮下脂肪及切面外露脂肪及板筋、腱、筋頭以及肉表面的大血管、外露淋巴結(jié)、 疏松結(jié)締組織等，保持肌膜完整。二、品名規(guī)格牛展（小腿肉）BONELESS BEEF SHIN牛前（頸背部肉）BONELESS BEEF CRQP牛胸（胸部肉）BONELESS BEEF BRISKET西冷（腰部肉）BONELESS BEEF STRIPLQIN牛柳（里脊肉）BONELESS BEEF TENDERLOIN牛腩（腹部肉）BONELESS BEEF THINFLANK針扒（股內(nèi)肉）BONELESS BEEF TOPSIDE林肉（膝圓肉）BONELESS BEEF KNU

7、CKLE尾龍扒（薦臀肉）BONELESS BEEF RUMP會牛扒（股外肉）BONELESS BEEF SILVE三角?。ㄈ侨猓〣ONELESS BEEF MEAT牛碎肉（碎肉）BONELESS BEEF TRIMMING三、凍牛副產(chǎn)品1、凍牛肝（FROZEN OX LIVER）20kg。去血管、脂肪及膽囊。逐個以聚乙烯薄膜或玻璃紙包裹，紙箱裝每箱凈重2、凍牛心(FROZEN OX HEART)去血管、肉質(zhì)新鮮。逐個以聚乙烯薄膜或玻璃紙包裹，紙箱裝每箱凈重20kg。3、凍牛腰(FROZEN OX KIDNEY)去血管、輸尿管和腎脂囊。逐個以聚乙烯薄膜或玻璃紙包裹，紙箱裝每箱凈重20kg 04、凍牛舌(FROZEN OX TONGUE)修去舌骨及碎肉。每條500g800g。每條800g以上。逐個以聚乙烯薄膜或玻璃紙包 裹，紙箱裝每箱凈重20kg。5、凍牛尾(FROZEN