牛肉中英文对照定稿版.docx

1、牛肉中英文对照定稿版 HUA system office room 【HUA16H-TTMS2A-HUAS8Q8-HUAH1688】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 R

2、IB ?BONELESS肩胛肉BLADE（CLOD新西兰）肩胛带上脑CHUCK AND BLADE背肩肩胛CHUCK,NECK AND 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 ROL

3、L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INTERCOSTALS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

4、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 TRIMMINGS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

5、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/

6、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(

7、腹部肉)BONELESS BEEF THINFLANK；针扒(股内肉)BONELESS BEEF TOPSIDE；林肉(膝圆肉)BONELESS 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。