牛肉中英文对照.docx

1、牛肉中英文对照中英文名称产品?英文板腱（牡蛎肉）OYSTER BLADE保乐肩肉BOLAR BLADE胸肉BRISKET后胸BRISKET NAVEL END前胸BRISKET POINT END带骨后胸（脐橙板）BRISKET NAVEL PLATE眼肉RIB EYE去盖眼肉CUBE ROLLS CAP OFF眼肉盖RIB CAP眼肉心CUBE ROLL肩胛肋条CHUCK FINGER MEAT肩胛肉心BLADE HEARTOF肩胛小排CHUCK SHORT RIB ?BONELESS肩胛肉BLADE（CLOD新西兰）肩胛带上脑CHUCK AND BLADE背肩肩胛CHUCK,NECK AN

2、D BLADE肩胛肉心BLADE EYE肩排CHUCK STEAKS嫩肩肉（辣椒条，肩胛里脊）CHUCK TENDER肩肉CHUCK（SHOULDER巴西）方切肩肉CHUCK MEAT SQUARE三角肩肉CHUCK RIB MEAT上脑带脖肉CHUCK AND NECK龟腱HEEL MUSCLE后腱SHANK金钱腱CONICALMUSCLE精修腱子肉SHIN-SPECIAL TRIM前后腱SHIN/SHANK前腱SHIN颈肉（脖肉）NECK颈肉条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肋条肉INT

3、ERCOSTALS臀肉TOPSIDE去盖臀肉（去盖牛头刀）TOPSIDE CAP OFF臀肉盖TOPSIDE CAP臀腰肉RUMP臀腰肉盖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）米龙OUTSIDE粗修米龙SILVERSIDE大米龙（大黄瓜条、大条）OUTSIDE FLAT小米龙（小黄瓜条，小条）EYE ROUND牛霖（膝圆/和尚头，圆霖）KNUCKLE牛腩FLANK牛腩排FLANK STEAK牛脂肪FAT TRIM

4、MINGS上脑CHUCK ROLL上脑边CHUCK TAIL FLAP上脑盖CHUCK CREST上脑条CHUCK EYE LOG上脑心CHUCK EYE ROLL碎肉TRIMMINGS薄裙肉THIN SKIRT厚裙肉THICK SKIRT内裙肉INSIDE SKIRT三角肉TRI-TIP牛脸肉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护心肉HANGING TENDER玫瑰肉（牛云皮）ROSE MEAT牛腩筋FLANK STEAK MEMBRANE肋部脊肉RIBBLAD

5、EMEAT牛后部筋腱HINDTENDON牛前部筋腱ORETENDON胸腩连体PLATE牛肉馅MINCED MEAT翼板肉CHUCKBONELESSFLAT肩胛翼板肉CHUCK FLAT牛后腰脊肉TOPSIRLOIN BUTT边肉（胸边肉，胸口油）BRISKET DECKLE胸排（肥牛）SHORT PLATE附 冻牛肉(FROZEN BEEF)英文对照及分割标准一、规格1、冻带骨牛肉按伊斯兰教方式屠宰，去皮带骨，去头、蹄、内脏、但带腰油；从脊椎间劈开，在腰部劈为1/4体，修割整齐，肉质新鲜，冷冻良好，每1/4体2575kg，每1/4体包装于薄棉布袋内。2、冻去骨牛肉精肉多，剩下的脂肪尽量少，前后

6、部分别装箱。纸箱装，每箱净重20kg。3、冻分割牛肉修去全部皮下脂肪及切面外露脂肪及板筋、腱、筋头以及肉表面的大血管、外露淋巴结、疏松结缔组织等，保持肌膜完整。二、品名规格牛展(小腿肉)BONELESS BEEF SHIN；牛前(颈背部肉)BONELESS BEEF CROP；牛胸(胸部肉)BONELESS BEEF BRISKET；西冷(腰部肉)BONELESS BEEF STRIPLOIN；牛柳(里脊肉)BONELESS BEEF TENDERLOIN；牛腩(腹部肉)BONELESS BEEF THINFLANK；针扒(股内肉)BONELESS BEEF TOPSIDE；林肉(膝圆肉)BO

7、NELESS BEEF KNUCKLE；尾龙扒(荐臀肉)BONELESS BEEF RUMP；会牛扒(股外肉)BONELESS BEEF SILVE；三角肌(三角肉)BONELESS BEEF MEAT；牛碎肉(碎肉)BONELESS BEEF TRIMMING。三、冻牛副产品1、冻牛肝(FROZEN OX LIVER)去血管、脂肪及胆囊。逐个以聚乙烯薄膜或玻璃纸包裹，纸箱装每箱净重20kg。2、冻牛心(FROZEN OX HEART)去血管、肉质新鲜。逐个以聚乙烯薄膜或玻璃纸包裹，纸箱装每箱净重20kg。3、冻牛腰(FROZEN OX KIDNEY)去血管、输尿管和肾脂囊。逐个以聚乙烯薄膜或玻璃纸包裹，纸箱装每箱净重20kg。4、冻牛舌(FROZEN OX TONGUE)修去舌骨及碎肉。每条500g800g。每条800g以上。逐个以聚乙烯薄膜或玻璃纸包裹，纸箱装每箱净重20kg。5、冻牛尾(FROZEN OX TAIL)去皮带骨及脂肪，每条不低于0.6kg。逐个以聚乙烯薄膜或玻璃纸包裹，纸箱装每箱净重20kg。6、冻牛百叶(重叠骨)(FROZEN OX MANY-PLIES)(OMASUM)洗净，鲜冻。纸箱装，每箱净重20kg。