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  > 主要部位切块流程
  > 切块規格索引
 - 带骨猪肉
 - 去骨猪肉
 - 加工猪肉
 - 食用屠宰副产品
 - 猪肉杂碎品目

切块規格索引

(Alphabetical Order)

带骨猪肉

4082BELLY
腹肉
4001CARCASE
胴体
4162FULL PLATE RIBS
整块肋骨排
4172HOCK LEG
后蹄膀
4170HOCK SHOULDER
前蹄膀
4012LEG HAM TRIM
修切腿弯肉
4011LEG SQUARE CUT
方切腿肉
4101LOIN
外脊肉
4161LOIN BACK RIBS
~{13<9@_EE#(P!PM13<9@_EE~})
4072MIDDLE
腰肉
4111RIB L0IN
肋脊肉
4164RIBLETS
小肋排
4163RIBS - ST LOUIS STYLE
脊排 - 圣路易式
4056SHOULDER BLADE
肩胛肉
4029SHOULDER SQUARE CUT
方切肩肉
4000SIDE
半边胴体
4160SPARE RIBS
排骨
4175TROTTER (FOREQUARTER)
前蹄
4176TROTTER (HINDQUARTER)
后蹄



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© Copyright Australian Pork Limited 2002.
ISBN 1920686029. All rights reserved.

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