main article articles
knowledge base > science & nutrition > meat dictionary > pork
Download download article

Meat slices 4100 to 4723

4100: Leg with foot, without flank
4105: Leg, without foot, Spanish cut
4121: Leg, sel-sec
4135: Leg, without foot, flank and tail
4143: Leg, Hamburg-cut
4156: Leg, Italian cut
4176: Leg, Lyonnaise cut
4187: Leg, Parma-cut
4210: Leg 1d, deboned
4211: Leg 2d, deboned, rindless
4212: Leg 3d, deboned, rindless, without fat
4213: Leg 4d, deboned, rindless, without fat and shank
4214: Leg, divided
4220: Topside muscle
4221: Silverside muscle
4222: Thick flank
4255: Chump, deboned, rindless, without fat
4723: Shankmeat


forumReply to this article
All fields are required. Your personal information will not be displayed on our website. Hyfoma does not supply machines, but only refers to the companies that do. Most of the suppliers listed supply machines for the food industry, and do not produce food themselves.

Name: Email:
Function: Company: