牛肉中英文對照2017

1、精選優(yōu)質(zhì)文檔-傾情為你奉上精選優(yōu)質(zhì)文檔-傾情為你奉上專心-專注-專業(yè)專心-專注-專業(yè)精選優(yōu)質(zhì)文檔-傾情為你奉上專心-專注-專業(yè)中英文名稱產(chǎn)品?英文板腱（牡蠣肉）OYSTERBLADE保樂肩肉BOLARBLADE胸肉BRISKET后胸BRISKETNAVELEND前胸BRISKETPOINTEND帶骨后胸（臍橙板）BRISKETNAVELPLATE眼肉RIBEYE去蓋眼肉CUBEROLLSCAPOFF眼肉蓋RIBCAP眼肉心CUBEROLL肩胛肋條CHUCKFINGERMEAT肩胛肉心BLADEHEARTOF肩胛小排CHUCKSHORTRIB?BONELESS肩胛肉BLADE（CLOD新西蘭）肩

2、胛帶上腦CHUCKANDBLADE背肩肩胛CHUCK,NECKANDBLADE肩胛肉心BLADEEYE肩排CHUCKSTEAKS嫩肩肉（辣椒條，肩胛里脊）CHUCKTENDER肩肉CHUCK（SHOULDER巴西）方切肩肉CHUCKMEATSQUARE三角肩肉CHUCKRIBMEAT上腦帶脖肉CHUCKANDNECK龜腱HEELMUSCLE后腱SHANK金錢腱CONICALMUSCLE精修腱子肉SHIN-SPECIALTRIM前后腱SHIN/SHANK前腱SHIN頸肉（脖肉）NECK頸肉條NECKROLL肋排RIBEND肋排肉RIBPLATE肋肉RIBCOVERMEAT短肋肉（去骨小排，牛小排

3、）SHORTRIB肋條肉INTERCOSTALS臀肉TOPSIDE去蓋臀肉（去蓋牛頭刀）TOPSIDECAPOFF臀肉蓋TOPSIDECAP臀腰肉RUMP臀腰肉蓋RUMPCAP臀腰肉心ROSTBIFFD-臀腰肉D-RUMP粗修臀腰肉SIRLOINBUTT西冷（外脊）STRIPLOIN里脊（牛柳）TENDERLOIN?TENDERLOINSIDESTRAPOFF（精修）米龍OUTSIDE粗修米龍SILVERSIDE大米龍（大黃瓜條、大條）OUTSIDEFLAT小米龍（小黃瓜條，小條）EYEROUND牛霖（膝圓/和尚頭，圓霖）KNUCKLE牛腩FLANK牛腩排FLANKSTEAK牛脂肪FATTRI

4、MMINGS上腦CHUCKROLL上腦邊CHUCKTAILFLAP上腦蓋CHUCKCREST上腦條CHUCKEYELOG上腦心CHUCKEYEROLL碎肉TRIMMINGS薄裙肉THINSKIRT厚裙肉THICKSKIRT內(nèi)裙肉INSIDESKIRT三角肉TRI-TIP牛臉肉CHEEKMEAT后肋短胸腹肉BONELESSSHORTRIB?NAVELEND上方次肥牛TOPPLATE腹肉THIN?FLANK腹肉心FLAPMEAT護心肉HANGINGTENDER玫瑰肉（牛云皮）ROSEMEAT牛腩筋FLANKSTEAKMEMBRANE肋部脊肉RIBBLADEMEAT牛后部筋腱HINDTENDON牛前

5、部筋腱ORETENDON胸腩連體PLATE牛肉餡MINCEDMEAT翼板肉CHUCKBONELESSFLAT肩胛翼板肉CHUCKFLAT牛后腰脊肉TOPSIRLOINBUTT邊肉（胸邊肉，胸口油）BRISKETDECKLE胸排（肥牛）SHORTPLATE附凍牛肉(FROZENBEEF)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，每箱凈重20kg。3、凍分割牛肉修去全

6、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)BONELESSBEEFSHIN；牛前(頸背部肉)BONELESSBEEFCROP；牛胸(胸部肉)BONELESSBEEFBRISKET；西冷(腰部肉)BONELESSBEEFSTRIPLOIN；牛柳(里脊肉)BONELESSBEEFTENDERLOIN；牛腩(腹部肉)BONELESSBEEFTHINFLANK；針扒(股內(nèi)肉)BONELESSBEEFTOPSIDE；林肉(膝圓肉)BONELESSBEEFKNUCKLE；尾龍扒(薦臀肉)BONELESSBEEFRUMP；

7、會牛扒(股外肉)BONELESSBEEFSILVE；三角肌(三角肉)BONELESSBEEFMEAT；牛碎肉(碎肉)BONELESSBEEFTRIMMING。三、凍牛副產(chǎn)品1、凍牛肝(FROZENOXLIVER)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20kg。2、凍牛心(FROZENOXHEART)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(FROZENOXKIDNEY)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。4、凍牛舌(FROZENOXTONGUE)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(FROZE